Colony Kitchen - Sous Chef (Modern Western Cuisine)

JOB SUMMARY

Accountable for the overall success of daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading 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. Ensures sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

• 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.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs weekly and communicate these to kitchen staff daily.
• Assist the Executive Chef with all kitchen operations and preparation.
• Prepare and cook foods of all types, regularly or for special events.
• Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assist in food presentation and create decorative displays.
• Maintain standards for purchasing, receiving, and food storage.
• Ensure compliance with food handling and sanitation standards.
• Perform duties of kitchen managers and staff as needed.
• Recognize superior quality products, presentation, and flavor.
• Ensure compliance with applicable laws and regulations.
• Handle food properly, maintaining correct temperatures.
• Operate and maintain department equipment, reporting malfunctions.
• Check raw and cooked food quality to meet standards.

Leading Kitchen Operations

• Supervise and coordinate activities of cooks and food prep staff.
• Lead shifts, personally preparing food and fulfilling requests based on specifications.
• Use interpersonal skills to lead, influence, and encourage team members; advocate sound decision-making; demonstrate honesty and integrity; lead by example.
• Build mutual trust, respect, and cooperation within the team.
• Serve as a role model for appropriate behaviors.
• Maintain employee productivity levels.
• Ensure staff understand expectations and roles.
• Establish and maintain open, collaborative relationships.
• Administer property policies fairly and consistently.
• Communicate performance expectations clearly.
• Recognize excellent performance and desired results.

Ensuring Exceptional Customer Service

• Provide services that exceed customer expectations for satisfaction and retention.
• Manage daily operations to meet quality standards and customer expectations.
• Set a positive example for guest relations.
• Empower employees to deliver excellent customer service.
• Interact with guests to gather feedback on quality and service.
• Handle guest issues and complaints effectively.

Maintaining Culinary Goals

• Achieve and surpass goals including performance, budget, and team objectives.
• Develop specific goals and plans for prioritization and organization.
• Use Labor Management System for scheduling and tracking employee time.
• Train employees in safety procedures.

Managing Human Resources Activities

• Identify developmental needs and coach or mentor staff.
• Enhance service by communicating and assisting staff in understanding guest needs, providing feedback and coaching.
• Participate in performance appraisals, providing feedback as needed.
• Report issues to department managers or HR as necessary.

Additional Responsibilities

• Provide information to colleagues via various communication methods.
• Analyze information and evaluate results to determine best solutions.
• Attend and participate in relevant meetings.

Marriott International is an equal opportunity employer. We promote diversity and inclusiveness, and are committed to non-discrimination based on protected characteristics.

At over 100 properties worldwide, The Ritz-Carlton creates exceptional experiences. We attract top hospitality professionals who craft lifelong memories. We believe everyone succeeds when empowered to be creative, thoughtful, and compassionate.

Our standards are rooted in the 'Gold Standards' of The Ritz-Carlton, guiding us daily to deliver excellence. Joining our team means learning and embodying these standards, such as our Employee Promise, Credo, and Service Values. We offer our team members pride in their work and colleagues.

As part of Marriott International, you will be part of a global portfolio of brands. Be where you can excel, begin your purpose, belong to an amazing team, and become your best self.