Executive Sous Chef

Marriott•San Francisco, CA

5d•$110,000 - $140,000

About The Position

The Executive Sous Chef exhibits culinary talents by personally performing tasks while assisting in leading staff and managing food-related functions. The role works to improve guest and employee satisfaction while maximizing financial performance, and assists in supervising kitchen areas to ensure consistent, high-quality products. The Executive Sous Chef guides and develops staff, including direct reports, and ensures sanitation and food standards are achieved. Responsibilities cover food preparation areas such as banquets, room service, restaurants, bars and lounges, and employee cafeterias, as well as support areas such as dish rooms and purchasing, as applicable. The position provides direction for day-to-day kitchen operations; supervises and coordinates cooks and food-preparation workers; contributes to culinary goals, budgeting, purchasing controls, food quality, menu development, and safety and sanitation compliance; and supports exceptional guest service. It also coaches and trains employees, administers performance and disciplinary processes for areas of responsibility, and communicates with executive teams, managers, colleagues, and subordinates. The position is with St. Regis Hotels & Resorts, part of Marriott International.

Requirements

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

Responsibilities

Direct day-to-day kitchen operations and provide guidance, performance standards, and supervision for staff.
Coordinate cooks and other workers engaged in food preparation, and demonstrate cooking techniques and equipment to staff.
Review staffing levels to meet guest-service, operational, and financial objectives.
Build collaborative relationships, solicit employee feedback, address concerns, and administer property policies fairly and consistently.
Develop and implement purchasing and receiving guidelines and control procedures; establish performance, budget, and team goals.
Manage controllable departmental expenses, including food costs, supplies, uniforms, and equipment, and participate in budgeting.
Communicate and monitor safety procedures and implement the brand's safety standards.
Provide direction for menu development and prepare and cook foods for regular service, special guests, or functions.
Monitor raw and cooked food quality, food presentation, product standards, food handling, temperatures, sanitation, purchasing, receiving, and storage.
Ensure employees maintain required food-handling and sanitation certifications.
Support service behaviors that improve guest satisfaction and retention; coach employees on guest needs and service expectations.
Manage daily operations to meet customer expectations, interact with guests for feedback, and respond to guest problems and complaints.
Review guest comment cards, satisfaction results, and other data to identify improvement opportunities.
Identify employee development needs and coach, mentor, and train kitchen associates in cooking and plate presentation.
Administer performance appraisals for direct-report managers and coordinate food-knowledge and menu-composition training with the Banquet Chef and Catering department.
Observe employee service behaviors and provide feedback; manage progressive discipline and ensure procedures and documentation follow applicable SOPs and LSOPs.
Communicate information to executive teams, managers, supervisors, coworkers, and subordinates by telephone, in writing, by email, or in person.
Analyze information and evaluate results to select solutions and solve problems.