Sous Chef assists in the training and supervision of the kitchen team. S/he is also responsible for assisting in food preparation according to IHR's high standards and great recipes. This individual must have the ability to obtain any government required licenses or certificates. For example; in Washington DC you will be required to have a health card permit; and in Oregon you will need to have a liquor service permit.

Interstate is an EEO/AA/M/F/D/V employer.

 Manage daily production, preparation, and presentation of all food for banquets, restaurant, other food outlets to ensure that a quality, consistent product is produced which conforms to all standard operating procedures.

• Provide supervision and support to employees in the production and preparation areas of the kitchen in order to attract, retain, and motivate, while providing a safe work environment.
• Schedule and manage the maintenance and sanitation of the kitchen, equipment and related areas to include back dock, staff cafeteria, and chemical storage room to ensure a healthy, safe work environment.
• Monitor, analyze and control all labor and food costs.  This includes preparing the appropriate production sheets based on forecasted revenues, scheduling based on forecasted covers, and monitoring that food is not overproduced vs. forecast projections.  This will ensure that budgets are met or exceeded while quality is maintained and improved.
• Promote accident prevention to minimize liabilities and related expenses.
• Promote continuous training of employees through daily 10-minute trainings, hands on production, and training programs to enhance growth within the culinary department.
• Ensure that daily general management duties of position are performed to include daily training, line checks done for both ala carte line and buffet, both breakfast and lunch, and that time runs are done daily before noon.
• Maintain open lines of communication with both supervisors, hourly team members, and restaurant managers by having daily pre shift and post shift meetings.
• Assist Executive Chef or Executive Sous Chef in creating and implementing new menus, special holiday or brunch menus and production changes.
• Accurate daily recording of food temperature charts to be done daily by all team members.
• Responsible for any coaching and counseling that may be needed for team members.
• Screening and interviewing any possible candidates for positions in the Culinary Department

Education & Experience:

• High school degree is preferred, and/or equivalent work experience. 
• Certification preferred:  Culinary Certification
• Previous Department managerial experience preferred.

• Long hours sometimes required.
• Medium work-Exerting up to 50 pounds of force occasionally, and /or 75 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects
• Ability to stand for long hours at a time.
• As MOD, he/she will also spend some time moving about the hotel overseeing the various departments.

Franklin, Tennessee, just 20 minutes south of Nashville, is the most prestigious address for business and leisure in the Cool Springs area. The Franklin Marriott Cool Springs hotel is surrounded by upscale shopping, dining, and history. The Cool Springs Galleria Mall, Crescent Centre and Highwoods are within walking distance or just a short ride away from our hotel in Franklin, TN. For kids, the Nickelodeon Your Stay program is a fun way for your little traveler to enjoy their stay. We offer wireless internet access for a fee and free shuttle within a five mile radius. Our Franklin, TN hotel's Cool Springs Conference Center accommodates up to 1,100 guests with over 29,000 sq ft of flexible event space. The Champion Ballroom at our hotel near Brentwood, TN is the perfect setting for a grand wedding reception or intimate social event. Lorraine's Restaurant and Stirrup Cup Lounge offer a variety of dining and entertainment options to inspire productivity and interaction at the Franklin Marriott Cool Springs.