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  • Posted: Aug 5, 2022
    Deadline: Not specified
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    Marriott International is a leading global lodging company based in Bethesda, Maryland, USA, with more than 4,100 properties in 79 countries and reported revenues of nearly $14 billion in fiscal year 2014. Its heritage can be traced to a root beer stand opened in Washington, D.C., in 1927 by J. Willard and Alice S. Marriott. The company operates and fran...
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    Executive Sous Chef

    Job Summary

    • Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions.
    • Works to continually improve guest and employee satisfaction while maximizing financial performance in all areas of responsibility.
    • Assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports.
    • Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

    Core Work Activities
    Assisting in Leading Kitchen Operations for Property:

    • Provides direction for all day-to-day operations.
    • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacements to fill gaps.
    • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
    • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
    • Encourages and builds mutual trust, respect, and cooperation among team members.
    • Serving as a role model to demonstrate appropriate behaviors.
    • Ensures property policies are administered fairly and consistently.
    • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
    • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
    • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
    • Supervises and coordinates activities of cooks and workers engaged in food preparation.
    • Demonstrate new cooking techniques and equipment to staff.

    Setting and Maintaining Goals for Culinary Function and Activities:

    • Develops and implements guidelines and control procedures for purchasing and receiving areas.
    • Establishes goals including performance goals, budget goals, team goals, etc.
    • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
    • Manages department controllable expenses including food cost, supplies, uniforms and equipment.
    • Participates in the budgeting process for areas of responsibility.
    • Knows and implements the brand's safety standards.

    Ensuring Culinary Standards and Responsibilities are Met:

    • Provides direction for menu development.
    • Monitors the quality of raw and cooked food products to ensure that standards are met.
    • Determines how food should be presented, and create decorative food displays.
    • 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.
    • 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.

    Ensuring Exceptional Customer Service:

    • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
    • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
    • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
    • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
    • Interacts with guests to obtain feedback on product quality and service levels.
    • Responds to and handles guest problems and complaints.
    • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
    • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

    Managing and Conducting Human Resource Activities:

    • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
    • Ensures employees are treated fairly and equitably.
    • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
    • Administers the performance appraisal process for direct report managers.
    • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
    • Observes service behaviors of employees and provides feedback to individuals and or managers.
    • Manages employee progressive discipline procedures for areas of responsibility.
    • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

    Additional Responsibilities:

    • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
    • Analyzes information and evaluating results to choose the best solution and solve problems.

    Candidate Profile
    Education and Experience:

    • High School Diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.

    Method of Application

    Interested and qualified? Go to Marriott International, Inc. on jobs.marriott.com to apply

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