Senior Sous Chef Pastry

Marriott International • Naples, FL

94d

About The Position

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

Requirements

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Responsibilities

• Utilizes interpersonal and communication skills to lead, influence, and encourage others.
• Supervises and manages employees.
• Manages all day-to-day operations.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees.
• Solicits employee feedback and reviews employee satisfaction results.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees.
• Celebrates successes by publicly recognizing the contributions of team members.
• Leads shifts while personally preparing food items.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Assists Executive Chef with all kitchen operations.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types.
• Checks the quality of raw and cooked food products.
• Assists in determining how food should be presented and creates decorative food displays.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assists individuals to understand guest needs.
• Observes service behaviors of employees and provides feedback.
• Strives to improve service performance.
• Empowers employees to provide excellent customer service.
• Achieves and exceeds goals including performance goals, budget goals, team goals.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others.
• Manages payroll administration.
• Utilizes the Labor Management System to effectively schedule to business demands.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Participates in employee progress discipline procedures.
• Participates in the employee performance appraisal process.

What This Job Offers

• Job Type: Full-time
• Industry: Accommodation
• Education Level: High school or GED