Executive Sous Chef (NE)

Marriott • Monterey, CA

8d • $48 - $62 • Onsite

About The Position

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to verify a consistent, high quality product is produced. Must ensure sanitation and food standards are achieved. Monitors all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

Requirements

• High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.

Responsibilities

• 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.
• 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.
• Serves as a role model to demonstrate appropriate behaviors.
• Administers property policies fairly and consistently.
• Reviews staffing levels so that guest service, operational needs and financial objectives are met.
• Maintains open, collaborative relationships with employees.
• 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.
• Demonstrates new cooking techniques and equipment to staff.
• Maintains guidelines and control procedures for purchasing and receiving areas.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Knows and implements the brand's safety standards.
• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Follows proper handling and right temperature of all food products.
• Verifies employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Supervises day-to-day operations, verifying quality standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
• Treats associates fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: Associate degree