Senior Sous Chef

Marriott•Lahaina, HI

1d•$81,000 - $107,000•Onsite

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.
OR 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.
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.
Maintains purchasing, receiving and food storage standards.
Checks the quality of raw and cooked food products to ensure that standards are met.

Nice To Haves

Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
Assists in determining how food should be presented and creates decorative food displays.
Trains employees in safety procedures.
Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
Brings issues to the attention of the department manager and Human Resources as necessary.
Analyzes information and evaluates results to choose the best solution and solve problems.

Responsibilities

Supervises and manages employees. Managing all day-to-day operations.
Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Assists Executive Chef with all kitchen operations.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Manages payroll administration.
Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
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, providing feedback as needed.
Participates in the development and implementation of corrective action plans.
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Attends and participates in all pertinent meetings.