Senior Sous Chef

Marriott•Bal Harbour Village, FL

4d•$81,000 - $101,000

About The Position

The Senior 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 supports guest and employee satisfaction, operating-budget goals, consistent high-quality food, and compliance with sanitation and food standards. It includes guiding and developing staff, supervising kitchen areas and shifts, and assisting the Executive Chef with kitchen operations. The position leads and coordinates cooks and other food-preparation workers, prepares and cooks food, checks product quality, supports food presentation, and maintains purchasing, receiving, and storage standards. It also oversees customer service, employee development and scheduling, payroll administration, and performance-related processes. The listed education and experience pathways are a high school diploma or GED plus four years of relevant experience, or a two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major plus two years of relevant experience.

Requirements

High school diploma or GED and four years of experience in culinary, food and beverage, or a related professional area; alternatively, a two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major and two years of relevant experience.
Ability to lead, influence, and encourage others using interpersonal and communication skills.
Knowledge of kitchen operations, food preparation, food quality, presentation, food handling, and sanitation standards.
Ability to supervise and coordinate kitchen employees and manage day-to-day operations.
Ability to manage budgets and achieve performance, team, and operational goals.
Ability to coach, train, and develop employees.
Ability to manage payroll and use a Labor Management System for scheduling and time-and-attendance tracking.
Ability to analyze information, evaluate results, and solve problems.

Responsibilities

Lead daily kitchen operations and kitchen shifts, personally preparing food and fulfilling requests to required specifications.
Supervise, manage, and coordinate cooks and other food-preparation staff; maintain employee productivity and ensure staff understand expectations.
Build trust and cooperation, model appropriate conduct, solicit employee feedback, recognize team contributions, and address employee concerns.
Supervise kitchen operations and ensure compliance with Food & Beverage policies, standards, procedures, food-handling rules, and sanitation requirements.
Maintain proper food handling and temperatures, required employee certifications, and purchasing, receiving, and food-storage standards.
Prepare and cook foods; check raw and cooked products for quality; help determine food presentation and create decorative displays.
Assist the Executive Chef with kitchen operations and develop or create new ideas, systems, relationships, applications, or products.
Deliver and improve guest service, monitor employee service behaviors, provide coaching and feedback, and promote guest satisfaction and retention.
Achieve performance, budget, and team goals; organize work priorities and manage operations in support of property financial objectives.
Train employees in safety procedures and coach, mentor, and develop others through instruction or training programs.
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; participate in discipline, performance appraisals, and corrective-action plans.
Bring issues to the department manager and Human Resources as needed.
Communicate 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.