Hotel Sous Chef
$36,000–$40,000 year
On-siteExeter, England, United Kingdom
Job Summary
Supervise all kitchen areas to ensure a consistent, high-quality product is produced while personally running the pass and producing menu elements when required. Manage all food-related functions, including menu creation for various event styles and banquet experiences from 10 to 100 guests, while guiding and developing the Kitchen & Bistro team. Ensure sanitation and food standards are achieved and review staffing levels to meet guest service, operational needs, and financial objectives. Work across all hotel areas including K&B, M&E, The View, and Breakfast to support diverse culinary offerings using fresh local ingredients.
Required Qualifications
- all-round expertise in casual dining
- Banqueting experience from 10 - 100
- Passionate about Fresh Local Ingredients
- Have an understanding of food waste and a desire to use all the ingredient
- Exhibit culinary talents by personally running the pass and producing all elements if the menu when required
- Lead the staff and managing all food related functions for the the hotel
- Work to continually improve guest and employee satisfaction
- Be responsible for guiding and developing the Kitchen & Bistro team
- Knowledge of Food Cost and ability to work to Margins
- Experience in menu creation for various event styles
- Flexible approach to working in all areas of the hotel (K&B, M&E, The View, Breakfast)
- Supervise all kitchen areas to ensure a consistent, high quality product is produced
- Ensure sanitation and food standards are achieved
- Be responsible to oversee all food preparation and support all areas
- Review staffing levels to ensure that guest service, operational needs and financial objectives are met
- Join Marriott Bonvoy
Hiring someone like this?
Get your role in front of qualified candidates on Sorce.