Job description

The Role: Sous Chef

Location: Delta by Marriott – Fargo, North Dakota

National Hospitlity Services (NHS) has a passion for results. Throughout our many years in the hospitality industry, we have proven the ability to deliver service and value. Our expertise covers a broad range of lodging options, from extended stay and limited-service properties, to full-service hotels featuring restaurants and convention centers.

The Delta by Marriott Fargo is the perfect choice for business or leisure. From the moment you arrive, your comfort will be our pleasure. Known for its elegance, class and genuine hospitality, the Delta by Marriott features 185 guest rooms, including 117 two-room suites. It is a full-service property featuring Urban 42 Restaurant and Lounge, Starbucks and banquet facilities.

The Role

The Sous Chef works as part of the culinary management team to effectively manage all back-of-the-house staff for The Delta by Marriott Fargo. The kitchens at The Delta by Marriott Fargo provide service to room service, bar, dining room, banquet facilities and the pool area. The Sous Chef supports our mission to provide an outstanding experience for all hotel guests. This position is responsible for the preparation of high-quality meals in accordance with company standards, menu specifications and production schedules. He/she is also responsible for overseeing kitchen helpers in the preparation of meals, while meeting required safety, hygiene, and quality standards. The Sous Chef works closely with the Executive Chef and will fill that role when the Executive Chef is away.

Job Duties/Responsibilities

Food Production

Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.

Coordinates and controls culinary team in regard to food storage (e.g. maintaining tidiness, following the first in – first out principle)

Oversee day-to-day production and operations in the kitchen which includes the planning and directing of all food preparation.

Conducts, coordinates and supervises inventories

Maintains par levels with inventory and production, while avoiding over-purchasing or overproduction

Participates in the development of food products and menus as needed for menu presentations

Supports training of the culinary team

Document all transfers of product from Urban 42 to/from banquets

Log all food waste and price out for month-end inventory adjustments

Count and extend prices to value the inventory at month’s end and submit to the Food and Beverage Director

Quality

Ensure all items are prepared according to company standards and meet all health code requirements

Maintain and monitor hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to

Date all food containers and rotate as directed; return all covered and dated perishable items to designated areas and zone/store at the proper temperature

Maintain cleanliness of storage rooms and kitchen area

Maintain and monitor quality, conducts quality control checks according to HACCP regulations

Conduct quality checks of goods received

Ensure compliance with recipe specifications

Ensure that all production schedules are completed in a timely manner (i.e., ensure that all prep is done on time)

Respond appropriately to customer complaints

Maintain cleaning and equipment maintenance schedules and ensure that the culinary team is meeting the schedule requirements

Prepare foods of consistent quality according to the recipe, including all special requests

Respond promptly to customer needs, requests for service and assistance including special requests from guests

Observe safety and security procedures; report potentially unsafe conditions; use chemicals and equipment properly

Report any equipment problems to maintenance or supervisor immediately

Leadership

Create daily schedule to ensure proper staffing requirements are met

Guide, motivate and develop the culinary team

Teach and train staff of production and presentation changes to menu items

Discipline, document, and coach underperforming culinary team members

Act as Executive Chef in the absence of the Executive Chef

Conduct daily stand-up meetings with the front-of-house staff and culinary team

Communicate daily with the Executive Chef and Food and Beverage Director to stay apprised of current issues and events that affect the kitchen

Help in the banquet kitchen and provide leadership as needed

Attend BEO meetings and update the BEO book

Schedule and cut staff appropriately based on level of business

Complete employee paperwork including new hire, termination and changes accurately and in a timely manner

Meet the financial expectations set forth in the budget in the areas of labor and food cost

Treat people with respect

Required Skills and Experience

Previous kitchen leadership experience with a proven ability to supervise the production of upscale food at high volume levels

High School diploma or GED is required

Ability to work in a fast-paced, high-pressure environment

Ability to shift and manage multiple priorities

Results driven focus and ability to work through to completion in a timely manner

Adaptable to change

High level of flexibility regarding overtime during times busy periods as required by the business

The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of the job.

Job Type: Full-time

Pay: From $48,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• Day shift
• Night shift
• Weekend availability

Experience:

• Culinary experience: 3 years (Preferred)
• Cooking: 5 years (Preferred)

Work Location: In person

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