Assistant Sous Chef - Restaurants

Marriott•Orlando, FL

6h•$27 - $33

About The Position

The Assistant Sous Chef is a management position focused on accomplishing daily kitchen objectives. The role leads staff while personally assisting with food production, purchasing, and kitchen sanitation. It contributes to guest and employee satisfaction while maintaining the operating budget. The position oversees culinary standards and production, coordinates kitchen activities with restaurant and banquet teams, supports menus and promotions, and helps maintain food quality, presentation, sanitation, and service standards. It also supervises and develops the culinary team, manages staffing and inventory, and supports exceptional customer service and day-to-day kitchen operations.

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 relevant experience.
Ability to lead, influence, and encourage others using interpersonal and communication skills.
Ability to support sound financial and business decision-making and demonstrate honesty and integrity.

Responsibilities

Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions.
Maintain food handling and sanitation standards, and ensure employees keep work areas clean and sanitary.
Ensure employees have appropriate 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; prepare and cook foods for regular service and special guests or functions.
Coordinate cooks and food-preparation workers, and coordinate service and event timing with Restaurant and Banquet departments.
Communicate areas needing attention to staff and follow up on completion.
Support new menus, concepts, and promotions for restaurant outlets and banquets.
Help determine food presentation and create decorative food displays.
Check the quality of raw and cooked food products against standards.
Maintain employee productivity and ensure assigned duties are completed.
Lead shifts while preparing food and fulfilling requests to required specifications.
Handle employee questions and concerns; identify development needs and provide coaching, mentoring, and training.
Conduct performance appraisals, provide feedback, communicate role expectations, monitor progress, and participate in employee recognition.
Follow goals and plans to prioritize and organize work; monitor staffing levels to meet guest-service, operational, and financial objectives.
Order appropriate supplies and manage food and supply inventories within budget.
Participate in department meetings and communicate departmental goals consistently.
Deliver service intended to exceed customer satisfaction and retention, and manage daily operations to meet quality standards and customer expectations.
Improve service through communication, guidance, feedback, and individual coaching; set a positive example for guest relations and empower employees to provide excellent service within guidelines.
Handle guest problems and complaints, seeking supervisor assistance when necessary.
Provide information to supervisors, coworkers, and subordinates by telephone, in writing, email, or in person.
Serve as a role model, analyze information and evaluate results to solve problems, comply with loss-prevention policies, and report equipment malfunctions.
Attend and participate in pertinent meetings, and encourage trust, respect, and cooperation among team members.