Employee Cafeteria Chef | Franchised

Job highlights
Identified by Google from the original job post
Qualifications
Professional demeanor appropriate for a luxury environment
At least 3 years' experience in a supervisory or leadership role in a luxury hotel or fine dining restaurant
Strong restaurant operation background
Proven history in high volume concept and effective in providing exceptional customer service and ability to improve the bottom line
American Culinary Federation (ACF) certification as "Restaurant Chef" or culinary degree from recognized culinary institute and equivalent experience
Ability to communicate in the English language
Knowledge of proper chemical handling, cleaning techniques and use of equipment machinery
Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks
Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook)
Physical agility and ability to move quickly in confined spaces
Requires standing/walking/reaching and bending throughout shift
Ability to push/pull/lift to 50lbs
Ability to multitask and give directions under pressure
Work in areas of high heat and humidity
Responsibilities
The Employee Cafeteria Sous Chef is responsible for the food quality, customer satisfaction, employee training, kitchen cleanliness, food cost and safe working environment
He/she is accountable for the delegation of daily tasks, and communicating to associates regarding business matters, specials, food quality, food presentation, cleanliness, and other standards
Approach all encounters with guests and employees in a friendly, service-oriented manner
Manages kitchen shift operations and ensures compliance with all Food Beverage policies, standards, and procedures
Estimates daily production needs on a weekly basis and communicates production needs to kitchen Associates daily
Assists Chef de Cuisine with all kitchen operations and preparation
Complies with all local, state and federal (e.g. OSHA, ASI and Health Department) regulations
Assists in determining how food should be presented and creates decorative food displays
Ensures compliance with food handling and sanitation standards
Follows proper handling and right temperature of all food products
Operates and maintains all department equipment and reports malfunctions
Maintains purchasing, receiving and food storage standards
Supervises and coordinates activities of cooks and workers engaged in food preparation
Maintains the productivity level of Associates
Ensures property policies are administered fairly and consistently
Assists in production of the payroll, reports, forecasts, inventory and budget for food and beverage operations
Keeps production of food at an adequate level that does not result in excessive leftovers and waste
Performs daily walk-through of kitchen to ensure full compliance with Department of Health regulations and JW Marriott Turnberry Miami Resort Spa standards
Promotes and maintains good associate relations between kitchen, stewarding and dining room personnel
Motivate, develop, and train line level associates
Ensure all daily rehearsal meetings are conducted
Participates in departmental meetings
Must make himself/herself visible to both staff and customers by either being at pre shift meetings or being visible in the cafeteria
Perform any other reasonable duties as required by management
Job description
Additional Information: This hotel is owned and operated by an independent franchisee, Fontainebleau Development. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

The Employee Cafeteria Sous Chef is responsible for the food quality, customer satisfaction, employee training, kitchen cleanliness, food cost and safe working environment. He/she is accountable for the delegation of daily tasks, and communicating to associates regarding business matters, specials, food quality, food presentation, cleanliness, and other standards.

Responsibilities
Approach all encounters with guests and employees in a friendly, service-oriented manner.
Manages kitchen shift operations and ensures compliance with all Food Beverage policies, standards, and procedures.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen Associates daily.
Assists Chef de Cuisine with all kitchen operations and preparation.
Complies with all local, state and federal (e.g. OSHA, ASI and Health Department) regulations.
Assists in determining how food should be presented and creates decorative food displays.
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Operates and maintains all department equipment and reports malfunctions.
Maintains purchasing, receiving and food storage standards.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Maintains the productivity level of Associates.
Ensures property policies are administered fairly and consistently.
Assists in production of the payroll, reports, forecasts, inventory and budget for food and beverage operations.
Keeps production of food at an adequate level that does not result in excessive leftovers and waste.
Performs daily walk-through of kitchen to ensure full compliance with Department of Health regulations and JW Marriott Turnberry Miami Resort Spa standards.
Promotes and maintains good associate relations between kitchen, stewarding and dining room personnel.
Motivate, develop, and train line level associates.
Ensure all daily rehearsal meetings are conducted.
Participates in departmental meetings.
Must make himself/herself visible to both staff and customers by either being at pre shift meetings or being visible in the cafeteria.
Perform any other reasonable duties as required by management.

Professional demeanor appropriate for a luxury environment.
At least 3 years' experience in a supervisory or leadership role in a luxury hotel or fine dining restaurant.
Strong restaurant operation background.
Proven history in high volume concept and effective in providing exceptional customer service and ability to improve the bottom line.

Education
American Culinary Federation (ACF) certification as "Restaurant Chef" or culinary degree from recognized culinary institute and equivalent experience.

Skills and Abilities
Ability to communicate in the English language. Second language is a plus.
Knowledge of proper chemical handling, cleaning techniques and use of equipment machinery.
Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks.
Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook).

Physical Requirements
Physical agility and ability to move quickly in confined spaces.
Requires standing/walking/reaching and bending throughout shift.
Ability to push/pull/lift to 50lbs.
Ability to multitask and give directions under pressure.
Work in areas of high heat and humidity.

This company is an equal opportunity employer.

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