Executive Sous Chef

EXTERNAL WEBSITE JOB POSTING

Marriott International, Inc.: Executive Sous Chef – Aspen, CO

DUTIES:

•    Manage culinary department controllable expenses including food cost , supplies uniforms and equipment .
•    Train kitchen associates on the fundamentals of good cooking and excellent plate presentations.
•    Interact with banquets regarding food knowledge, menu composition, budget and food cost.
•    Provides direction for menu development.
•    Participates in the budgeting process for areas of responsibility.
•    Establishes goals including performance goals, budget goals, team goals, etc.
•    Ensures special events and vip activities are provided with top quality and guidance when needed regarding menus, purveyors, location, etc.
•    Background check required.

REQUIREMENTS: Bachelor’s degree or foreign equivalent degree in Hospitality Management, Gastronomy, or related field. The position requires 2 years of experience in:

•    Managerial experience overseeing the culinary production of corporate events.
•    Overseeing execution of large scale (over 1000 guests) banquets in a hotel and corporate setting.
•    Overseeing the design and building of banquet kitchen in corporate or hotel settings.
•    Managing the recipe development with attention to nutritional values and dietary restrictions.
•    Experience in hiring, training and supervising culinary staff members.
•    Developing effective culinary training programs for new employees.
•    Experience with Mexican, South American and European cooking techniques.
•    Managing the budget and food cost management for corporate banquet function.
•    Managing the off remote catering operations including kitchen build out.
•    Experience obtaining onsite and offsite permits associated with kitchen operations.
•    Identifying and introducing new culinary techniques.    
    
LOCATION: 315 E Dean Street, Aspen, CO 81611

SALARY: $83,000 - $114,000/year