Sous-chef Junior

**Additional Information**
**Job Number**25106324
**Job Category**Food and Beverage & Culinary
**Location**Riviera Marriott Hotel La Porte de Monaco, Port de Cap d'Ail, Cap d'Ail, Alpes-Maritimes, France, 6320
**Schedule**Full Time
**Located Remotely?**N
**Position Type** Management

Are you interested in working in a Luxurious Hotel? Then this is for you

Le Riviera Marriott Hotel la Porte de Monaco is looking for **a Sous-Chef Junior **

If you are passionate about **Culinary experience & Guest Satisfaction** but also about the hospitality industry; If you want to work in an environment where you will be recognized, respected and empowered, then you found the right place
Become part of our team and be ready for a memorable journey with us

**MAIN MISSIONS**:
Under the direct supervision of the Executive Chef and the Sous-Chef, the Junior Sous-Chef actively participates in the management of the Kitchen department, in all aspects related to operations, events, financial management, and human resources management. She/He acts as a liaison with the teams to ensure strict compliance with hygiene and food safety standards, and adherence to the company's standards in terms of management and service offering. She/He collaborates in the supervision of the teams and actively assists them during peak periods. She/He continuously communicates crucial information to the teams related to the smooth running of the service.

**SPECIFIC MISSIONS**:

- **Kitchen Management**:

- Participates in the management of operations to comply with the strategy determined for the Kitchen department;
- Manages daily operations to be able to be on the ground to address any team difficulties or peak periods;
- Collaborates with the Executive Chef and Sous-Chef in developing new menus or services for various outlets;
- Contributes to inventory management of the entire Kitchen department to ensure proper replenishment of various outlets;
- Ensures that Kitchen equipment is clean and functional, and if not, ensures their repair;
- Manages purchases and equipment needs according to the established budget;
- Monitors material cost control tools, such as perpetual inventories, stock control, cost control, technical sheets, etc., under the supervision of the Executive Chef and Sous-Chef;
- Actively participates in all meetings required by the role, in the absence of the Executive Chef and Sous-Chef, such as Morning Meetings, Service Managers meetings, Forecast meetings, Budget meetings, etc.;
- Contributes to the management, development, and implementation of hygiene and food safety standards;
- Organizes and leads, in the absence of the Executive Chef and Sous-Chef, all necessary service meetings for the proper functioning of the department;
- **Financial Management**:

- Develops sustainable working relationships with all service providers of the Kitchen department, such as suppliers, event companies, temporary agencies, etc.;
- Complies with all accounting procedures of the Marriott group;
- **Event Management**:

- Ensures compliance with the range of offerings related to events organized within the company, in line with standards and sales prices;
- Supervises and actively participates in the smooth running of the service by coordinating the teams;
- Supervises the inventory of all products necessary for the proper conduct of meetings, seminars, or their setup;
- Participates in BEO Meetings (Event Meetings) to ensure all required information is obtained before the event, in the absence of the Executive Chef and Sous-Chef;
- Maintains permanent and effective communication with all departments involved in event organization (Event Service, Sales Service, Catering, etc.) and ensures information is transmitted to the teams;
- Controls all dishes, appetizers, cocktails to ensure they meet client expectations and company standards;
- Participates in forecasting the necessary personnel for the proper conduct and smooth running of the event;
- **Client Relations**:

- Guarantees client satisfaction and loyalty;
- Ensures client satisfaction in all Catering outlets and gathers feedback for improvement from clients;
- Trains and shares with the teams the Marriott brand's quality service standards;
- **Human Resources**:

- Establishes and maintains an open and efficient working relationship with all team members;
- Uses all training tools to ensure proper training and integration of new associates and follows up;
- Collaborates with the Human Resources Department in the recruitment process of Kitchen team members;
- Strictly adheres to the established payroll budget and ensures proper management of leave balances in collaboration with the Human Resources Department and Financial Service;
- Conducts annual performance reviews for all Kitchen department employees under his responsibility and ensures reviews are conducted timely and objectives are set for all team members;
- Manages temporary staff in direct contact with agencies: orders, commu