Assistant Sous Chef (NE)

Marriott•Phoenix, AZ

2h•$27 - $29

About The Position

This management position focuses on accomplishing daily kitchen objectives. The Assistant Sous Chef leads staff while personally assisting in kitchen operations, including food production, purchasing, and sanitation. The position contributes to guest and employee satisfaction while maintaining the operating budget. The role oversees culinary production and preparation, helps maintain food quality and sanitation standards, coordinates kitchen activity with Restaurant and Banquet departments, and supports menus, concepts, promotions, and food presentation. It also leads and develops employees, manages staffing and inventory needs, and works to provide exceptional customer service. The position is with Renaissance Hotels, part of Marriott International. Marriott International describes itself as an equal opportunity employer committed to welcoming all, providing access to opportunity, and fostering an environment where associates’ backgrounds are valued and celebrated.

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 new applications, ideas, relationships, systems, or products, including artistic contributions.
Maintain food handling and sanitation standards; ensure employees keep work areas clean and sanitary.
Ensure employees have proper supplies, equipment, and uniforms.
Perform the duties of Culinary and related kitchen employees during high-demand periods.
Oversee the production and preparation of culinary items and check raw and cooked food quality against standards.
Coordinate service and event-meal timing with Restaurant and Banquet departments.
Communicate areas needing attention to staff and follow up to ensure completion.
Support new menus, concepts, and promotions for Restaurant outlets and Banquets; help determine food presentation and create decorative food displays.
Prepare and cook a variety of foods, including for special guests or functions.
Maintain employee productivity and ensure completion of assigned duties; coordinate cooks and other food-preparation workers.
Lead shifts while preparing food and fulfilling requests to required specifications.
Handle employee questions and concerns; coach, mentor, train, and support employees’ development.
Conduct employee performance appraisals, provide feedback, communicate performance expectations, and monitor progress.
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; manage daily operations to meet quality and customer expectations.
Improve service by helping individuals understand guest needs and providing guidance, feedback, and coaching.
Set a positive example for guest relations and empower employees to provide excellent customer service within guidelines.
Handle guest problems and complaints, seeking supervisor assistance when necessary.
Communicate 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; report department equipment malfunctions.
Attend and participate in pertinent meetings.
Encourage mutual trust, respect, and cooperation among team members.