Senior Sous Chef Job at Marriott Bonvoy (Hollywood)

Job Description

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 employee 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.

Job Responsibility

Utilizes interpersonal and communication skills to lead, influence, and encourage others
advocates sound financial/business decision making
demonstrates honesty/integrity
leads by example
Supervises and manages employees
Managing all day-to-day operations
Understanding employee positions well enough to perform duties in employees' absence
Encourages and builds mutual trust, respect, and cooperation among team members
Serves as a role model to demonstrate appropriate behaviors
Ensures and maintains the productivity level of employees
Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns
Ensures employees understand expectations and parameters
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
Celebrates successes by publicly recognizing the contributions of team members
Leads shifts while personally preparing food items and executing requests based on required specifications
Supervises and coordinates activities of cooks and workers engaged in food preparation
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
Recognizes superior quality products, presentations and flavor
Ensures compliance with food handling and sanitation standards
Follows proper handling and right temperature of all food products
Ensures employees maintain required food handling and sanitation certifications
Assists Executive Chef with all kitchen operations
Maintains purchasing, receiving and food storage standards
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
Assists in determining how food should be presented and creates decorative food displays
Provides services that are above and beyond for customer satisfaction and retention
Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis
Improves service by communicating and assists individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Observes service behaviors of employees and provides feedback to individuals
Strives to improve service performance
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
Empowers employees to provide excellent customer service
Sets a positive example for guest relations
Achieves and exceeds goals including performance goals, budget goals, team goals, etc
Develops specific goals and plans to prioritize, organize, and accomplish your work
Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals
Trains employees in safety procedures
Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills
Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others
Manages payroll administration
Brings issues to the attention of the department manager and Human Resources as necessary
Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
Participates in employee progress discipline procedures
Participates in the employee performance appraisal process, providing feedback as needed
Participates in the development and implementation of corrective action plans
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Analyzes information and evaluates results to choose the best solution and solve problems
Attends and participates in all pertinent meetings

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

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