Senior Sous Chef

Marriott•Tampa, FL

5d•$81,000 - $101,000

About The Position

Accountable for the success of daily kitchen operations, the Senior Sous Chef demonstrates culinary skills while performing kitchen tasks, leading staff, and managing food-related functions. The role works to improve guest and employee satisfaction while maintaining the operating budget, and supervises kitchen areas to ensure consistent, high-quality food. It guides and develops staff, including direct reports, and ensures sanitation and food standards are met. The position leads kitchen shifts, supervises food preparation, and assists the Executive Chef with kitchen operations. It oversees compliance with food and beverage policies, food handling and sanitation standards, purchasing, receiving, storage, quality, and presentation. The role also supports guest service, budget and team goals, employee training and development, payroll administration, scheduling, time and attendance tracking, staffing, performance feedback, and corrective action processes.

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 relevant experience.
Ability to lead, influence, encourage, and supervise team members.
Culinary ability to prepare and cook foods and meet required specifications.
Knowledge of food handling, sanitation, temperature control, and food storage standards.
Ability to manage kitchen operations, employee productivity, service standards, and budgets.
Ability to communicate effectively, analyze information, evaluate results, and solve problems.

Responsibilities

Lead and manage day-to-day kitchen operations and supervise kitchen employees, cooks, and food-preparation workers.
Lead shifts while personally preparing food and fulfilling requests to required specifications.
Support and develop staff through coaching, mentoring, training, feedback, recognition, and participation in performance and discipline processes.
Promote cooperation, trust, respect, open communication, employee feedback, and employee satisfaction.
Supervise kitchen shift operations and ensure compliance with food and beverage policies, standards, and procedures.
Ensure food handling, sanitation, temperature, and food storage standards are followed, including maintaining required employee certifications.
Assist the Executive Chef with kitchen operations.
Maintain purchasing, receiving, and food storage standards.
Prepare and cook a variety of foods, including for special guests or functions; check the quality of raw and cooked products.
Help determine food presentation and create decorative food displays; recognize quality in products, presentation, and flavor.
Provide exceptional customer service and promote guest satisfaction, retention, and continuous improvement.
Observe employee service behaviors and provide guidance, feedback, and coaching to improve service.
Achieve or exceed performance, budget, and team goals; organize work and manage operations in support of property financial objectives.
Train employees in safety procedures.
Identify staff development and educational needs and develop or deliver training programs or classes.
Manage payroll administration and use the Labor Management System to schedule according to business demands and track employee time and attendance.
Review staffing levels to meet guest-service, operational, and financial needs.
Bring issues to the department manager and Human Resources as necessary; participate in corrective action plans.
Communicate information to supervisors, coworkers, and subordinates by telephone, in writing, by email, or in person.
Analyze information, evaluate results, and select solutions to solve problems.
Attend and participate in pertinent meetings.