Assistant Sous Chef

Marriott•College Park, GA

4d•$26 - $29

About The Position

This management position focuses on accomplishing daily kitchen objectives while leading staff and personally assisting across kitchen operations, including food production, purchasing, and sanitation. The role contributes to guest and employee satisfaction while maintaining the operating budget. The Assistant Sous Chef oversees culinary production and preparation, coordinates kitchen activity with Restaurant and Banquet departments, supports menus and promotions, and leads, coaches, and trains culinary employees. The position also manages supplies and inventory, monitors staffing and performance, maintains culinary and sanitation standards, and supports exceptional guest service.

Requirements

High school diploma or GED and 5 years of experience in culinary, food and beverage, or a related professional area; alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major and 3 years of experience in culinary, food and beverage, or a related professional area.

Responsibilities

Develop, design, or create culinary applications, ideas, relationships, systems, products, and artistic contributions.
Maintain food handling and sanitation standards and ensure employees keep work areas clean and sanitary.
Ensure employees have proper supplies, equipment, and uniforms.
Perform duties of culinary and related kitchen employees during high-demand periods.
Oversee culinary production and preparation and coordinate cooks and food-preparation workers.
Coordinate service and event timing with Restaurant and Banquet departments.
Communicate areas needing attention and follow up to ensure completion.
Support new menus, concepts, and promotions for restaurant outlets and banquets.
Determine food presentation and create decorative food displays.
Prepare and cook foods for regular service, special guests, and functions.
Check raw and cooked food quality against standards.
Lead shifts while preparing food and executing requests to required specifications.
Maintain employee productivity and ensure assigned duties are completed.
Handle employee questions and concerns; coach, mentor, and support employee development.
Conduct performance appraisals, provide feedback, communicate performance expectations, monitor progress, and conduct training as appropriate.
Participate in employee recognition activities.
Follow goals and plans to prioritize, organize, and complete work.
Monitor staffing levels to meet guest-service, operational, and financial objectives.
Order supplies and manage food and supply inventories according to budget.
Participate in department meetings and communicate departmental goals.
Provide service that supports customer satisfaction and retention, maintain daily operational quality and standards, and strive to improve service performance.
Guide and coach employees in understanding guest needs and provide a positive example in guest relations.
Handle guest problems and complaints, seeking supervisor assistance as necessary; empower employees to provide excellent service within guidelines.
Provide information to supervisors, coworkers, and subordinates by telephone, in writing, by email, or in person.
Serve as a role model and analyze information and results to select solutions and solve problems.
Comply with loss-prevention policies and procedures and report department equipment malfunctions.
Attend and participate in pertinent meetings.
Encourage mutual trust, respect, and cooperation among team members.