Additional Information: This hotel is owned and operated by an independent franchisee, Wind Creek Hospitality. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.
Wind Creek Aruba Purpose:
Our genuine engagement and positive energy provide Guests an escape from their routine into our exciting fantasy world of fun, chance, and possibility, where everyone feels a sense of belonging and importance.
Wind Creek Aruba Value System:
Our enthusiastic commitment to our purpose inspires and empowers us to do everything right, have fun, and be the best. We will be recognized for inspiring fairness, creating higher levels of personal accountability and focus on our Guests. The resulting creation of wealth will grow opportunities for all.
Purpose of the department:
The purpose of the culinary department is to deliver exceptional dining experiences by creating and serving high-quality, flavorful, and visually appealing dishes. We strive to delight our guests with an innovative and diverse menu that showcases the finest ingredients and culinary techniques. With a strong commitment to excellence, creativity, and attention to detail, our culinary team works collaboratively to exceed expectations, provide exceptional service, and make each dining occasion a memorable one. We are dedicated to upholding the highest standards of food quality, presentation, and hygiene, while continuously seeking opportunities for growth and improvement in the ever-evolving world of gastronomy. Our passion for the culinary arts drives us to constantly innovate, adapt to changing trends, and create exceptional culinary experiences that leave a lasting impression on our guests.
Reporting line:
Reports to Sous-chef
Job Profile:
The Junior Sous Chef assists the Executive Chef and Sous Chef in managing the culinary operations and maintaining the highest standards of food quality and presentation. This role requires culinary expertise, strong leadership skills, and the ability to work in a fast-paced environment. The Junior Sous Chef collaborates with the culinary team to ensure efficient kitchen operations, adherence to recipes and standards, and exceptional guest experiences.
Core Work Activities:
1. Culinary Operations
2. Menu Execution and Development
3. Team Leadership and Development
4. Quality Control and Food Safety
5. Inventory Management
6. Culinary Creativity and Innovation
7. Health and Safety Compliance
Additional Responsibilities:
Managing the Guest Experience:
• Reviews guest feedback with leadership team and ensures appropriate corrective action is taken.
• Responds to and handles guest problems and complaints.
• Stays visible and interfaces with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction.
• Creates an atmosphere in all Food and Beverage areas that meets or exceeds guest expectations.
• Drive guest experience, service recovery and service requests – ensuring quality service and guest satisfaction.
• Utilize all property platforms and applications to drive guest experience and brand standards.
Managing Profitability/ Budget Management:
• Monitors and manages the payroll function.
• Participates in the development of department's capital expenditure goals; manages projects as needed.
• Reviews and manages controllable expenses such as bar & restaurant supplies, tableware/smallware, contract labor, etc….
Managing and Conducting HR Activities:
• Ensures employees are treated fairly and equitably.
• Ensures that regular, ongoing communication is happening in operations (e.g., pre-shift briefings, staff meetings).
• Fosters employee commitment to providing excellent service, participates in daily stand-up meetings and models desired behaviors in all interactions with guests and employees. Incorporates guest satisfaction as a component of staff/operations meetings with an emphasis on generating innovative ways to continually improve results.
• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
Qualifications:
• Previous experience as a Chef de Partie or similar role is required.
• Culinary degree or equivalent certification is preferred.
• Strong culinary skills with knowledge of various cooking techniques and flavor profiles.
• Excellent leadership and communication abilities.
• Detail-oriented with the ability to maintain high standards of quality and consistency.
• Knowledge of food safety and sanitation regulations.
• Ability to work in a fast-paced environment and handle multiple tasks.
• Flexibility to work in shifts, including evenings, weekends, and holidays.
• Valid Health card
This company is an equal opportunity employer.
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