Assistant Sous Chef - Banquet Kitchen Job at Marriott Bonvoy (San Antonio)

Job Description

Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.

Job Responsibility

Management position that focuses on successfully accomplishing the daily objectives in the kitchen
Leads staff while personally assisting in all areas of the kitchen, including food production
purchasing and kitchen sanitation
Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
Maintains food handling and sanitation standards
Ensures all employees have proper supplies, equipment and uniforms
Performs all duties of Culinary and related kitchen area employees in high demand times
Oversees production and preparation of culinary items
Ensures employees keep their work areas clean and sanitary
Works with Restaurant and Banquet departments to coordinate service and timing of events and meals
Communicates areas in need of attention to staff and follows up to ensure follow through
Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets
Assists in determining how food should be presented and creates decorative food displays
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Checks the quality of raw and cooked food products to ensure that standards are met
Ensures and maintains the productivity level of employees
Ensures completion of assigned duties
Coordinates activities of cooks and workers engaged in food preparation
Utilizes interpersonal and communication skills to lead, influence, and encourage others
advocates sound financial/business decision making
demonstrates honesty/integrity
leads by example
Leads shifts while personally preparing food items and executing requests based on required specifications
Handles employee questions and concerns
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
Conducts employee performance appraisal process, giving feedback as needed
Communicates performance expectations in accordance with job descriptions for each position
Participates in an on-going employee recognition program
Monitors employee's progress towards meeting performance expectations
Conducts training when appropriate
Follows specific goals and plans to prioritize, organize, and accomplish your work
Monitors staffing levels to ensure that guest service, operational needs and financial objectives are met
Places orders for appropriate supplies and manages food and supply inventories according to budget
Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results
Provides services that are above and beyond for customer satisfaction and retention
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Sets a positive example for guest relations
Strives to improve service performance
Handles guest problems and complaints seeking assistance from supervisor as necessary
Empowers employees to provide excellent customer service within guidelines
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Serves as a role model to demonstrate appropriate behaviors
Analyzes information and evaluating results to choose the best solution and solve problems
Complies with loss prevention policies and procedures
Reports malfunctions in department equipment
Attends and participates in all pertinent meetings
Encourages and builds mutual trust, respect, and cooperation among team members.

Requirements

High school diploma or GED
5 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
3 years experience in the culinary, food and beverage, or related professional area.

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Assistant Sous Chef - Banquet Kitchen

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