Executive Sous Chef - Embassy Suites Uptown Charlotte - CMC Hotels

Come join a winning team! The Embassy Suites Uptown Charlotte is seeking an Executive Sous Chef.

We offer our associates an array of benefits, including:

• Competitive wages based on experience
• Quarterly incentive bonuses, up to 15% of annual salary
• Paid Vacation
• Paid Personal leave, accrual from hire date
• Paid Holidays (7)
• Medical, Dental, Vision, and virtual health plan options
• 401k, company match
• Free Life Insurance
• Free Short Term Disability
• Employee discounts

Are you looking for a Company you can "GROW" with, Look no farther, CMC Hotels can provide this opportunity to you. We believe in Growing People. Our people are the Heart of our organization. The growth and success of our portfolio will be possible by the contribution of our associates who will be recognized, grow and succeed with us.

CMC Hotels is a Raleigh, North Carolina based company specializing in the development, acquisition, repositioning and management of upscale limited service, extended stay, and full service hotels, to include Marriott, Hilton, Hyatt & Best Western Brands, located from the Wilmington Beach area to Charlotte, NC.

Job Duties:

• Manage all activities in the kitchen, including food preparation and production, and assist in management and training of kitchen staff.
• Ensure efficient, cost-effective operation and profitability of food production.
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order.
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner.
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications.
• Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met.
• Assure kitchen personnel are trained in best cleanliness and sanitation practices.
• Communicate with Sales and Catering Team, and Banquet Captain to execute events.
• Capable of preparing and executing food services for events up to 400 + people.
• Attend mandatory meetings in reference to food and beverage.

Qualifications:

• High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred.
• Minimum 3 years cooking experience in a hotel environment or large catering/event venue.
• Previous kitchen supervisory experience required.
• Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
• Safe Food Handling Certification.
• Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs.
• Must have flexible scheduling to accommodate hotel demands.
• MUST be friendly, outgoing, and willing to engage guests in conversation.
• Strong work ethic and a desire to succeed.
• Clean background check, and reliable transportation a must.
• Ability to lift, pull and push moderate weight is necessary.
• Knowledge of the use of commercial kitchen equipment/Turbo Chef.
• Ability to handle comments and suggestions.
• Micros knowledge is highly desired.