Executive Sous Chef Hotel Saint Louis
On-siteSt. Louis, Missouri, United States
St. Louis, Missouri, United StatesOn-siteFull TimeHigh School Or EquivalentMedium
Full TimeHigh School Or EquivalentMedium
Job Summary
Plan and manage kitchen staff, procurement, production, and presentation of all food in a safe, sanitary environment. Manage human resources by hiring, training, developing, and counseling employees while resolving problems and conducting performance reviews. Develop and implement menus, analyze banquet event orders, and coordinate functions with catering staff to meet customer expectations. Monitor and control labor and food costs within approved budget constraints, prepare daily requisitions, and maintain kitchen equipment and sanitation standards. Consult with upper management on a daily basis, participate in long-range planning, and perform physical inventories. Be available for flexible schedules including nights, weekends, and holidays.
Required Qualifications
- High School diploma /Secondary qualification or equivalent
- Experience with Marriott processes and standards
- Must be able to speak, read, write and understand the primary language(s) used in the workplace
- Must be able to read and write to facilitate the communication process
- Requires good communication skills, both verbal and written
- Must possess basic computational ability
- Ability to read recipes and follow their instructions
- Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices
- Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same
- Must be able to stand and exert well-paced mobility for up to 4 hours in length
- Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis
- Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis
- Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
- Requires manual dexterity to use and operate all necessary equipment
- Requires finger dexterity to be able to operate office equipment
- Ability to obtain and/or maintain any government required licenses, certificates or permits
- Have the ability to work a flexible schedule including nights, weekends and/or holidays
- Strong communication skills are essential when interacting with guests and employees
- Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.
- Basic math skills are used frequently when handling cash or credit
- Problem-solving, reasoning, motivating, and training abilities are often used
- Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen
- Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.)
- Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment
- Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings
- Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis
- Must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more
- Must be able to speak, read, write and understand the primary language(s) used in the workplace
- Must be able to read and write to facilitate the communication process
- Requires good communication skills, both verbal and written
- Must possess basic computational ability
- Ability to read recipes and follow their instructions
- Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices
- Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same
- Must be able to stand and exert well-paced mobility for up to 4 hours in length
- Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis
- Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis
- Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
- Requires manual dexterity to use and operate all necessary equipment
- Requires finger dexterity to be able to operate office equipment
- Ability to obtain and/or maintain any government required licenses, certificates or permits
- Have the ability to work a flexible schedule including nights, weekends and/or holidays
- Strong communication skills are essential when interacting with guests and employees
- Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.
- Basic math skills are used frequently when handling cash or credit
- Problem-solving, reasoning, motivating, and training abilities are often used
- Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen
- Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.)
- Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment
- Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings
- Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis
- Must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more
- Must be able to speak, read, write and understand the primary language(s) used in the workplace
- Must be able to read and write to facilitate the communication process
- Requires good communication skills, both verbal and written
- Must possess basic computational ability
- Ability to read recipes and follow their instructions
- Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices
- Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same
- Must be able to stand and exert well-paced mobility for up to 4 hours in length
- Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis
- Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis
- Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
- Requires manual dexterity to use and operate all necessary equipment
- Requires finger dexterity to be able to operate office equipment
- Ability to obtain and/or maintain any government required licenses, certificates or permits
- Have the ability to work a flexible schedule including nights, weekends and/or holidays
- Strong communication skills are essential when interacting with guests and employees
- Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.
- Basic math skills are used frequently when handling cash or credit
- Problem-solving, reasoning, motivating, and training abilities are often used
- Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen
- Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.)
- Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment
- Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings
- Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis
- Must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more
- Must be able to speak, read, write and understand the primary language(s) used in the workplace
- Must be able to read and write to facilitate the communication process
- Requires good communication skills, both verbal and written
- Must possess basic computational ability
- Ability to read recipes and follow their instructions
- Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices
- Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same
- Must be able to stand and exert well-paced mobility for up to 4 hours in length
- Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis
- Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis
- Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
- Requires manual dexterity to use and operate all necessary equipment
- Requires finger dexterity to be able to operate office equipment
- Ability to obtain and/or maintain any government required licenses, certificates or permits
- Have the ability to work a flexible schedule including nights, weekends and/or holidays
- Strong communication skills are essential when interacting with guests and employees
- Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.
- Basic math skills are used frequently when handling cash or credit
- Problem-solving, reasoning, motivating, and training abilities are often used
- Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen
- Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.)
- Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment
- Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings
- Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis
- Must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more
- Must be able to speak, read, write and understand the primary language(s) used in the workplace
- Must be able to read and write to facilitate the communication process
- Requires good communication skills, both verbal and written
- Must possess basic computational ability
- Ability to read recipes and follow their instructions
- Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices
- Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same
- Must be able to stand and exert well-paced mobility for up to 4 hours in length
- Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis
- Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis
- Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
- Requires manual dexterity to use and operate all necessary equipment
- Requires finger dexterity to be able to operate office equipment
- Ability to obtain and/or maintain any government required licenses, certificates or permits
- Have the ability to work a flexible schedule including nights, weekends and/or holidays
- Strong communication skills are essential when interacting with guests and employees
- Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.
- Basic math skills are used frequently when handling cash or credit
- Problem-solving, reasoning, motivating, and training abilities are often used
- Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen
- Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.)
- Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment
- Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings
- Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis
- Must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more
- Must be able to speak, read, write and understand the primary language(s) used in the workplace
- Must be able to read and write to facilitate the communication process
- Requires good communication skills, both verbal and written
- Must possess basic computational ability
- Ability to read recipes and follow their instructions
- Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices
- Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same
- Must be able to stand and exert well-paced mobility for up to 4 hours in length
- Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis
- Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis
- Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
- Requires manual dexterity to use and operate all necessary equipment
- Requires finger dexterity to be able to operate office equipment
- Ability to obtain and/or maintain any government required licenses, certificates or permits
- Have the ability to work a flexible schedule including nights, weekends and/or holidays
- Strong communication skills are essential when interacting with guests and employees
- Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.
- Basic math skills are used frequently when handling cash or credit
- Problem-solving, reasoning, motivating, and training abilities are often used
- Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen
- Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.)
- Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment
- Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings
- Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis
- Must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more
- Must be able to speak, read, write and understand the primary language(s) used in the workplace
- Must be able to read and write to facilitate the communication process
- Requires good communication skills, both verbal and written
- Must possess basic computational ability
- Ability to read recipes and follow their instructions
- Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices
- Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same
- Must be able to stand and exert well-paced mobility for up to 4 hours in length
- Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis
- Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis
- Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
- Requires manual dexterity to use and operate all necessary equipment
- Requires finger dexterity to be able to operate office equipment
- Ability to obtain and/or maintain any government required licenses, certificates or permits
- Have the ability to work a flexible schedule including nights, weekends and/or holidays
- Strong communication skills are essential when interacting with guests and employees
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