Sous Chef

The salary for this position is $63,000 - $73,000 Located in the Heart of Silicon Valley Delta Hotel by Marriott is perfectly located right off the 101 freeway, and just a few minutes from Intel’s world headquarters, other leading high-tech businesses, the Santa Clara Convention Center, Great American theme park and Levi's Stadium - Home of the San Francisco 49ers NFL team! Delta Hotel by Marriott, creates a seamless full-service hotel experience that has been thoughtfully designed with the essential needs of frequent traveler in mind. Guests benefit from services and amenities that provide smart value including fast free Wi-Fi and complementary bottled water each day. By focusing on the details that truly matter, we can make them perfect- welcome to Simple, Made Perfect- Delta Hotel by Marriott. We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction. The Ideal candidate will: • Be able to manage time effectively, complete required tasks on time • Be skilled at working quickly, in multi-tasking and in paying attention to details • Have the ability to delegate authority effectively to subordinates • Have good communication and listening skills • Be able to convey information and ideas clearly • Work well in stressful, high pressure situations • Maintain composure and objectivity under pressure • Enjoy hospitality and providing exceptional delivery of guest service • Be neat, clean, and professional appearance • Friendly and a hardworking team player focused on completing tasks safely Qualifications: • A high school degree or equivalent with at least 5 plus years of solid kitchen and cooking experience. A culinary or related certificate, hotel experience preferred. • Excellent record of kitchen and staff management • Solid understanding of various cooking methods, menu creation, ingredients, equipment and procedures • Ability to work schedule and organize the work in the kitchen so that everything works well • Ability to recruit, train and retain talented kitchen staff in order to reach the high standards expected of the positions in the kitchen • Flexibility in schedule, ability and willingness to work weekends, weeknights and holidays as needed Summary of Duties & Functions: • Support the banquet department by assisting with event preparation, setup, and execution. • Ability to take on a great variety of tasks in both culinary and managerial responsibilities • Accuracy and speed in handling emergency situations and providing solutions • Familiarity with industry’s best practices • Working knowledge of various computer software programs (MS Office, restaurant management software, POS) • Ability to work with the executive chef to produce diversified menus in accordance to the hotel’s policy and vision • Creating new dishes which appeal to our clients • Producing high quality dishes that follow up the established menu and level up to the hotel’s standards, as well as to clients’ requirements • Ability to train kitchen staff in order to provide best results in minimum time and using at the maximum the available resources • Ability to ensure the hygiene and food safety standards are met in all stages of food preparation • Ability to make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients • Comfortable standing, walking, lifting, bending, pulling, and pushing for extended periods of time • Perform pre- and post-shift duties and any other duties as assigned by supervisor or management • Prepare and design all food and drinks menus • Produce high quality plates both in design and taste • Ensure the kitchen operates in a timely way that meets our quality standards • Fill in for the Executive Chef in planning and directing food preparation when necessary • Resourcefully solve any issues that arise and seize control of any problematic situations • Manage and train kitchen staff, establish working schedule and assess staff’s performance • Order supplies to stock inventory appropriately • Comply with and enforce sanitation regulations and safety standards • Maintain a positive and professional approach with coworkers and customers Why Work with Us? We offer competitive pay and benefits such as health insurance, 401k Savings Plan, vacation and sick time off. Other perks include employee Marriott hotel room rate discounts where available. Be challenged and rewarded for the work you do. Come and explore the world of hospitality, meet people from all over the world, and enjoy the adventure in all your travels! Delta Hotel by Marriott Santa Clara-Silicon Valley 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. Job Type: Full-time Pay: $63,000.00 - $73,000.00 per year Benefits: • 401(k) • Dental insurance • Health insurance • Paid time off • Vision insurance Shift: • Day shift • Evening shift • Morning shift Work Location: In person Delta Hotel by Marriott Santa Clara-Silicon Valley 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. Job Type: Full-time Pay: $68,000.00 - $73,000.00 per year Benefits: • 401(k) • Dental insurance • Health insurance • Paid time off • Vision insurance Experience: • Culinary: 2 years (Required) • Leadership: 2 years (Required) • Banquet kitchen: 2 years (Required) Work Location: In person