Assist with the day to day managing of the kitchen staff
Assist the Executive Chef with scheduling of kitchen staff
Basic vegetable prep to include peeling, slicing, dicing, and portioning
Basic and advanced sauce prep to include stocks, salad dressings, vinaigrettes, emulsifications
Butchering - processing whole poultry, fish, and primal cuts of larger animals
General cleaning to include equipment, floors, walls, coolers, and freezers
Dishwashing - all Epicurean kitchen team members wash dishes
Line cooking - working with other cooks under the supervision of the chef
Plating dishes - presenting food for guests to the chef's specifications
Expediting - assisting chefs in directing the flow of service from the kitchen to the dining room
Demonstration cooking - assisting chefs and guest with presentation
Assist with banquet plate ups, presenting food for guests to the chef's specifications
Ability to understand and communicate kitchen orders
Ability to work efficiently and effectively
Ability to perform all functions in the kitchen and assist where needed
Ability to work under pressure
Ability to work long hours standing over hot stoves and grills
Ability to work as a team in a stressful, fast-paced environment
Knowledge of different cooking recipes and all kitchen equipment
Able to make great quality food
Follow SafeStaff sanitary compliance throughout every area working in the kitchen
Follow all safety procedures to include knife safety
Restock clean dishes, flatware, and all cooking equipment to the appropriate storage areas
Maintain the kitchen work area in an orderly and clean condition
Assist with inventory and food purchases for Banquets
Stock supplies for the kitchen in specified locations and maintain area in order
Sort and remove trash and clean the garbage cans / whales daily
Assist with loading and unloading of food deliveries and supplies
Maintain a professional presentable uniform and personal grooming
Able to effectively communicate with the team on a daily basis
Maintain a sense of ownership for the hotel / restaurant
Ensure successful performance assisting guests with an exceptional experience to ensure high performing scores on the GSS according to Marriott
Physical Demand
Ability to sit or stand for extended periods of time
Ability to communicate clearly
Corrected vision to normal range
Ability to use knives and kitchen machinery safely and effectively
Ability to lift 50 lbs.
Ability to work long hours as needed
Mental Demands
Make sound judgments quickly
Ability to work with others in a high demand kitchen
Work on multiple tasks, making appropriate progress towards deadlines
Able to work independently, take direction, and provide direction to others
Manage differing personalities within the kitchen, the hotel, and the community
Maintain the highest degree of confidentiality
Ability to work effectively in stressful, high pressure situations
Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary
Benefits
Full-time Associate BenefitsPart-time Associate BenefitsAll above-listed benefits except for Medical Insurance, Holiday Pay, Tuition ReimbursementMainsail is an Equal Opportunity Employer and it does not discriminate on the basis of actual or perceived race, color, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identitDental insuranceVision insurance401(k)Flexible scheduleEquity / stock optionsPerformance bonus
Additional Information
We're looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let's see if we're a fit. We hope so.
The Sous Chef will be responsible for preparing the kitchen for a multitude of tasks to include the day-to-day preparation of the meals within all of the F&B outlets and banquet events. The Sous Chef must continually uphold the standards Marriott International's Tribute Portfolio under the franchise of Mainsail Lodging & Development.
What you have
High school diploma or equivalent required
Formal Culinary education and/or degree preferred
Minimum of 5 years' experience in Sous Chef role or equivalent/higher, required in a fine dining establishment
Banquet experience a plus
Local applicants only and open availability required
Possess a valid state-required Food handling certificate, or working on renewing the current certificate
Experience training and coaching restaurant staff
A strong sense of ownership in everything that you do
Excellent customer service skills
Excellent communication skills, both verbal and written
Mainsailhotels · Fayetteville, GA