Sous Chef

About Us

HEI Hotels and Resorts is excited to welcome another hotel into the portfolio! The JW Marriott Anaheim is a AAA Four Diamond resort located less than a mile from Disneyland and the Anaheim Convention Center.

At HEI, we recognize that our enormous success is solely the result of our greatest asset: Our People.

Where people work is a choice.

Against that choice, our greatest obligation is to ensure day in and day out that our associates have the compensation and benefits they deserve and industry leading tools, training and support that they need to excel.

At HEI, simply said, we honor the privilege of our associates choosing us by investing in and making them more valuable.

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

The following are specific contributions that must be developed during the training program in order to successfully complete the program and be placed in a hotel:

• 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 at...