Sous Chef

Description

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 4 years experience in the culinary food and beverage or related professional area.

OR

2-year degree from an accredited university in Culinary Arts Hotel and Restaurant Management or related major; 2 years experience in the culinary food and beverage or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

Assists in developing designing or creating new applications ideas relationships systems or products including artistic contributions.

Assists in determining how food should be presented and creates decorative food displays.

Supports supervision of kitchen shift operations and ensures compliance with all Food & Beverage policies standards and procedures.

Informs purchasing receiving and food storage standards.

Ensures compliance with food handling and sanitation standards.

Performs all duties of kitchen managers and associates as necessary.

Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

Assists Executive Chef with all kitchen operations.

Recognizes superior quality products presentations and flavor.

Ensures compliance with all local state and federal (e.g. OSHA ASI and Health Department) regulations.

Follows proper handling and right temperature of all food products.

Operates and maintains all department equipment and reports malfunctions.

Prepares and cooks foods of all types either on a regular basis or for special guests or functions.

Checks the quality of raw and cooked food products to ensure that standards are met.

Supporting Management of Kitchen Operations

Utilizes interpersonal and communication skills to lead influence and encourage others; advocates sound financial / business decision making; demonstrates honesty / integrity; leads by example.

Encourages and builds mutual trust respect and cooperation among team members.

Demonstrate appropriate behaviors.

Ensures associates understand expectations and parameters of kitchen goals and / or daily kitchen work.

Establishes and maintains open collaborative relationships with associates and ensures associates do the same within the team.

Ensures property policies are administered fairly and consistently.

Communicates performance expectations in accordance with job descriptions for each position.

Recognizes success performance and produces desired results.

Leads shifts while personally preparing food items and executing requests based on required specifications.

Ensuring Exceptional Customer Service

Provides services that are above and beyond for customer satisfaction and retention.

Sets a positive example for guest relations.

Empowers associates to provide excellent customer service.

Strives to improve service performance.

Interacts with guests to obtain feedback on product quality and service levels.

Handles guest problems and complaints.

Maintaining Culinary Goals

Achieves and exceeds goals including performance goals budget goals team goals etc.

Assists in development of specific goals and plans to prioritize organize and accomplish your work.

Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance.

Trains associates in safety procedures.

Additional Responsibilities

Provides information to supervisors co-workers and subordinates by telephone in written form e-mail or in person.

Analyzes information and evaluating results to choose the best solution and solve problems.

Attends and participates in all pertinent meetings (e.g. Daily Stand Up BEO Pre-Cons Staff Forecast Department and Intradepartment).

At Marriott International we are dedicated to being an equal opportunity employer welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and greatest strength lies in the rich blend of culture talent and experiences of our associates. We are committed to non-discrimination on any protected basis including disability veteran status or other basis protected by applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal state and local law.

Key Skills

Culinary Experience,Food Handling,Restaurant Experience,Kitchen Management Experience,Food Preparation Experience,Kitchen Experience,Labor Cost Analysis,Catering,Cooking,Cost Control,Sanitation,Knife Skills

Employment Type : Full-Time

Experience : years

Vacancy : 1