Sous Chef Senior

**Additional Information**
**Job Number**25159252
**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 Senior Sous-Chef - H/F **

If you are passionate 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

**MISSION**:
Under the direct supervision of the Executive Chef, the Senior Sous Chef actively contributes to the management of the Kitchen Department in all aspects related to operations, events, financial management, and human resources. He/She serves as a liaison with the teams to ensure strict compliance with food hygiene and safety regulations, as well as adherence to the company’s standards in terms of management and service delivery. He/She collaborates in the supervision of the teams and actively supports them during peak activity periods. He/She consistently communicates crucial information to the teams to ensure the smooth running of the department.

**JOB SUMMARY**

**Kitchen Department Management**:

- Participate in the management of operations to ensure alignment with the strategy defined for the Kitchen Department.
- Supervise associates and manage daily operations, while being present on the floor to support the team during challenges or peak business periods.
- Collaborate with the Executive Chef in developing new menus or services for the various outlets.
- Contribute to inventory management across the Kitchen Department to ensure proper replenishment for all outlets.
- Ensure that kitchen equipment is clean and functional; if not, ensure prompt repair or replacement.
- Manage purchasing needs for materials and equipment in line with the established budget.
- Monitor food cost control tools—such as perpetual inventories, par levels, cost control, technical sheets, etc.—under the supervision of the Executive Chef.
- Actively participate in all meetings required by the role, and represent the Executive Chef when absent (e.g., Morning Meetings, Heads of Department meetings, Forecast, Budget, etc.).
- Contribute to the management, development, and implementation of hygiene and food safety standards.
- Organize and lead all departmental meetings necessary for smooth operations in the absence of the Executive Chef.
- Train and support the team and new comings;
**Financial Management**:

- Build and maintain strong working relationships with all service providers for the Kitchen Department (suppliers, event companies, etc.) in order to negotiate costs effectively.
- Assist in managing departmental profit and expenses to achieve budgeted targets.
- Collaborate in driving the daily and cumulative financial performance of the Kitchen Department.
- Control food costs and ensure accurate execution of inventories.
- Comply with all Marriott accounting procedures.

**Event Management**:

- Ensure compliance with the range of event offerings, aligned with the **Marriott International** standards, as well as adherence to established pricing.
- Supervise and actively participate in the smooth execution of events by coordinating the teams.
- Oversee the inventory of all products required for the proper execution and setup of meetings and seminars.
- Attend BEO (Banquet Event Order) Meetings in the absence of the Executive Chef to ensure all required information is obtained prior to the event.
- Maintain ongoing and effective communication with all departments involved in event organization (Events, Sales, F&B, etc.), and ensure information is relayed to the teams.
- Control all dishes, canapés, and cocktails to guarantee they meet client expectations and company standards.
- Participate in workforce planning to ensure the appropriate staffing levels for successful event execution.

**Guest Relations**:

- Act as a guarantor of guest satisfaction and loyalty.
- Ensure guest satisfaction across all F&B outlets, while collecting and addressing feedback for continuous improvement.
- Train and share with teams the Marriott brand’s quality service standards.

**Human Resources**:

- Builds and maintains open, effective working relationships with all team members;
- Ensures completion of all mandatory internal and online training;
- “Leads by example” by demonstrating and promoting the company’s vision and values:

- _Putting people first_
- _Pursuing excellence_
- _Embracing change_
- _Acting with integrity_
- _Serving the world_

**REQUIRED SKILLS**
- 3 years experience at least at the same position
- Interpersonal skills
- Team spirit
- Responsiveness
- Flexibility (rotating shifts)
- Organizational skills
- Stress resil