Executive Sous Chef

Job Description

As the Executive Sous Chef , you'll be a pivotal leader in our culinary team, accountable for the daily success of all kitchen operations. You'll blend your exceptional culinary talents with strong leadership to guide staff, manage all food-related functions, and consistently elevate both guest and employee satisfaction. This role requires a commitment to maintaining operating budgets, ensuring a consistent, high-quality product across all kitchen areas, and driving the development of our talented culinary team while upholding the highest sanitation and food standards. Key Responsibilities Ensuring Culinary Standards & Operational Excellence: Manage kitchen shift operations, ensuring strict compliance with all Food & Beverage policies, standards, and procedures. Estimate daily production needs on a weekly basis and effectively communicate these requirements to kitchen personnel daily. Assist the Executive Chef comprehensively with all kitchen operations and preparation tasks. Prepare and cook a diverse range of foods, both for regular service and special guests or functions, personally executing tasks. Develop, design, or create new applications, ideas, systems, or products, including unique artistic contributions to our culinary offerings. Assist in determining optimal food presentation and create visually appealing decorative food displays. Maintain rigorous standards for purchasing, receiving, and food storage. Ensure strict compliance with all food handling and sanitation standards, consistently monitoring and upholding these. Perform all duties of kitchen managers and employees as necessary to support seamless operations. Recognize and ensure superior quality in products, presentations, and flavors. Ensure full compliance with all applicable laws and regulations related to food service. Follow proper handling procedures and maintain the right temperatures for all food products. Operate and maintain all department equipment efficiently, promptly reporting any malfunctions. Rigorously check the quality of all raw and cooked food products to ensure standards are met before service. Leading Kitchen Operations & Team Development: Supervise and coordinate the activities of cooks and workers engaged in food preparation. Lead shifts by personally preparing food items and executing requests based on required specifications, setting an example. Utilize strong interpersonal and communication skills to lead, influence, and encourage others; advocate for sound financial and business decision-making; demonstrate honesty and integrity; and consistently lead by example. Encourage and build mutual trust, respect, and cooperation among all team members. Serve as a role model to demonstrate appropriate behaviors and uphold all professional standards. Maintain the productivity level of employees, ensuring they clearly understand expectations and operational parameters. Establish and maintain open, collaborative relationships with employees, fostering a similar environment within the entire team. Ensure property policies are administered fairly and consistently. Communicate clear performance expectations in accordance with job descriptions for each position. Recognize successful performance and drive desired results throughout the culinary team. Ensuring Exceptional Customer Service: Provide services that consistently go above and beyond to achieve exceptional customer satisfaction and retention. Manage day-to-day operations, ensuring the quality, standards, and customer expectations are met daily. Set a positive example for guest relations for all kitchen staff. Empower employees to provide excellent customer service by supporting their efforts. Interact with guests as appropriate to obtain feedback on product quality and service levels. Effectively handle guest problems and complaints related to food. Maintaining Culinary Goals & Financial Acumen: Achieve and exceed defined goals, including performance goals, budget goals, and team goals. Develop specific goals and plans to prioritize, organize, and accomplish work efficiently. Utilize the Labor Management System to effectively schedule based on business demands and for tracking employee time and attendance. Train employees in essential safety procedures to maintain a safe working environment. Managing & Conducting Human Resource Activities: Identify the developmental needs of others and provide coaching, mentoring, or other assistance to improve their knowledge or skills. Improve service by communicating and assisting individuals to understand guest needs, offering guidance, feedback, and individual coaching when needed. Participate actively in the employee performance appraisal process, providing constructive feedback. Bring significant issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities: Provide information to supervisors, co-workers, and subordinates via telephone, written form, email, or in person. Analyze information and evaluate results to choose the best solution and solve problems. Attend and participate in all pertinent meetings related to kitchen operations and hotel-wide initiatives. Candidate Profile Education and Experience: High school diploma or GED equivalent with 4 years of experience in culinary, food and beverage, or a related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, with 2 years of experience in culinary, food and beverage, or a related professional area. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.