The Role: Sous Chef

Location: Delta by Marriott – Fargo, North Dakota

National Hospitality Services (NHS) has a passion for results. Throughout our many years in the

hospitality industry, we have proven the ability to deliver service and value. Our expertise covers a broad

range of lodging options, from extended stay and limited-service properties, to full-service hotels

featuring restaurants and convention centers.

The Delta by Marriott Fargo is the perfect choice for business or leisure. From the moment you arrive,

your comfort will be our pleasure. Known for its elegance, class and genuine hospitality, the Delta by

Marriott features 185 guest rooms, including 117 two-room suites. It is a full-service property featuring

Urban 42 Restaurant and Lounge, Starbucks and banquet facilities.

The Role

The Sous Chef works as part of the culinary management team to effectively manage all back-of-the-house staff for The Delta by Marriott Fargo. The kitchens at The Delta by Marriott Fargo provide service to room service, bar, dining room, banquet facilities and the pool area.

The Sous Chef supports our mission to provide an outstanding experience for all hotel guests.

This position is responsible for the preparation of high-quality meals in accordance with company

standards, menu specifications and production schedules. He/she is also responsible for overseeing

kitchen helpers in the preparation of meals, while meeting required safety, hygiene, and quality standards.

The Sous Chef works closely with the Executive Chef and will fill that role when the Executive Chef is away.

Job Duties/Responsibilities

Food Production

• Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.

• Coordinates and controls culinary team in regard to food storage (e.g. maintaining tidiness, following the first in – first out principle)

• Oversee day-to-day production and operations in the kitchen which includes the planning and directing of all food preparation.

• Conducts, coordinates and supervises inventories
• Maintains par levels with inventory and production, while avoiding over-purchasing or overproduction
• Participates in the development of food products and menus as needed for menu presentations
• Supports training of the culinary team
• Document all transfers of product from Urban 42 to/from banquets
• Log all food waste and price out for month-end inventory adjustments
• Count and extend prices to value the inventory at month’s end and submit to the Food and

Beverage Director

Quality

• Ensure all items are prepared according to company standards and meet all health code requirements

• Maintain and monitor hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to

• Date all food containers and rotate as directed; return all covered and dated perishable items to designated areas and zone/store at the proper temperature

• Maintain cleanliness of storage rooms and kitchen area
• Maintain and monitor quality, conducts quality control checks according to HACCP regulations

• Conduct quality checks of goods received
• Ensure compliance with recipe specifications
• Ensure that all production schedules are completed in a timely manner (i.e., ensure that all prep is done on time)

• Respond appropriately to customer complaints
• Maintain cleaning and equipment maintenance schedules and ensure that the culinary team is meeting the schedule requirements

• Prepare foods of consistent quality according to the recipe, including all special requests
• Respond promptly to customer needs, requests for service and assistance including special requests from guests

• Observe safety and security procedures; report potentially unsafe conditions; use chemicals and equipment properly
• Report any equipment problems to maintenance or supervisor immediately

Leadership

• Create daily schedule to ensure proper staffing requirements are met
• Guide, motivate and develop the culinary team
• Teach and train staff of production and presentation changes to menu items
• Discipline, document, and coach underperforming culinary team members
• Act as Executive Chef in the absence of the Executive Chef
• Conduct daily stand-up meetings with the front-of-house staff and culinary team
• Communicate daily with the Executive Chef and Food and Beverage Director to stay apprised of current issues and events that affect the kitchen

• Help in the banquet kitchen and provide leadership as needed
• Attend BEO meetings and update the BEO book
• Schedule and cut staff appropriately based on level of business
• Complete employee paperwork including new hire, termination and changes accurately and in a timely manner
• Meet the financial expectations set forth in the budget in the areas of labor and food cost
• Treat people with respect

Required Skills and Experience

• Previous kitchen leadership experience with a proven ability to supervise the production of upscale food at high volume levels

• High School diploma or GED is required
• Ability to work in a fast-paced, high pressure environment
• Ability to shift and manage multiple priorities
• Results driven focus and ability to work through to completion in a timely manner
• Adaptable to change
• High level of flexibility regarding overtime during times busy periods as required by the business