Franchised Sous Chef found on Marriott
Halifax, NS
About the Job
Job Number 21006628
Job Category Food and Beverage & Culinary
Location The Westin Nova Scotian, 1181 Hollis Street, Halifax, Nova Scotia, Canada VIEW ON MAP (https://www.google.com/maps?q=The+Westin+Nova+Scotian%2C1181+Hollis+Street%2CHalifax%2CNova+Scotia%2CCA)
Brand Westin Hotels & Resorts
Schedule Full-Time
Relocation? N
Position Type Management
Additional Information: This hotel is owned and operated by an independent franchisee, New Castle Hotels, LLC. The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.
JOB DESCRIPTION
You love food and creating new concepts and cooking new dishes is what drives you. For you, being a key department manager and part of a team that creates a great guest experience is a role you love. You also value using your culinary and people skills so others can learn and develop.
In the role of Sous Chef , you will:
• Be a Mentor -- work with the cooks, trainees and support staff to deliver the Executive Chef's vision. Help train and develop them to make great food for all outlets, including your hotel's banquet area. Be a key part of an atmosphere that fosters teamwork and engages staff, while ensuring all are working safely. Be in charge in the Chef's absence is requested.
• Be a Sponge -- learning and then utilizing new culinary techniques, skills and recipes; what is takes to manage people; and the various financial responsibilities of the kitchen -- scheduling, budgeting, ordering, etc. Oversee the safe production, preparation and presentation of food that will ensure a great guest experience.
• Be a Safety & Security Agent -- follow your hotel's established safety and security policies & procedures and ensure your team does the same including all sanitation and safe food handling procedures.
RESPONSIBILITIES:
• At least 3 years of progressive culinary experience. Relevant college coursework preferred.
• Fully experienced in use of various pieces of kitchen equipment.
• Must be able to multitask, must possess good communication skills; must be able to convey and understand information and ideas in English.
_This company is an equal opportunity employer._
frnch1
Job Category Food and Beverage & Culinary
Location The Westin Nova Scotian, 1181 Hollis Street, Halifax, Nova Scotia, Canada VIEW ON MAP (https://www.google.com/maps?q=The+Westin+Nova+Scotian%2C1181+Hollis+Street%2CHalifax%2CNova+Scotia%2CCA)
Brand Westin Hotels & Resorts
Schedule Full-Time
Relocation? N
Position Type Management
Additional Information: This hotel is owned and operated by an independent franchisee, New Castle Hotels, LLC. The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.
JOB DESCRIPTION
You love food and creating new concepts and cooking new dishes is what drives you. For you, being a key department manager and part of a team that creates a great guest experience is a role you love. You also value using your culinary and people skills so others can learn and develop.
In the role of Sous Chef , you will:
• Be a Mentor -- work with the cooks, trainees and support staff to deliver the Executive Chef's vision. Help train and develop them to make great food for all outlets, including your hotel's banquet area. Be a key part of an atmosphere that fosters teamwork and engages staff, while ensuring all are working safely. Be in charge in the Chef's absence is requested.
• Be a Sponge -- learning and then utilizing new culinary techniques, skills and recipes; what is takes to manage people; and the various financial responsibilities of the kitchen -- scheduling, budgeting, ordering, etc. Oversee the safe production, preparation and presentation of food that will ensure a great guest experience.
• Be a Safety & Security Agent -- follow your hotel's established safety and security policies & procedures and ensure your team does the same including all sanitation and safe food handling procedures.
RESPONSIBILITIES:
• At least 3 years of progressive culinary experience. Relevant college coursework preferred.
• Fully experienced in use of various pieces of kitchen equipment.
• Must be able to multitask, must possess good communication skills; must be able to convey and understand information and ideas in English.
_This company is an equal opportunity employer._
frnch1