Sous Chef - Marriott Boca Raton

Reports To: Executive Sous Chef, Executive Chef, General Manager

Supervises: Lead Cook, Line Cook, Pantry-Prep Cook, Dishwasher

Job Purpose: To supervise and coordinate activities of cooks and other workers engaged in preparing and cooking food stuffs.

Job Responsibilities:

• Observe workers engaged in preparing, portioning, and garnishing foods to insure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Give instructions to cooking personnel on fine points of cooking.
• Cook and carve meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.
• Assume responsibility for kitchen in absence of Chef, planning, organizing and preparing all meals.
• Must be able to “prep” food products, using standardized food preparation techniques.
• Must be able to visibly recognize “condition” of food, and cooking temperatures.
• Other duties as assigned.

Job Skills:

• Skillfully use kitchen tools, machines, or equipment needed in food preparation.
• Read recipes for the items to be prepared, and be able to visualize the finished products.
• Measure, cut, or otherwise work on materials or objects with great precision.
• Use arithmetic to figure amounts of product/materials needed, quantities needed and cost of products/materials.

Education

• ACF Certification, Culinary Arts degree, apprenticeship and/or AOS Degree.

Experience

• Minimum 2 years kitchen supervisory experience with three years kitchen operations experience including at least 1year in a lead cook position, and 1 year in a steward position; OR, an equivalent level of education and experience.

Licenses/Certifications

• Must have Food Safety Certification