Sous Chef

Marriott•Boston, MA

21d•$73,000 - $93,000

About The Position

Accountable for the success of daily kitchen operations, the Sous Chef demonstrates culinary skills while personally performing kitchen tasks, leading staff, and managing food-related functions. The role supports guest and employee satisfaction while maintaining the operating budget and ensuring a consistent, high-quality product across kitchen areas. It includes guiding and developing staff, including direct reports, and ensuring sanitation and food standards are met. The Sous Chef assists the Executive Chef with kitchen operations and preparation, supervises kitchen staff, and helps ensure compliance with food and beverage policies, standards, procedures, applicable laws, and regulations. The role also supports customer service, goal achievement, employee development, and effective kitchen operations.

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 relevant experience.
Experience supervising and coordinating cooks and other food-preparation workers.
Knowledge of food handling, sanitation, food-storage, and temperature standards.
Ability to prepare and cook foods and meet required specifications.
Ability to lead, communicate, coach, and develop employees.
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 daily-production needs and communicate production requirements to kitchen personnel each day.
Assist the Executive Chef with kitchen operations and food preparation.
Prepare and cook foods of all types, including for special guests or functions.
Develop, design, or create new applications, ideas, relationships, 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 and sanitation standards, applicable laws, and regulations.
Perform kitchen manager and employee duties as needed.
Recognize quality products, presentations, and flavors; check raw and cooked food for compliance with standards.
Follow proper food handling practices and temperature requirements.
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.
Model effective leadership, communication, integrity, sound business decisions, and cooperative behavior.
Maintain employee productivity, clarify expectations and parameters, administer property policies fairly, and communicate performance expectations.
Build collaborative relationships with employees and recognize successful performance.
Provide service that supports customer satisfaction and retention; manage daily operations to meet quality and customer expectations.
Set a positive example in guest relations, empower employees to provide excellent service, seek guest feedback, and handle guest problems and complaints.
Achieve or exceed 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, or otherwise help others improve their knowledge or skills.
Communicate and assist individuals in understanding guest needs, providing guidance, feedback, and coaching when needed.
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, co-workers, and subordinates by telephone, in writing, by email, or in person.
Analyze information and evaluate results to choose solutions and solve problems.
Attend and participate in pertinent meetings.