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Sous Chef - Permanent - Meriden

Employer
Marriott Hotels - Golf & Country Clubs
Location
Nuneaton, Warwickshire
Salary
Competitive hourly rates of pay, leisure facilities membership, free meals whilst on duty & a global Marriott discount program
Closing date
16 May 2022
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Sous Chef - Permanent - Meriden

Posting Date May 11, 2022
Job Number 22077593
Job Category Food and Beverage & Culinary
Location Forest of Arden Marriott Hotel & Country Club, Maxstoke Lane, Meriden, WARWICKSHIRE, United Kingdom
Brand Marriott Hotels Resorts
Schedule Full-Time
Relocation? N
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.

The Forest of Arden Marriott Hotel offers its associates a competitive salary, gym membership, staff meals, car parking and generous global hotel discounts for you, your friends and family.

An exciting opportunity is available to start your Marriott journey in our Front Office team at this four star hotel where you can receive long term development and career opportunities.

The Forest of Arden is part of an exclusive collection of Marriott country clubs and is located in the heart of the West Midlands, located between Solihull and Coventry with easy access to the M6, M42 and M40, just four miles from Birmingham NEC, Airport and International Train Station.

Facilities of the Forest of Arden include our AA rosette-awarded restaurant, Cast Iron Bar and Grill, two golf courses including our championship Arden course, a driving range and the Golf academy. There is our relaxing Spa with 8 treatment rooms, outdoor tennis courts and a fully equipped fitness centre.

JOB SUMMARY

Accountable for overall success of the daily kitchen operations.  Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.  Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced.  Responsible for guiding and developing staff including direct reports.  Must ensure sanitation and food standards are achieved.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

  • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
  • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
  • Assists Executive Chef with all kitchen operations and preparation.
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
  • Assists in determining how food should be presented and creates decorative food displays.
  • Maintains purchasing, receiving and food storage standards.
  • Ensures compliance with food handling and sanitation standards.
  • Performs all duties of kitchen managers and associates as necessary.
  • Recognizes superior quality products, presentations and flavor.
  • Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations.
  • Follows proper handling and right temperature of all food products.
  • Operates and maintains all department equipment and reports malfunctions.
  • Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations

  • Supervises and coordinates activities of cooks and workers engaged in food preparation.
  • Leads shifts while personally preparing food items and executing requests based on required specifications.
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Serves as a role model to demonstrate appropriate behaviors.
  • Maintains the productivity level of associates.
  • Ensures associates understand expectations and parameters.
  • Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
  • Ensures property policies are administered fairly and consistently.
  • Communicates performance expectations in accordance with job descriptions for each position.
  • Recognizes success performance and produces desired results.                                                        

Ensuring Exceptional Customer Service

  • Provides services that are above and beyond for customer satisfaction and retention.
  • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
  • Sets a positive example for guest relations.
  • Empowers associates to provide excellent customer service.
  • Interacts with guests to obtain feedback on product quality and service levels.
  • Handles guest problems and complaints.

Maintaining Culinary Goals

  • Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
  • Develops specific goals and plans to prioritize, organize, and accomplish your work.
  • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance.
  • Trains associates in safety procedures.

Managing and Conducting Human Resource Activities

  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Participates in the associate performance appraisal process, providing feedback as needed.
  • Brings issues to the attention of the department manager and Human Resources as necessary.

Additional Responsibilities

  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Analyzes information and evaluating results to choose the best solution and solve problems
  • Adhere and have knowledge of Key Controls that form part of the ISRA and Quickbase Lite Audits as found on L: Accounting
  • Attends and participates in all pertinent meetings (e.g., Daily Stand Up, Banquet Event Orders (BEO), Pre-Cons, Staff, Forecast, Department and Intradepartment)

CANDIDATE PROFILE 

Education and Experience

  • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

  • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
Management Competencies

Leadership

  • Professional Demeanor - Exhibiting behavioral styles that convey confidence and command respect from others; making a good first impression and representing Marriott in alignment with its values.
  • Problem Solving and Decision Making - Identifying and understanding issues, problems, and opportunities; obtaining and comparing information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.
  • Adaptability - Maintaining performance level under pressure or when experiencing changes or challenges in the workplace. 

Managing Execution

  • Driving for Results - Setting high standards of performance for self and/or others; assuming responsibility for work objectives; initiating, focusing, and monitoring the efforts of self and/or others toward the accomplishment goals; proactively taking action and going beyond what is required
  • Building and Contributing to Teams - Leading and participating as a member of a team to move toward the completion of common goals while fostering cohesion and collaboration among team members.

Building Relationships

  • Coworker Relationships - Interacting with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships. 
  • Customer Relationships - Developing and sustaining relationships based on an understanding of customer needs and actions consistent with Marriott's Spirit to Serve.
  • Fostering Inclusion - Supporting associates with diverse styles, abilities, motivations, and/or cultural perspectives; leveraging personal differences to achieve objectives; and promoting a work environment where all associates are given the opportunity to contribute to their full potential.

Generating Talent and Organizational Capability

  • Talent Management - Providing guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.

Learning and Applying Personal Expertise

  • Technical Acumen - Understanding and utilizing professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges
    • Basic Cookery - Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools, recipe execution (expanding and condensing as necessary), and methods for innovative preparation and presentation.
    • Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
    • Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sauting, broiling, baking, using decorative food displays, following recipes).
    • Food Storage and Rotation - Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc. to maintain freshness ("First In, First Out").  This includes preparing, labeling, dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products.
    • Food Handling - Knowledge of basic food handling policies and procedures, as well as the procedures for assisting cooks in serving or preparing food.
    • Kitchen Maintenance - Knowledge of general maintenance procedures and standards of cleanliness for the food storage and preparation areas.
    • Kitchen Tools and Equipment - The ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slicers, spatulas) and ability to use kitchen equipment (e.g., grills, ovens, steam tables, deep fryers, kettles) properly and safely.
    • Cleaning the Kitchen - The ability to properly and safely clean and maintain kitchen floors, walls, and ceilings, including meal wall guards, overhead fans and hoods, and floor drains.  This includes correctly choosing and applying appropriate chemicals and/or products.  This includes knowing the right equipment to use for each job.
    • Supply Storage - Knowledge of proper storage procedures for cookware, flatware, and supplies.
    • Purchasing and Materials Management - Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control.
  • Basic Competencies - Fundamental competencies required for accomplishing basic work activities.
    • Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
    • Mathematical Reasoning  - The ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
    • Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
    • Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
    • Writing - Communicating effectively in writing as appropriate for the needs of the audience.


 


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