Sous Chef

Sous Chef Opportunity At Spartanburg Marriott

Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a people first culture is reflected in our approach to employee development, employee benefits, and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.

At the Spartanburg Marriott we pride ourselves on being the best employer in the area. What sets us apart? Our culture, full benefit plans, including 401k with a company match and our lucrative bonus programs, to name a few. We are looking for talented people who have a genuine passion for service. Our core values involve personal development, people, and a desire for wanting them to succeed. We believe each member of our team has a key part to play in our delivery of outstanding service and memorable experiences for each guest. We want a hotel that people want to come to, not through.

We are looking for a leader and someone passionate about the culinary arts to join our culinary team as a Sous Chef. This individual must have extensive experience working in a high-volume professional kitchen and be a college graduate in the culinary arts. This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant, responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products.

Your Role:

• Attract, retain, and motivate the best culinary talent
• Act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets.
• Perform any function within the culinary department (cook, steward etc)
• Conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed.
• Conduct daily meetings with the team to ensure their preparation, communicating all pertinent information
• Attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team
• Be the example that the culinary team follows
• Manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation
• Have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency
• Work with the culinary team to ensure prep sheets are updated and being properly used daily
• Guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service
• Assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus

Qualifications: The ideal candidate should have a culinary degree, 3-5 years progressive experience in a quality high-volume operation. Competitive benefits package. Potential generous bonus. EOE. Compensation Range The compensation for this position is $26.00/Hr. - $28.00/Hr. based on qualifications and experience.