Sous Chef

Marriott•Georgetown, TX

21d•$55,200 - $64,000

About The Position

The Sous Chef is accountable for the success of daily kitchen operations. The role demonstrates culinary skills through hands-on work while leading staff and managing food-related functions. It works to improve guest and employee satisfaction while maintaining the operating budget and 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 role manages kitchen shift operations, supports the Executive Chef, prepares and cooks food, oversees food presentation and displays, and ensures purchasing, receiving, storage, food handling, sanitation, equipment, and applicable legal standards are followed. It supervises kitchen employees, maintains productivity and expectations, and helps foster a collaborative, accountable team. The Sous Chef also supports customer satisfaction by maintaining service quality, interacting with guests for feedback, and handling complaints. The role contributes to performance, budget, and team goals; schedules employees according to business demands; trains staff in safety procedures; coaches and provides feedback; participates in performance appraisals; communicates with department leadership and Human Resources; and attends relevant meetings.

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.

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 culinary applications, ideas, systems, or products.
Help determine 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.
Check the quality of raw and cooked food products and ensure proper 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 and fulfilling requests to required specifications.
Promote effective communication, sound business decisions, trust, respect, cooperation, and role-model behavior among team members.
Maintain employee productivity and ensure employees understand expectations and parameters.
Establish collaborative relationships with employees and administer property policies fairly and consistently.
Communicate performance expectations and recognize successful performance.
Maintain day-to-day service quality and customer satisfaction; 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 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 provide guidance and feedback to improve skills and service.
Participate in employee performance appraisals and bring issues to the department manager and Human Resources as needed.
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.