Richmond Marriott Short Pump
Your next destination is here. Build your career at Commonwealth Lodging.
OUR COMPANY CULTURE We take a proactive, hands‑on approach to hotel management. Our team boasts extensive experience in all areas of hospitality management.
We are a company with a culture that understands relationships and Team First! We value professionalism and integrity as we work towards providing world‑class hospitality. We understand that our associates deliver our guest experience, and we are looking for the highest quality talent to achieve our mission!
You will be surrounded by some of the most talented and supportive leaders and team‑people you can be proud to work with!
OUR COMPANY CORE VALUES Team First, Own It, Relationship Oriented, Professionalism, Integrity.
POSITION OVERVIEW The Sous Chef is responsible for assisting the Executive Chef with overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, thorough planning, organizing, directing, and controlling the Kitchen operation and administration.
This industry operates seven (7) days per week, twenty‑four (24) hours per day. Regular and reliable attendance, in accordance with company standards, is essential for success in this position.
QUALIFICATIONS, EDUCATION & EXPERIENCE
Minimum of 3 years of experience in a professional, high-volume, upscale kitchen within a fast-paced environment
Culinary certificate or degree from an accredited culinary institution preferred
Strong knowledge of current food trends and ethnic‑style cuisine
Current Food Handler Manager Certification required
Ability and willingness to work a flexible schedule, including nights, weekends, and holidays
Professional appearance and demeanor; strong character with the ability to thrive in a fast‑paced, team‑oriented environment
Effective communication skills with guests, management, and co‑workers
PHYSICAL REQUIREMENTS
Ability to exert physical effort to lift and transport up to 50 pounds
Capacity to stand for extended periods while maintaining effective mobility
Ability to push and pull carts and equipment weighing up to 100 pounds
Capability to perform continuous, well‑paced physical activity throughout the workday
Frequent movement across various work areas as required by operational needs
Ability to reach above head and shoulder height to perform assigned duties
Work is performed in environments with varying temperatures and noise levels, with potential exposure to fumes or odors, biohazards, and cleaning chemicals
JOB RESPONSIBILITIES
Utilize business and occupancy forecasts to schedule appropriate staffing levels in compliance with established labor standards and guidelines
Review and maintain daily payroll reports and records to ensure labor costs align with approved budgets
Ensure all recipes and product yields are accurately costed and reviewed on a regular basis
Enforce standardized recipe cards, portion control, and waste‑minimization practices across all food preparation
Maintain appropriate food stock levels throughout all culinary areas based on hotel occupancy, banquet, and function forecasts
Ensure all food preparation equipment is used safely, correctly, and in accordance with maintenance and sanitation standards
Develop, maintain, and update all culinary operations manuals and standard operating procedures
Ensure departmental operational budgets are strictly monitored and adhered to
Deliver and maintain a consistently high‑quality, first‑class culinary product while meeting all operational timelines
Verify that all food products received from suppliers meet quality standards and are properly stored, labeled, rotated, and handled
BENEFITS
Competitive pay based on experience
Health, dental, and vision insurance
Short‑term and Long‑term disability
Company paid life insurance
Paid time off and holiday pay
Employee Assistance Program
Employee referral bonuses
401(k) retirement plan
Tuition reimbursementTravel discounts
Opportunities for training, development, and career advancement
Incentive bonuses
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OUR COMPANY CULTURE We take a proactive, hands‑on approach to hotel management. Our team boasts extensive experience in all areas of hospitality management.
We are a company with a culture that understands relationships and Team First! We value professionalism and integrity as we work towards providing world‑class hospitality. We understand that our associates deliver our guest experience, and we are looking for the highest quality talent to achieve our mission!
You will be surrounded by some of the most talented and supportive leaders and team‑people you can be proud to work with!
OUR COMPANY CORE VALUES Team First, Own It, Relationship Oriented, Professionalism, Integrity.
POSITION OVERVIEW The Sous Chef is responsible for assisting the Executive Chef with overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, thorough planning, organizing, directing, and controlling the Kitchen operation and administration.
This industry operates seven (7) days per week, twenty‑four (24) hours per day. Regular and reliable attendance, in accordance with company standards, is essential for success in this position.
QUALIFICATIONS, EDUCATION & EXPERIENCE
Minimum of 3 years of experience in a professional, high-volume, upscale kitchen within a fast-paced environment
Culinary certificate or degree from an accredited culinary institution preferred
Strong knowledge of current food trends and ethnic‑style cuisine
Current Food Handler Manager Certification required
Ability and willingness to work a flexible schedule, including nights, weekends, and holidays
Professional appearance and demeanor; strong character with the ability to thrive in a fast‑paced, team‑oriented environment
Effective communication skills with guests, management, and co‑workers
PHYSICAL REQUIREMENTS
Ability to exert physical effort to lift and transport up to 50 pounds
Capacity to stand for extended periods while maintaining effective mobility
Ability to push and pull carts and equipment weighing up to 100 pounds
Capability to perform continuous, well‑paced physical activity throughout the workday
Frequent movement across various work areas as required by operational needs
Ability to reach above head and shoulder height to perform assigned duties
Work is performed in environments with varying temperatures and noise levels, with potential exposure to fumes or odors, biohazards, and cleaning chemicals
JOB RESPONSIBILITIES
Utilize business and occupancy forecasts to schedule appropriate staffing levels in compliance with established labor standards and guidelines
Review and maintain daily payroll reports and records to ensure labor costs align with approved budgets
Ensure all recipes and product yields are accurately costed and reviewed on a regular basis
Enforce standardized recipe cards, portion control, and waste‑minimization practices across all food preparation
Maintain appropriate food stock levels throughout all culinary areas based on hotel occupancy, banquet, and function forecasts
Ensure all food preparation equipment is used safely, correctly, and in accordance with maintenance and sanitation standards
Develop, maintain, and update all culinary operations manuals and standard operating procedures
Ensure departmental operational budgets are strictly monitored and adhered to
Deliver and maintain a consistently high‑quality, first‑class culinary product while meeting all operational timelines
Verify that all food products received from suppliers meet quality standards and are properly stored, labeled, rotated, and handled
BENEFITS
Competitive pay based on experience
Health, dental, and vision insurance
Short‑term and Long‑term disability
Company paid life insurance
Paid time off and holiday pay
Employee Assistance Program
Employee referral bonuses
401(k) retirement plan
Tuition reimbursementTravel discounts
Opportunities for training, development, and career advancement
Incentive bonuses
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