Butcher, Catering Services, Cleaning Equipment, Communication Skills, Cook Dishes, Dental Insurance, Food Preparation, Food Presentation, Food Quality, Food Safety, Food Services, Leadership, Lift/Move 20 Pounds, Menu Development, Multitasking, Needs Assessment, Presentation/Verbal Skills, Quality Metrics, Recipe Development, Regulations, Restaurant, Team Player, Time Management, Vision Plan, Writing Skills
Job Summary
The Karol Hotel is a boutique hotel located in the Feather Sound area of Clearwater, FL, convenient to the beaches, St Pete, and Tampa. The Karol features 123 rooms and suites, and features Katch Restaurant and Vantage Rooftop Bar, along with ballrooms and conference rooms to host events. The Karol Hotel is part of Marriott's Tribute Portfolio.
The Sous Chef is responsible for providing supportive leadership to kitchen staff throughout food service. Job duties include assisting the Executive Chef in managing kitchen activities, preparing banquet orders, and ensuring high quality food standards and presentation. This position works closely with the Executive Chef to ensure that kitchen staff has proper direction. The Sous Chef reports to the Executive Chef. This position involves frequent weekend, early morning, and late night availability.
Essential Functions
- Directing the food preparation process and delegating tasks
- Cooking and preparing high quality dishes
- Prepare and plate food for banquet and catering events
- Maintain knowledge of different cooking recipes and all kitchen equipment
- Assisting the Executive Chef to create menu items, recipes and develop dishes
- Supervising all kitchen stations
- Maintaining a high level of health and food hygiene practices
- Ensuring food quality and excellent standards are maintained for all dishes created
- Assisting with determining food inventory needs, stocking, and ordering
- Ensuring the kitchen meets all regulations including sanitary and food safety guidelines
- Expediting and assisting Kitchen Team in directing the flow of service from the kitchen to the dining room
- Line cooking, and working with other cooks under the supervision of the Executive Chef
- Preparing basic food, including peeling, slicing, dicing, and portioning
- Preparing basic and advanced sauces to include stocks, salad dressings, vinaigrettes, emulsifications,
- Butchering, processing whole poultry, fish, and primal cuts of larger animals
- General cleaning to include equipment, floors, walls, coolers, and freezers
- Dishwashing – All Karol kitchen staff wash dishes
- Plating dishes and presenting high quality food for guests
Qualification Standards
Education & Experience
- High School diploma or equivalent or higher
- 2 years leadership experience in a restaurant kitchen required
- Banquet and catering experience required
- Hotel experience is a plus
- Excellent communication skills, both verbal and written
Physical and Mental Demands
- Ability to work weekends, early mornings, and late nights
- Ability to sit or stand for extended periods of time
- Ability to communicate clearly
- Ability to use knives and kitchen machinery safely and effectively
- Ability to lift 20 lbs. or more
- Ability to work well with others in a high demand kitchen
- Ability to work on multiple tasks, making appropriate progress towards deadlines
- Manage differing personalities within the kitchen, the hotel, and the community
What's In It For You?
- Medical, Dental, and Vision Insurance *
- Paid Time Off *
- 401(k) Plan + Company Match
- Discounted Employee Meals
- Marriott Hotel discounts worldwide
- Career Growth – We promote from within!
* For full time employees