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Executive Sous Chef
Company Name:Marriott International
Position Description:Education and Experience

-High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.


Assisting in Leading Kitchen Operations for Property

-Provides direction for all day-to-day operations.
-Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
-Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
-Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
-Encourages and builds mutual trust, respect, and cooperation among team members.
-Serving as a role model to demonstrate appropriate behaviors.
-Ensures property policies are administered fairly and consistently.
-Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
-Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
-Supervises and coordinates activities of cooks and workers engaged in food preparation.
-Establishes goals including performance goals, budget goals, team goals, etc.
-Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
-Manages department controllable expenses including food cost, supplies, uniforms and equipment.
-Participates in the budgeting process for areas of responsibility.
-Knows and implements the brand's safety standards.
Ensuring Culinary Standards and Responsibilities are Met
-Provides direction for menu development.
-Monitors the quality of raw and cooked food products to ensure that standards are met.
-Determines how food should be presented, and create decorative food displays.
-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.
-Maintains purchasing, receiving and food storage standards.
-Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
-Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. .
-Responds to and handles guest problems and complaints.
-Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
-Managing and Conducting Human Resource Activities as Needed

Additional Responsibilities

-Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
-Analyzes information and evaluating results to choose the best solution and solve problems.

Benefits may include: medical, dental, vision, 401(k) profit sharing, paid time off, tuition reimbursement, career advancement, hotel room discounts and more.

You must apply on-line to be considered below.

Job Profile:
Position: Executive Sous Chef
Start Date: Negotiable
Job Category: Restaurant - Fine Dining
Job Type: Full-time
Compensation: Commensurate with Experience
Experience: 6 years
Education: Culinary Arts Degree Preferred
Job Location(s): Ohio
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