BOULUD SUD SOUS CHEF

MDM Group Marriotts•Miami, FL

12d•Onsite

About The Position

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

Requirements

High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).
Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.
Mathematics - Using mathematics to solve problems.
Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
Writing - Communicating effectively in writing as appropriate for the needs of the audience.
Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.
Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment.
Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives.
Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment.
Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization.
Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.
Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs.
High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.
Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently.
Problem Solving/Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.

Responsibilities

Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Sets a positive example for guest relations.
Ensures associates understand expectations and parameters.
Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
Maintains purchasing, receiving and food storage standards.
Ensures compliance with food handling and sanitation standards.
Performs all duties of kitchen managers and associates as necessary.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Ensures hotel policies are administered fairly and consistently.
Assists Executive Chef with all kitchen operations.
Recognizes superior quality products, presentations and flavor.
Empowers associates to provide excellent customer service.
Strives to improve service performance.
Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations.
Follows proper handling and right temperature of all food products.
Communicates performance expectations in accordance with job descriptions for each position.
Participates in the associate performance appraisal process, providing feedback as needed.
Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns.
Brings issues to the attention of the department manager and Human Resources as necessary.
Recognizes success performance and produces desired results.
Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance.
Trains associates in safety procedures.
Operates and maintains all department equipment and reports malfunctions.
Interacts with guests to obtain feedback on product quality and service levels.
Handles guest problems and complaints.
Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartment).
Leads shifts while personally preparing food items and executing requests based on required specifications.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Checks the quality of raw and cooked food products to ensure that standards are met.
Assists in determining how food should be presented and creates decorative food displays.