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|Senior Sous Chef|
|Company Name:||Marriott International|
| || |
|Position Description:||CANDIDATE PROFILE |
Education and Experience
-High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
-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.
CORE WORK ACTIVITIES
Leading Culinary Team
-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.
Ensuring Culinary Standards and Responsibilities are Met
-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.
Ensuring Exceptional Customer Service
-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.
|Job Profile: |
|Position: ||Sous Chef|
|Start Date: ||Match Any|
|Job Category: ||Hotel|
|Job Type: ||Full-time|
|Compensation: ||Match Any|
|Experience: ||4 years|
|Education: ||Culinary Arts Degree Preferred|
|Job Location(s): ||New York|
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