JOB SUMMARY
EXECUTIVE SOUS CHEF
Exhibits culinary talent by personally performing tasks while assisting in leading the team and managing all food-related functions. Works continuously to improve guest and employee satisfaction while maximizing financial performance across all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high-quality product is delivered. Responsible for guiding, training, and developing staff, including direct reports. Ensures all sanitation and food safety standards are maintained. Oversees all food preparation areas, including banquets, room service, restaurants, bar/lounge, and employee cafeteria, as well as support areas such as stewarding, as applicable.
The Executive Sous Chef will be primarily based in the signature restaurant, Tides, and will lead day-to-day culinary operations there while supporting overall kitchen performance across the property.
CORE WORK ACTIVITIES
Leading Kitchen Operations for Property
• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• 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.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
PREFERRED QUALIFICATIONS Education: No high school diploma or G.E.D. equivalent. Related Work Experience: No related work experience. Supervisory Experience: No supervisory experience. License or Certification: None 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 […]
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