Sous Chef

Marriott•Charlotte, NC

11d•$55,200 - $64,000

About The Position

The Sous Chef is accountable for the success of daily kitchen operations. This role demonstrates culinary expertise by personally performing kitchen tasks while leading staff and managing food-related functions. The Sous Chef works to improve guest and employee satisfaction while maintaining the operating budget, oversees kitchen areas to ensure consistent, high-quality products, guides and develops staff, and ensures sanitation and food standards are met. The position manages kitchen shifts, helps the Executive Chef with kitchen operations and preparation, prepares and cooks food, and oversees production planning, food presentation, purchasing, receiving, storage, equipment, food quality, and compliance with applicable standards and laws. It also supervises kitchen employees, supports customer service and guest feedback, works toward performance, budget, and team goals, schedules staff according to business demands, trains employees in safety procedures, and contributes to employee development and performance appraisals.

Requirements

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

Manage kitchen shift operations and ensure compliance with Food & Beverage policies, standards, and procedures.
Estimate weekly production needs and communicate daily production 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 applications, ideas, systems, or products, including artistic contributions.
Help determine food presentation and create decorative food displays.
Maintain purchasing, receiving, and food storage standards.
Ensure compliance with food-handling, sanitation, and applicable legal standards and regulations.
Perform kitchen manager and employee duties as necessary.
Assess product quality, presentation, flavor, and the handling and temperature of food.
Operate and maintain department equipment and report malfunctions.
Supervise and coordinate cooks and other food preparation workers.
Lead shifts while personally preparing food to required specifications.
Lead by example, encourage cooperation and trust, and maintain employee productivity and understanding of expectations.
Administer property policies fairly and consistently and communicate performance expectations.
Recognize successful performance and support desired results.
Provide exceptional customer service, manage daily operations to meet customer expectations, and set a positive example for guest relations.
Empower employees to provide excellent customer service, obtain guest feedback, and handle guest problems and complaints.
Achieve performance, budget, and team goals; develop plans to prioritize and complete work.
Use the Labor Management System to schedule employees according to business demands and track time and attendance.
Train employees in safety procedures.
Identify employee development needs and coach, mentor, and guide others.
Support service improvement by communicating guest needs and providing guidance, feedback, and individual coaching.
Participate in employee performance appraisals and provide feedback as needed.
Bring issues to the attention of the department manager and Human Resources as necessary.
Provide information to supervisors, coworkers, and subordinates by telephone, in writing, by email, or in person.
Analyze information and results to select solutions and solve problems.
Attend and participate in pertinent meetings.