Executive Sous Chef

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 the 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 CANDIDATE PROFILEEducation 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 CORE WORK ACTIVITIESAssisting 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 replacement 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 At Marriott International we are dedicated to being an equal opportunity employer welcoming all and providing access to opportunity We actively foster an environment where the unique backgrounds of our associates are valued and celebrated Our greatest strength lies in the rich blend of culture talent and experiences of our associates We are committed to non-discrimination on any protected basis including disability veteran status or other basis protected by applicable law Combining timeless glamour with a vanguard spirit St Regis Hotels Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world Beginning with the debut of The St Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility as well as our signature Butler Service We invite you to explore careers at St Regis In joining St Regis you join a portfolio of brands with Marriott International Be where you can do your best work xe2x80x8b begin your purpose belong to an amazing globalxe2x80x8b team and become the best version of you