Jr. Sous Chef

About the Role

Marriott International is seeking a Jr. Sous Chef to oversee daily kitchen operations. This full-time role involves leading kitchen staff, managing food-related functions, and ensuring high-quality culinary standards are consistently met. The Jr. Sous Chef will contribute to guest and employee satisfaction while adhering to operational budgets.

Key Responsibilities

• Manage kitchen shift operations, ensuring compliance with all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs weekly and communicate these to kitchen personnel daily.
• Assist the Executive Chef with all kitchen operations and food preparation.
• Prepare and cook various types of food for regular service, special guests, or functions.
• Develop and create new culinary applications, ideas, and products, including artistic contributions.
• 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.
• Operate and maintain all department equipment, reporting any malfunctions.
• 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 engaged 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.
• Foster mutual trust, respect, and cooperation among team members.
• Serve as a role model for appropriate behaviors and maintain employee productivity.
• Ensure employees understand expectations and parameters, establishing collaborative relationships.
• Communicate performance expectations and recognize successful performance.

Customer Service and Goal Attainment

• Provide exceptional service to ensure customer satisfaction and retention.
• Manage daily operations to meet customer expectations and quality standards.
• Interact with guests to obtain 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 and organize work effectively.
• Utilize the Labor Management System for scheduling and tracking employee time and attendance.

Human Resources and Development

• Identify developmental needs of others, providing coaching, mentoring, and support to improve knowledge and skills.
• Improve service by guiding individuals to understand guest needs, offering feedback and individual coaching.
• Participate in the employee performance appraisal process, providing feedback as needed.
• Bring issues to the attention of the department manager and Human Resources when necessary.
• Train employees in safety procedures.

Qualifications and Experience

Candidates should possess 2-5 years of relevant experience in kitchen operations. The role requires strong culinary talents, leadership capabilities, and a commitment to maintaining high standards of food quality and sanitation. The ability to analyze information, evaluate results, and solve problems is essential.