Sous Chef – Western

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.

• High school diploma/technical school or a bachelors from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 5+ years experience in the culinary, food and beverage, or related professional area with international hotel brands.

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

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

• Assists Executive Chef with all kitchen operations and preparation.

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

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

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

• Maintains purchasing, receiving and food storage standards.

• Ensures compliance with food handling and sanitation standards.

• Performs all duties of kitchen managers and employees as necessary.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with all applicable laws and regulations.

• Follows proper handling and right temperature of all food products.https://careers.marriott.com/sous-chef-western-%E6%B4%8B%E9%A3%9F%E3%82%B9%E3%83%BC%E3%82%B7%E3%82%A7%E3%83%95/job/3866ACCA8AE112D8389B53A67A75DBF0