Sous Chef

Marriott•Lahaina, HI

1d•$60,400 - $104,700

About The Position

The Sous Chef is accountable for the success of daily kitchen operations. The role demonstrates culinary expertise through hands-on food preparation while leading kitchen staff and managing food-related functions. It works to improve guest and employee satisfaction while maintaining the operating budget, ensures consistent high-quality food across kitchen areas, guides and develops staff, and upholds sanitation and food standards. The Sous Chef manages kitchen shifts, supports the Executive Chef with operations and preparation, supervises food preparation, and ensures compliance with food and beverage policies, applicable laws, food handling requirements, and sanitation standards. The role contributes to production planning, purchasing and storage standards, food presentation, equipment upkeep, and quality checks. The position also leads employee performance and development, supports exceptional customer service and guest relations, works toward performance and budget goals, schedules employees according to business demands, trains staff in safety procedures, and participates in 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 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 production needs to kitchen personnel.
Assist the Executive Chef with kitchen operations and preparation.
Prepare and cook food for regular service and special guests or functions.
Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions.
Assist in determining food presentation and create decorative food displays.
Maintain purchasing, receiving, and food storage standards.
Ensure compliance with food handling, sanitation, and applicable legal and regulatory standards.
Perform kitchen manager and employee duties as needed.
Recognize superior-quality products, presentations, and flavors; check raw and cooked food quality against standards.
Follow proper handling procedures and temperature requirements for food products.
Operate and maintain department equipment and report malfunctions.
Supervise and coordinate cooks and other workers engaged in food preparation.
Lead shifts by personally preparing food and fulfilling requests to required specifications.
Lead by example, encourage cooperation and trust, maintain employee productivity, and ensure employees understand expectations and policies.
Establish collaborative relationships with employees and communicate performance expectations; recognize successful performance.
Provide exceptional customer service, manage day-to-day operations to meet customer expectations, and 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 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 guide staff; participate in performance appraisals and provide feedback.
Bring relevant issues to the department manager and Human Resources as necessary.
Communicate information to supervisors, coworkers, and subordinates by telephone, in writing, email, or in person.
Analyze information and evaluate results to choose solutions and solve problems.
Attend and participate in pertinent meetings.