Sous Chef-Junior
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Key skills for this role
About the Role
Marriott International seeks an entry-level management Sous Chef to oversee daily kitchen operations, including food production, purchasing, and sanitation. The role involves leading staff, ensuring culinary standards, and maintaining guest satisfaction while managing budgets.
Key Skills for This Role
Responsibilities
- Maintain food handling and sanitation standards
- Oversee production and preparation of culinary items
- Lead shifts and personally prepare food items as needed
- Supervise and coordinate activities of cooks and food preparation workers
- Assist in determining food presentation and create decorative displays
- Supervise daily shift operations and ensure proper supplies and equipment
- Participate in employee performance appraisal and provide feedback
- Handle employee questions and concerns
- Support new menus, concepts, and promotions for outlets and banquets
- Handle guest problems and complaints
Requirements
- Entry level management experience in kitchen operations
- Ability to lead and supervise kitchen staff
- Knowledge of food handling and sanitation standards
- Ability to work in high demand times and assist in all kitchen areas
Full Job Posting
Job Summary
- Entry level management position focusing on daily kitchen objectives.
- Assists in leading staff and contributes to guest and employee satisfaction while maintaining operating budget.
Core Work Activities
- Maintain food handling and sanitation standards.
- Perform all duties of culinary and related kitchen area employees in high demand times.
- Oversee production and preparation of culinary items.
- Ensure employees keep work areas clean and sanitary.
- Work with Restaurant and Banquet departments to coordinate service and timing.
- Comply with loss prevention policies and procedures.
- Strive to improve service performance.
- Communicate areas in need of attention to staff and follow up.
- Lead shifts while personally preparing food items and executing requests.
- Prepare and cook foods of all types for regular or special functions.
- Supervise and coordinate activities of cooks and workers engaged in food preparation.
- Check quality of raw and cooked food products to ensure standards are met.
Supporting Culinary Team Activities
- Supervise daily shift operations.
- Ensure all employees have proper supplies, equipment and uniforms.
- Supervise staffing levels to meet guest service, operational needs and financial objectives.
- Ensure completion of assigned duties.
- Participate in employee performance appraisal process, giving feedback as needed.
- Handle employee questions and concerns.
- Communicate performance expectations in accordance with job descriptions.
- Participate in an on going employee recognition program.
- Conduct training when appropriate.
- Monitor employee's progress towards meeting performance expectations.
Maintaining Culinary Goals
- Participate in department meetings and communicate departmental goals.
- Support and assist with new menus, concepts and promotions for Restaurant outlets and Banquets.
Providing Exceptional Customer Service
- Set a positive example for guest relations.
- Handle guest problems and complaints seeking assistance from supervisor as necessary.
- Empower employees to provide excellent customer service within guidelines.
Additional Responsibilities
- Report malfunctions in department equipment.
- Purchase appropriate supplies and manage food and supply inventories according to budget.
- Attend and participate in all pertinent meetings.
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