Sous Chef | Renaissance Baltimore Harborplace Hotel

Baltimore, MD, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $49,700.00 - $67,100.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and development programs

employee wellness initiatives

Job Description

PM Hotel Group is a renowned hospitality company that manages a diverse portfolio of hotels known for their commitment to exceptional guest services and high standards in food and beverage operations. The company strives to create memorable experiences for guests through quality culinary offerings and impeccable service. With numerous properties under its management, PM Hotel Group is recognized for fostering a professional, safe, and respectful work environment where employees are encouraged to grow and excel.

The position available is for a Kitchen Manager responsible for overseeing the daily kitchen operations across the hotel's restaurants, banquet services, and room servi... Show More

Job Requirements

High school diploma or equivalent
Minimum of 3 years experience in a supervisory role within a commercial kitchen
Ability to communicate effectively in English
Proven leadership and team management skills
Knowledge of food safety regulations and kitchen sanitation
Ability to work a flexible schedule including weekends and holidays
Physical capability to lift and move heavy items regularly

Job Qualifications

Proven experience managing kitchen staff in a hotel or restaurant setting
Comprehensive knowledge of food preparation techniques and hygiene standards
Ability to supervise, train and mentor culinary team members effectively
Strong communication skills in English, both verbal and written
Familiarity with budgeting, food cost control and labor management
Demonstrated leadership abilities and problem-solving skills
Capacity to maintain high safety and sanitation compliance
Physical ability to perform kitchen duties including lifting up to 100 lbs

Job Duties

Assist Executive Chef with personnel functions as directed, e.g., interviewing, training, performance evaluations, resolving problems, providing open communication and recommending discipline and/or termination when appropriate
Manage the daily production, preparation and presentation of all food for the hotel’s restaurants, banquets and room service to ensure a quality, consistent product is produced which conforms to all company/franchise standards
Schedule and manage the maintenance and sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate and franchise standards and regulations
Monitor, analyze and control all labor and food costs
prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved
Promote accident prevention programs to minimize accidents and related expenses
Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus
Communicate both verbally and in writing to provide clear direction to the staff
Assume the responsibilities of the Executive Chef in his/her absence
Comply with attendance rules and be available to work on a regular basis

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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