Senior Sous Chef

Marriott • Dallas, TX

14h • $70,000 - $87,000 • 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.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Understanding employee positions well enough to perform duties in employees' absence.
• Ensures employees maintain required food handling and sanitation certifications.
• Trains employees in safety procedures.

Nice To Haves

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Recognizes superior quality products, presentations and flavor.
• Follows proper handling and right temperature of all food products.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assists individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Observes service behaviors of employees and provides feedback to individuals.
• Strives to improve service performance.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Sets a positive example for guest relations.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• 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.
• 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.
• Analyzes information and evaluates results to choose the best solution and solve problems.

Responsibilities

• Supervises and manages employees. Managing all day-to-day operations.
• Ensures compliance with all Food & Beverage policies, standards and procedures.
• Ensures compliance with food handling and sanitation standards.
• Assists Executive Chef with all kitchen operations.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.
• Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.
• 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.
• 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.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree