Marriott International, Inc.: Executive Sous Chef -- Aspen, CO

DUTIES:

Manage culinary department controllable expenses including food cost , supplies uniforms and equipment.

Train kitchen associates on the fundamentals of good cooking and excellent plate presentations.

Interact with banquets regarding food knowledge, menu composition, budget and food cost.

Provides direction for menu development.

Participates in the budgeting process for areas of responsibility.

Establishes goals including performance goals, budget goals, team goals, etc.

Ensures special events and vip activities are provided with top quality and guidance when needed regarding menus, purveyors, location, etc.

Background check required.

REQUIREMENTS: Bachelor's degree or foreign equivalent degree in Hospitality Management, Gastronomy, or related field. The position requires 2 years of experience in:

Managerial experience overseeing the culinary production of corporate events.

Overseeing execution of large scale (over 1000 guests) banquets in a hotel and corporate setting.

Overseeing the design and building of banquet kitchen in corporate or hotel settings.

Managing the recipe development with attention to nutritional values and dietary restrictions.

Experience in hiring, training and supervising culinary staff members.

Developing effective culinary training programs for new employees.

Experience with Mexican, South American and European cooking techniques.

Managing the budget and food cost management for corporate banquet function.

Managing the off remote catering operations including kitchen build out.

Experience obtaining onsite and offsite permits associated with kitchen operations.

Identifying and introducing new culinary techniques.

LOCATION: 315 E Dean Street, Aspen, CO 81611

SALARY: $83,000 - $114,000/year

TO APPLY: Please apply on-line at careers.marriott.com (Job Number 26062058)

The St. Regis Aspen

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Executive Sous Chef - Aspen, CO