Sous Chef - Banquet

Marriott•Orlando, FL

2d•$67,000 - $84,000

About The Position

The Sous Chef is accountable for the success of daily kitchen operations, demonstrating culinary skills through hands-on work while leading staff and managing food-related functions. The role works to improve guest and employee satisfaction while maintaining the operating budget, ensuring kitchen areas consistently produce high-quality food. The Sous Chef guides and develops staff, including direct reports, and ensures sanitation and food standards are met. The position supports the Executive Chef in kitchen operations and preparation, oversees kitchen shifts, food production, presentation, purchasing, receiving, storage, equipment, and food safety. It also leads and develops kitchen employees, supports customer satisfaction and service recovery, and contributes to performance, budget, and team goals. Candidates need either a high school diploma or GED and four years of relevant experience, or a two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major and two years of relevant experience. Relevant experience may be in culinary, food and beverage, or a related professional area.

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 prepare and cook foods and lead kitchen shift operations.
Knowledge of food handling, sanitation, food temperatures, and applicable standards and regulations.
Ability to supervise, coordinate, guide, and develop kitchen employees.
Interpersonal and communication skills to lead, influence, encourage, and collaborate with others.
Ability to manage guest feedback, service quality, and customer complaints.
Ability to use a Labor Management System for scheduling and tracking employee time and attendance.
Ability to analyze information, evaluate results, and solve problems.

Responsibilities

Manage kitchen shift operations and ensure compliance with Food & Beverage policies, standards, and procedures.
Estimate weekly production needs and communicate daily production requirements to kitchen personnel.
Assist the Executive Chef with kitchen operations and preparation.
Prepare and cook a range of foods, including items for special guests or functions.
Develop or create new 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, sanitation, applicable laws, and regulations.
Perform kitchen manager and employee duties as necessary.
Assess product quality, presentation, flavor, and the quality of raw and cooked food against standards.
Ensure proper food handling and temperatures.
Operate and maintain department equipment and report malfunctions.
Supervise and coordinate cooks and other food-preparation workers.
Lead shifts while personally preparing food according to required specifications and requests.
Promote sound business decisions, integrity, and positive role modeling; encourage trust, respect, and cooperation among team members.
Maintain employee productivity, communicate expectations, and foster collaborative working relationships.
Administer property policies fairly and consistently and communicate performance expectations.
Recognize employee success 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, gather guest feedback, and handle guest problems and complaints.
Achieve performance, budget, and team goals; develop plans to organize and prioritize 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 assist others in improving their knowledge and skills.
Communicate and assist individuals in understanding guest needs, providing guidance, feedback, and coaching as needed.
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, by email, or in person.
Analyze information and evaluate results to select solutions and solve problems.
Attend and participate in relevant meetings.