Sous Chef

About Us

Here at Westin BWI, we prioritize employee engagement! We continue to create a vibrant workplace culture by hosting various fun activities including employee parties, potlucks and spirit weeks to foster connection and healthy employee relationships.

Additionally, we celebrate birthdays and work anniversaries with thoughtful gifts spreading the love within our Westin family.

We believe that every team member plays a vital role in our success and we're committed to making everyone feel valued and included.

We strive to to build a supportive and enjoyable environment together.

Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information.

You may be the perfect candidate for this or for other roles within our organization!

We value U.S.

military experience and invite all qualified military candidates to apply.

Overview

Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Essential Duties and Responsibilities


* Manage the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards.


* Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.


* Schedule and manage the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate and franchise standards, and regulations.


* Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met or exceeded while quality is maintained or improved.


* Promote the Accident Prevention Program to minimize liabilities and related expenses.


* Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus.


* Should assume the responsibilities of the Executive Chef in his or her absence.


* Comply with attendance rules and be available to work on a regular basis.


* Perform any other job-related duties as assigned.

Qualifications and Skills


* Two+ years of post-high school education, culinary education is desirable.


* Five+ years of em...