Sous Chef - Tides Coastal Kitchen Job Virginia Beach area,Virginia USA,Hospitality / Hotel / Catering

Delta Virginia Beach
Delta Hotel by Marriott - Virginia Beach
2800 Shore Dr
Virginia Beach, VA 23451, USA

Pay or shift range: $55,000 USD to $60,000 USD
The estimated range is the budgeted amount for this position. Final offers are based on various factors, including skill set, experience, location, qualifications and other job-related reasons.

Description

Join us at the Delta Hotel by Marriott Virginia Beach Waterfront, just steps away from Chesapeake Bay. From our casually elegant dining room to our bayside deck, come work at the perfect place to start your career in hospitality!

At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do!

We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer’, we work hard to create and deliver on what YOU need.

We are ready for you to start your journey with us where You Belong. We Care. Shine Bright.

We are looking for our next great team member to join us on our Kitchen team. We are committed to providing you with:

Highly competitive wages
An exceptional benefit plan for eligible associates & your family members (for FT and PT Associates)
401K matching program for eligible associates (for FT and PT Associates)
Flexible scheduling to allow you to focus on what is important to you!
Discounts with our Crescent managed properties in North America for you & your family members
Marriott Employee Room Rate Discount Program

Here is what you will be doing each day:

Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.

Train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.

Establish the day's priorities and assign production and preparation tasks for staff to execute.

Create daily menu specials and receive feedback from Executive Chef.

Review banquet event orders and make note of any changes.

Communicate both verbally and in writing to provide clear directions to staff.

Take physical inventory of specified food items for daily inventory.

Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.

Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.

Ensure that staff report to work as scheduled; document any late or absent employees.

Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.

Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.

Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.

Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

Observe guest reactions and confer with service staff to ensure guest satisfaction.

Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.

Assist the Executive Chef in menu development and execution.

Work with catering department to ensure guest satisfaction and exceeding/meeting guest expectations.

Review sales and food cost with the Executive Chef to ensure the department is meeting budgeted costs.

Ensure that excess items are utilized efficiently.

Oversee and direct training of new hires in specified phases of the kitchen operation.…