Sous Chef II

Marriott•Dallas, TX

1d•$28 - $35

About The Position

The Sous Chef II is accountable for the success of daily kitchen operations, leading staff and managing food-related functions while personally performing culinary tasks. The role supports guest and associate satisfaction, maintains the operating budget, oversees kitchen areas to ensure consistent, high-quality food, guides and develops staff, and ensures sanitation and food standards are met. The position supports the Executive Chef and kitchen operations by supervising shifts, preparing and cooking food, checking product quality, estimating and communicating production needs, and maintaining equipment. It also leads and develops associates, supports excellent guest service, helps achieve operational and budget goals, schedules staffing based on business needs, trains associates in safety procedures, and participates in relevant meetings. The role is part of The Ritz-Carlton and Marriott International, whose stated culture emphasizes luxury service, inclusion, opportunity, creativity, thoughtfulness, compassion, and delivery of The Ritz-Carlton Gold Standards.

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.
Ability to lead and develop staff and manage daily kitchen operations.
Knowledge of food handling, sanitation, food quality, and temperature standards.
Ability to prepare and cook foods of all types and maintain food presentation standards.
Interpersonal, communication, leadership, and problem-solving skills.
Ability to use a Labor Management System for scheduling and tracking associate time and attendance.

Responsibilities

Assist in developing, designing, 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 and applicable local, state, and federal regulations.
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 product quality, presentation, and flavor.
Follow proper handling procedures and temperature requirements for food products.
Operate and maintain department equipment and report malfunctions.
Prepare and cook foods of all types for regular service, special guests, or functions.
Check the quality of raw and cooked food products against standards.
Lead, influence, and encourage others; promote sound financial and business decisions, honesty, integrity, and leading by example.
Build mutual trust, respect, and cooperation among team members, and establish open, collaborative relationships with associates.
Ensure associates understand kitchen goals and daily work expectations and administer property policies fairly and consistently.
Communicate performance expectations in accordance with job descriptions and recognize successful performance.
Lead shifts while personally preparing food and fulfilling requests to specifications.
Provide service that exceeds expectations for customer satisfaction and retention, model positive guest relations, and empower associates to provide excellent service.
Seek to improve service performance, obtain guest feedback on product quality and service, and handle guest problems and complaints.
Achieve or exceed performance, budget, and team goals; assist in developing goals and plans to prioritize and accomplish work.
Use the Labor Management System to schedule according to 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 select solutions and solve problems.
Attend and participate in relevant meetings, including Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department, and Intradepartment meetings.