Sous Chef

About the Role

Marriott International is seeking a Sous Chef for a full-time position in Medina. This role is accountable for the overall success of daily kitchen operations, demonstrating culinary expertise while leading staff and managing all food-related functions. The Sous Chef works to enhance guest and employee satisfaction while adhering to the operating budget, supervising all kitchen areas to ensure consistent, high-quality product production.

Key Responsibilities

• Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs weekly and communicate these needs to kitchen personnel daily.
• Assist the Executive Chef with all kitchen operations and preparation tasks.
• Prepare and cook various types of food, for regular service or special guests and functions.
• Develop, design, or create new culinary applications, ideas, and presentations.
• Assist in determining food presentation and create decorative food displays.
• Maintain purchasing, receiving, and food storage standards.
• Ensure compliance with food handling, sanitation standards, and all applicable laws and regulations.
• Perform duties of kitchen managers and employees as needed.
• Ensure proper handling and temperature control of all food products.
• Operate and maintain all department equipment, reporting malfunctions promptly.
• Check the quality of raw and cooked food products to ensure standards are met.

Leadership and Team Management

• Supervise and coordinate activities of cooks and workers involved in food preparation.
• Lead shifts, personally preparing food items and executing requests based on specifications.
• Utilize interpersonal and communication skills to lead, influence, and encourage team members, advocating sound financial/business decision-making and demonstrating honesty/integrity.
• Foster mutual trust, respect, and cooperation among team members.
• Serve as a role model for appropriate behaviors and maintain employee productivity levels.
• Ensure employees understand expectations and parameters, establishing open, collaborative relationships.
• Administer property policies fairly and consistently, communicating performance expectations in accordance with job descriptions.
• Recognize successful performance and contribute to desired results.

Customer Service and Goal Attainment

• Provide services that exceed customer expectations for satisfaction and retention.
• Manage day-to-day operations, ensuring quality and standards are met.
• Set a positive example for guest relations and empower employees to deliver excellent customer service.
• Interact with guests to gather feedback on product quality and service levels, addressing problems and complaints.
• Achieve and exceed performance, budget, and team goals.
• Develop specific goals and plans to prioritize, organize, and accomplish work.
• Utilize the Labor Management System for effective scheduling and tracking of employee time and attendance.
• Train employees in safety procedures.

Human Resources and Communication

• Identify developmental needs of others and provide coaching, mentoring, or assistance to improve knowledge and skills.
• Improve service by communicating guest needs, providing guidance, feedback, and individual coaching.
• Participate in the employee performance appraisal process, offering feedback as needed.
• Bring issues to the attention of the department manager and Human Resources when necessary.
• Provide information to supervisors, co-workers, and subordinates via telephone, written form, e-mail, or in person.
• Analyze information and evaluate results to choose the best solutions and solve problems.
• Attend and participate in all pertinent meetings.

Qualifications

Candidates should possess 2-5 years of relevant experience in kitchen operations and culinary leadership. The ability to manage daily kitchen functions, ensure high-quality food production, and lead a team effectively is essential.