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
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 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.

Fluency in both
English and Spanish is required for this role.

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
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.

Every day, we set
the standard for rare and special luxury service the world over and pride
ourselves on delivering excellence in the care and comfort of our
guests.

Your role will be to ensure that the “Gold Standards”
of The Ritz-Carlton are delivered graciously and thoughtfully every day.
The Gold Standards are the foundation of The Ritz-Carlton and are what guides
us each day to be better than the next. It is this foundation and our belief
that our culture drives success by which The Ritz Carlton has earned
the reputation as a global brand leader in luxury hospitality. As part of our
team, you will learn and exemplify the Gold Standards, such as our Employee
Promise, Credo and our Service Values. And our promise to you is that we offer
the chance to be proud of the work you do and who you work with.

In joining The Ritz-Carlton, you join a portfolio of brands with Marriott
International. Be where you can do your best work, begin your
purpose, belong to an amazing global team, and become the best
version of you.