Marriott Careers – Sous Chef

Website Marriott International

Job Description:

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 employee 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.

Job Responsibilities:

  • Recognizes superior quality products, presentations and flavor.
  • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Provides services that are above and beyond for customer satisfaction and retention.
  • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
  • Maintains the productivity level of employees.
  • Ensures employees understand expectations and parameters.
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  • Analyzes information and evaluating results to choose the best solution and solve problems.
  • Leads shifts while personally preparing food items and executing requests based on required specifications.
  • Serves as a role model to demonstrate appropriate behaviors.
  • Assists in determining how food should be presented and creates decorative food displays.
  • Ensures compliance with food handling and sanitation standards.
  • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
  • Operates and maintains all department equipment and reports malfunctions.
  • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
  • Supervises and coordinates activities of cooks and workers engaged in food preparation.
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  • Performs all duties of kitchen managers and employees as necessary.
  • Assists Executive Chef with all kitchen operations and preparation.
  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Maintains purchasing, receiving and food storage standards.
  • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
  • Ensures compliance with all applicable laws and regulations.
  • Follows proper handling and right temperature of all food products.

Qualification & Experience:

  • 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.

Job Details:

Company:  Marriott International

Vacancy Type:  Full Time

Job Location: Phoenix, AZ, US

Application Deadline: N/A

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