Sous Chef Junior

About the Role

Marriott International is seeking a Sous Chef-Junior to join their team in Medina. This is a full-time, entry-level management position focused on achieving daily kitchen objectives. The role involves assisting in leading kitchen staff while actively participating in all kitchen operations, including food production, purchasing, and maintaining sanitation standards. The Sous Chef-Junior contributes to ensuring guest and employee satisfaction while adhering to the operating budget. Candidates should have 2-5 years of relevant experience.

Key Responsibilities

• Maintain food handling and sanitation standards within the kitchen.
• Oversee the production and preparation of culinary items, ensuring quality standards are met.
• Lead shifts, personally preparing food items and executing requests according to specifications.
• Supervise and coordinate the activities of cooks and other food preparation staff.
• Work with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Assist in determining food presentation and creating decorative food displays.
• Ensure employees maintain clean and sanitary work areas.
• Comply with loss prevention policies and procedures.

Team Leadership and Support

• Supervise daily shift operations, ensuring proper staffing levels to meet operational and financial objectives.
• Ensure all employees have necessary supplies, equipment, and uniforms.
• Participate in the employee performance appraisal process, providing feedback as needed.
• Address employee questions and concerns, communicating performance expectations clearly.
• Conduct training sessions when appropriate and monitor employee progress.

Operational Management

• Participate in department meetings, communicating departmental goals to achieve desired results.
• Support and assist with the development of new menus, concepts, and promotions for restaurant outlets and banquets.
• Purchase appropriate supplies and manage food and supply inventories within budget.
• Report malfunctions in department equipment promptly.

Guest Service Focus

• Set a positive example for guest relations and service delivery.
• Handle guest problems and complaints, escalating to a supervisor when necessary.
• Empower employees to provide excellent customer service within established guidelines.

Qualifications

• 2-5 years of experience in a culinary role.
• Demonstrated ability to maintain food handling and sanitation standards.
• Experience in supervising and coordinating kitchen staff activities.
• Strong understanding of food production, purchasing, and inventory management.
• Ability to work effectively in a fast-paced kitchen environment.