Restaurant Sous Chef

Marriott•Grapevine, TX

9h•$67,000 - $85,000

About The Position

The Restaurant Sous Chef is accountable for the success of daily kitchen operations, personally performing culinary tasks while leading staff and managing food-related functions. The role works to improve guest and employee satisfaction while maintaining the operating budget, ensuring kitchen areas produce a consistent, high-quality product. It also guides and develops staff, including direct reports, and ensures sanitation and food standards are met. The Sous Chef manages kitchen shifts and food preparation, supports the Executive Chef, supervises kitchen employees, and helps deliver excellent customer service. The role contributes to culinary goals, employee development, food safety, and effective kitchen operations. Marriott International and Gaylord Hotels describe an inclusive workplace that values associates’ backgrounds and experiences and provides career opportunities within the hotel and brand portfolio.

Requirements

High school diploma or GED and 4 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 2 years of experience in culinary, food and beverage, or a related professional area.

Responsibilities

Manage kitchen shift operations and ensure compliance with Food & Beverage policies, standards, and procedures.
Estimate weekly daily-production needs and communicate production requirements to kitchen personnel each day.
Assist the Executive Chef with kitchen operations and preparation.
Prepare and cook foods of all types, including for special guests or functions.
Develop or create new applications, ideas, relationships, systems, or products, including artistic contributions.
Help determine food presentation and create decorative food displays.
Maintain purchasing, receiving, and food-storage standards.
Ensure compliance with food-handling, sanitation, laws, and regulations; follow proper handling and temperature requirements for food products.
Perform kitchen manager and employee duties as needed.
Recognize quality products, presentations, and flavors, and check raw and cooked food quality against standards.
Operate and maintain department equipment and report malfunctions.
Supervise and coordinate cooks and other food-preparation workers; lead shifts while preparing food and fulfilling requests to specifications.
Lead by example, encourage cooperation and trust, maintain employee productivity, clarify expectations, and foster collaborative relationships.
Administer property policies fairly and consistently; communicate performance expectations and recognize successful performance.
Provide service that supports customer satisfaction and retention; manage daily operations to meet quality and customer expectations.
Set a positive example in guest relations, empower employees to provide excellent service, obtain guest feedback, and handle guest problems and complaints.
Achieve performance, budget, and team goals; develop plans to organize and prioritize work.
Use the Labor Management System to schedule according to business demands and track employee time and attendance.
Train employees in safety procedures.
Identify employee development needs and coach, mentor, and guide employees to improve their knowledge and skills.
Communicate guest needs and provide guidance, feedback, and individual coaching to improve service.
Participate in employee performance appraisals and provide feedback as needed.
Bring issues to the attention of the department manager and Human Resources when necessary.
Provide information to supervisors, coworkers, and subordinates by telephone, in writing, by email, or in person.
Analyze information and evaluate results to select solutions and solve problems.
Attend and participate in pertinent meetings.