Sous Chef

Marriott•Fort Lauderdale, FL

25d•$67,000 - $84,000

About The Position

The Sous Chef is accountable for the success of daily kitchen operations. The role demonstrates culinary ability through hands-on food preparation while leading staff and managing food-related functions. It works to improve guest and employee satisfaction while maintaining the operating budget, ensuring consistent, high-quality food, developing staff, and meeting sanitation and food standards. The Sous Chef oversees kitchen shifts, food preparation, quality, food storage and handling, equipment, and compliance with applicable policies, standards, and regulations. The role also leads and develops kitchen employees, supports customer satisfaction and service recovery, 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 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 needs to kitchen personnel.
Assist the Executive Chef with kitchen operations and preparation.
Prepare and cook foods of all types for regular service, special guests, or functions.
Develop 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, sanitation, safety, applicable laws, and regulations.
Perform kitchen manager and employee duties as necessary.
Assess the quality of raw and cooked food products, presentations, and flavor.
Handle food products at proper temperatures.
Operate and maintain department equipment and report malfunctions.
Supervise and coordinate cooks and other workers engaged in food preparation.
Lead shifts while personally preparing food and fulfilling requests to required specifications.
Promote sound financial and business decisions, lead by example, and foster trust, respect, cooperation, and appropriate workplace behaviors.
Maintain employee productivity, clarify expectations, and communicate performance expectations.
Build collaborative relationships with employees and administer property policies fairly and consistently.
Recognize successful performance and desired results.
Deliver service that supports customer satisfaction and retention, and ensure daily operations meet customer quality and service expectations.
Set a positive example in 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 and accomplish 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 help others improve their knowledge or skills.
Improve service 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 evaluate results to select solutions and solve problems.
Attend and participate in pertinent meetings.