Sous Chef I

Marriott•Arlington, VA

6d•$35 - $45

About The Position

Accountable for the overall success of daily kitchen operations, the Sous Chef I demonstrates culinary skills by performing kitchen tasks while leading staff and managing food-related functions. The role works to improve guest and associate satisfaction while maintaining the operating budget, ensuring consistent, high-quality food and compliance with sanitation and food standards. It guides and develops staff, including direct reports, and assists the Executive Chef with kitchen operations. The position supports kitchen shift operations, food preparation and presentation, production planning, purchasing and storage standards, equipment maintenance, food quality checks, and compliance with applicable policies and regulations. It also leads associates, promotes effective teamwork and customer service, handles guest feedback and complaints, supports scheduling and time tracking, trains associates in safety procedures, and participates in relevant meetings. The Ritz-Carlton describes its service culture as being guided by its Gold Standards, including its Employee Promise, Credo, and Service Values. Marriott International states that it is an equal opportunity employer and values associates’ diverse backgrounds and experiences.

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 experience in culinary, food and beverage, or a related professional area.

Responsibilities

Assist in developing or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
Assist in determining food presentation and create decorative food displays.
Support supervision of kitchen shift operations and ensure compliance with Food & Beverage policies, standards, and procedures.
Inform purchasing, receiving, and food storage standards.
Ensure compliance with food handling and sanitation standards.
Perform kitchen manager and associate duties as necessary.
Estimate weekly daily production needs and communicate production needs to kitchen personnel each day.
Assist the Executive Chef with kitchen operations.
Recognize superior-quality products, presentations, and flavor.
Ensure compliance with local, state, and federal regulations, including OSHA, ASI, and Health Department requirements.
Follow proper food handling practices and temperature requirements.
Operate and maintain department equipment and report malfunctions.
Prepare and cook foods of all types, including for special guests or functions.
Check the quality of raw and cooked food products against standards.
Lead, influence, and encourage others; advocate sound financial and business decisions; demonstrate honesty and integrity; and lead by example.
Encourage mutual trust, respect, and cooperation among team members.
Model appropriate behaviors and ensure associates understand kitchen goals, expectations, and daily work parameters.
Establish and maintain open, collaborative relationships with associates and encourage collaboration within the team.
Administer property policies fairly and consistently.
Communicate performance expectations in accordance with job descriptions.
Recognize successful performance and produce desired results.
Lead shifts while personally preparing food items and fulfilling requests to required specifications.
Provide service above and beyond expectations to support customer satisfaction and retention.
Set a positive example in guest relations and empower associates to provide excellent customer service.
Work to improve service performance, obtain guest feedback about product quality and service, and handle guest problems and complaints.
Achieve or exceed performance, budget, and team goals.
Assist in developing specific goals and plans to prioritize, organize, and complete work.
Use the Labor Management System to schedule effectively for business demands and track associate time and attendance.
Train associates in safety procedures.
Provide information to supervisors, coworkers, and subordinates by telephone, in writing, by email, or in person.
Analyze information and evaluate results to choose solutions and solve problems.
Attend and participate in pertinent meetings, including Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department, and Intradepartment meetings.