Marriott Junior Sous Chef in United Kingdom
Job Number 21103440
Job Category Food and Beverage & Culinary
Location Hanbury Manor Marriott Hotel & Country Club, Ware, Hertfordshire, HERTFORDSHIRE, United Kingdom
Brand Marriott Hotels Resorts
Position Type Non-Management
Located Remotely? N
Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.
Marriott Hotels , Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.
JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. It’s as simple as that. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™.
With its fragrant walled gardens, stately Jacobean country house & 200 acres of Hertfordshire parkland, the historic Hanbury Manor Marriott Hotel & Country Club makes a lasting impression. Marriott International the world’s largest hotel company with more than 500 global locations and 600,000 associates worldwide is redefining the art of hosting so that our guests can travel brilliantly. Combining old school, classic elegance and impressive grandeur with a contemporary, holistic approach, Hanbury Manor Marriott delivers premium choices, sophisticated style, and well-crafted experiences for the discerning.
The Junior Sous Chef supervises day-to-day kitchen operations and staff and all food preparation areas including Banquets, Room Service, Restaurants, Bar/Lounges and associate dining room to ensure a consistent, high quality food product. Works with the sous chefs, executive chef and food and beverage team to continually improve guest and associate satisfaction while maintaining the operating budget. As a supervisor, uses leadership skills to manage other associates.
Reports to: Banquet Sous, Senior Sous Chef & Executive Chef
Direct Reports: Culinary Apprentice, Commis Chef, Demi Chef de Partie & Chef de Partie
SPECIFIC DUTIES SUMMARY
Cover any kitchen section/department, according to business needs and as directed by Senior Chefs
Supervises Kitchen shift operations and ensures compliance with all food and beverage policies, standards and procedures.
Assists Executive Chef with all kitchen operations.
Performs all duties of Kitchen Supervisors and associates.
Recognizes quality products, presentations and flavors.
Maintains purchasing, receiving, and food storage standards.
Ensures compliance with food handling and sanitation standards.
Assists Executive Chef in calculating accurate theoretical and weighted food costs.
Estimates daily and weekly production needs and communicates this information to the Kitchen staff.
Coordinates banquet production with Kitchen staff.
Supports procedures for food and beverage waste control.
Assists in maintaining associate dining room operation and food quality standards.
Follows proper food handling and maintains the correct temperature for all food items. Knows and implements all of the food safety standards.
Assists the Executive Chef in documenting all recipes into the ChefTec recipe software.
Operates and maintains all department equipment and reports malfunctions to the engineering department.
Trains associates in safety procedures and supervises the ability to follow loss prevention policies to prevent accidents and control costs.
Enforce compliance with LSOP/SOP (e.g., safety, OSHA, department-specific procedures such as food standards).
Sets a positive example for guest relations.
Empowers associates to provide excellent guest service. Ensures associates understand expectations and parameters.
Attend training classes to keep current with and strengthen culinary and management skills.
Uses all available on the job training tools for associates; supervises ongoing training initiatives and conducts training when appropriate.
Establishes and maintains open collaborative relationships with associates and ensures associates do the same with their work team.
Actively solicits associate feedback, utilizes and open-door policy and reviews associate satisfaction scores to identify and address associate problems or concerns. Constantly strives to improve associate retention.
Celebrates successes and publicly recognizes the contributions of the team members; ensures associate recognition takes place on each shift. Participates in an on-going associate recognition program.
Wash and disinfect the kitchen areas, including tables, tools, knifes, fridge, freezers and equipment to ensure the sanitary conditions meet the departmental standards, including using sanitizers required by the Health Department
This is an excellent opportunity for the right person to develop within the Culinary industry into their first junior leadership role. In return we are offering:
Competitive pay dependant on experience & qualifications
40 hours per week with opportunity for overtime
28 days paid annual leave (includes Bank Holidays) going up to 35 days with length of service
Training and educational opportunities
Free Uniform and PPE
Generous discounts on onsite F&B and heavily discounted room rates for you & friends and family
Free use of the golf course, preferential rates for family
Free use of Gym, Pool, Sauna/Steam room
Free Meals provided on duty
Cycle to work scheme
Car lease schemes
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.