SOUS CHEF

MDM Group Marriotts•Miami, FL

18d•$60,000 - $65,000•Onsite

About The Position

The Sous Chef supports the Executive Chef in the daily operation of the hotel’s kitchens. The role supervises culinary shifts, personally prepares food, and directs associates to deliver consistent quality, presentation, sanitation, and guest service. The Sous Chef plans production, coordinates staffing and work assignments, reinforces purchasing, receiving, and storage standards, and supports labor productivity and operating budget goals. The role also coaches associates and assigned direct reports and communicates operational concerns to the Executive Chef.

Responsibilities

Supervise assigned kitchen shifts and assist the Executive Chef with daily kitchen operations in accordance with Food & Beverage policies, standards, and procedures.
Lead shifts while personally preparing, cooking, plating, and presenting food according to required specifications.
Assign and coordinate the work of cooks and other food-preparation associates, communicating production priorities and service expectations.
Estimate daily production needs, plan preparation quantities, and ensure consistent food quality, portions, temperature, and presentation.
Maintain purchasing, receiving, food storage, sanitation, and food handling standards in accordance with company policies and applicable safety requirements.
Monitor kitchen cleanliness, equipment operation, and food safety practices; report maintenance needs and correct deficiencies.
Train, coach, and develop culinary associates, provide performance feedback, and support performance appraisals.
Support associate scheduling, timekeeping, staffing, and labor productivity according to business demands and operating budget goals.
Interact with guests to obtain feedback on food quality and service, address concerns, and ensure guest satisfaction.
Coordinate culinary operations and service requirements with the Executive Chef, Banquets, Catering, Stewarding, and other departments.
Participate in daily stand-ups, banquet event order meetings, forecast discussions, and departmental meetings as assigned.
Maintain effective communication between shifts, promote teamwork, and ensure associates understand service expectations and operational priorities.
Follow company policies, safety and security procedures, and professional standards while protecting company assets and confidential information.
Perform other duties reasonably related to the position as assigned based on operational and business needs.