Sous Chef Jack Dusty

Marriott•Sarasota, FL

14d•$65,851 - $84,000

About The Position

The Sous Chef is accountable for the success of daily kitchen operations. The role combines hands-on culinary work with leading kitchen staff and managing food-related functions, while supporting guest and employee satisfaction and maintaining the operating budget. The Sous Chef supervises kitchen areas to ensure consistently high-quality products, guides and develops staff, and ensures sanitation and food standards are met. The position assists the Executive Chef with kitchen operations and preparation; manages kitchen shifts; oversees food preparation, presentation, purchasing, receiving, and storage; and ensures compliance with food-handling, sanitation, safety, legal, and company standards. It also leads and develops employees, supports customer service and guest relations, handles guest concerns, and works toward performance, budget, and team goals.

Requirements

High school diploma or GED and 4 years of experience in culinary, food and beverage, or a related professional area; or 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 a related professional area.

Responsibilities

Manage kitchen shift operations and ensure compliance with Food & Beverage policies, standards, and procedures.
Estimate weekly production needs and communicate daily needs to kitchen personnel.
Assist the Executive Chef with kitchen operations and preparation.
Prepare and cook foods of all types, including for special guests or functions.
Develop or create new culinary applications, ideas, systems, or products, including artistic contributions.
Assist in determining food presentation and create decorative food displays.
Maintain purchasing, receiving, and food-storage standards.
Ensure compliance with food-handling and sanitation standards, applicable laws, and regulations.
Perform kitchen manager and employee duties as necessary.
Recognize quality products, presentations, and flavors; check raw and cooked food quality against standards.
Follow proper handling procedures and maintain correct food temperatures.
Operate and maintain department equipment and report malfunctions.
Supervise and coordinate cooks and other food-preparation workers.
Lead shifts while personally preparing food and fulfilling requests to required specifications.
Lead by example, encourage cooperation and trust, maintain employee productivity, and ensure employees understand expectations and policies.
Maintain collaborative relationships with employees and administer property policies fairly and consistently.
Communicate performance expectations, recognize successful performance, and support desired results.
Provide service that supports customer satisfaction and retention; manage daily operations to meet customer expectations.
Set a positive example for guest relations, empower employees to provide excellent service, obtain guest feedback, and handle guest problems and complaints.
Achieve performance, budget, and team goals; develop plans to prioritize, organize, and complete work.
Use the Labor Management System to schedule according to business demands and track employee time and attendance.
Train employees in safety procedures.
Identify employee development needs and coach, mentor, and support staff in improving their knowledge and skills.
Communicate guest needs and provide guidance, feedback, and individual coaching to improve service.
Participate in employee performance appraisals and provide feedback as needed.
Bring issues to the attention of the department manager and Human Resources when necessary.
Provide information to supervisors, coworkers, and subordinates by telephone, in writing, email, or in person.
Analyze information and evaluate results to select solutions and solve problems.
Attend and participate in pertinent meetings.