JOB SUMMARY
Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.
CANDIDATE PROFILE
Education and Experience
• High school diploma or GED; 5 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; 3 years experience in the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Maintains food handling and sanitation standards.
• Ensures all employees have proper supplies, equipment and uniforms.
• Performs all duties of Culinary and related kitchen area employees in high demand times.
• Oversees production and preparation of culinary items.
• Ensures employees keep their work areas clean and sanitary.
• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Communicates areas in need of attention to staff and follows up to ensure follow through.
https://careers.marriott.com/assistant-sous-chef/job/0FDF3863DA20DA05AEFA812751BA2E89
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
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