Seasonal Sous Chef (NE)

Marriott•Newport Beach, CA

2d•$29 - $34

About The Position

The Seasonal 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 associate satisfaction while maintaining the operating budget, supervises kitchen areas to ensure consistent, high-quality products, guides and develops staff, and ensures sanitation and food standards are met. The Sous Chef assists the Executive Chef with kitchen operations, supports kitchen shift supervision, prepares and cooks food, monitors product quality and presentation, and helps ensure compliance with food handling, sanitation, and regulatory standards. The role also leads shifts, supports team performance and customer service, helps schedule to business demand, and participates in 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

Assist in developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
Help determine food presentation and create decorative food displays.
Support supervision of kitchen shift operations and ensure compliance with Food & Beverage policies, standards, and procedures.
Inform purchasing, receiving, and food storage standards.
Ensure compliance with food handling and sanitation standards.
Perform kitchen manager and associate duties as necessary.
Estimate weekly daily-production needs and communicate production needs to kitchen personnel each day.
Assist the Executive Chef with kitchen operations.
Recognize superior quality products, presentations, and flavor.
Ensure compliance with local, state, and federal regulations, including OSHA, ASI, and Health Department requirements.
Follow proper handling procedures and maintain the correct temperatures for food products.
Operate and maintain department equipment and report malfunctions.
Prepare and cook foods of all types for regular service, special guests, or functions.
Check raw and cooked food products to ensure they meet standards.
Lead, influence, and encourage team members while modeling sound business decisions, honesty, and integrity.
Build mutual trust, respect, and cooperation among team members.
Demonstrate appropriate behaviors and ensure associates understand kitchen goals and daily work expectations.
Maintain open, collaborative relationships with associates and administer property policies fairly and consistently.
Communicate performance expectations and recognize successful performance.
Lead shifts while personally preparing food and fulfilling requests to specifications.
Provide service that exceeds customer expectations and supports satisfaction and retention.
Set a positive example for guest relations, empower associates to provide excellent service, and work to improve service performance.
Interact with guests to obtain feedback on product quality and service, and handle guest problems and complaints.
Achieve or exceed performance, budget, and team goals; assist in developing goals and work plans.
Use the Labor Management System to schedule effectively for business demands and track associate time and attendance.
Train associates in safety procedures.
Communicate 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, including Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department, and Intradepartment meetings.