Executive Sous Chef - Franchised

Additional Information: This hotel is owned and operated by an independent franchisee, Mainsail Lodging. 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.

 

JOB SUMMARY

 

Welcome to the Epicurean Hotel, a paradise for food lovers. Our passionate culinary team, led by our talented executive chef, works tirelessly to create dishes that are not only delicious but also visually stunning. We take great pride in using only the freshest, locally sourced ingredients to ensure the highest quality of our dishes. 

At our hotel, we believe that indulging in the pleasures of life is the ultimate tribute to it. We invite you to join us and experience all the flavors that life has to offer. If you share our passion, we would love to cook with you and add your special ingredient to our recipe. 

 

Overview of the Role:

 

Lead the Culinary team at Hotel Banquets and Élevage Restaurant, located in Epicurean, noted as Tampa’s favorite food & wine hotel. In collaboration with the iconic Bern’s Steak House, the Executive Sous Chef position manages the kitchen staff in the procurement, production, preparation, and presentation of all food service outlets in a safe, sanitary work environment that conforms to all standards and regulations. This position is expected to achieve profitable, competitive, quality products.

 

JOB REQUIREMENTS

 

Qualifications & Experience: 

 

• Minimum of 3 years of progressive management experience
• Minimum of 2 years experience in a management role in a hotel, and 3 years experience as a Sous Chef is required.
• Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
• Ability to work effectively under time constraints and deadlines.
• Previous experience analyzing P&L statement a plus.

 

MAJOR FUNCTIONS: 

 

• Manage daily operations. Responsible for complying with company policies which include financial performance, effective food and labor cost control, guest satisfaction, personal development, procurement, community relations, equipment standards, and a high level of sanitation and safety standards (maintained by weekly inspections). 
• Considered one of the higher-ranking chefs in a kitchen, playing an important role in menu development, food presentation, and kitchen operation.
• Coordinate meal preparation and service activities within the kitchen.
• Maintain the restaurant's quality and reputation by monitoring the food that is served to customers.
• Provide consistency and quality of sanitation and cleanliness through execution of the fundamentals, i.e., spot and heavy cleaning, rotation, and proper storage of controllable, and the motivation and development of the associates.  Must comply with local, state, and federal health and sanitation codes and is responsible for meeting those standards.
• Oversee the efficient distribution of all supplies and equipment to all food and beverage outlets.

 

Promote a sense of ownership towards the use of all controllables and equipment. Ensure all silver is clean and in presentable condition.

 

• Constantly spot-check equipment for sanitation, safety, and proper working conditions.
• Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
• Oversee culinary operations with the support of the Ched de Cuisine and the Executive Chef.
• Maintain and supervise good housekeeping practices in all food production areas, dish room, loading dock, walk-ins and freezers, and other assigned areas, strictly enforcing the “clean as you go” policy. 
• Attend BEO meetings, as appropriate.
• Promote and maintain effective inter/intra-departmental communications.
• Listen effectively, anticipate, and resolve problems as they arise.
• Embrace and teach empowerment principles to ensure guest satisfaction.
• Prepare weekly schedule, labor analysis, and payroll for all associates in the Food & Beverage area.
• Develop budgetary goals with superiors and monitor results.
• Maintain accurate controllable checkbook controls for expenditures.

 

HUMAN RESOURCES:

 

• Responsible for interviewing, hiring, and evaluating associates.
• Deve