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 verify a consistent, high quality product is produced.
Must ensure sanitation and food standards are achieved. Monitors 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.

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.

•
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.

• Administers property
policies fairly and consistently.

• Reviews staffing levels so that guest
service, operational needs and financial objectives are met.

• Maintains
open, collaborative relationships with employees.

• 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.

• Demonstrates new cooking techniques and equipment
to staff.

Maintaining Goals for Culinary Function
and Activities

• Maintains guidelines and control procedures
for purchasing and receiving areas.

• Communicates the importance
of safety procedures, detailing procedure codes, ensuring employee understanding
of safety codes, monitoring processes and procedures related to safety.

•
Knows and implements the brand's safety standards.

Verifying 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.

• Follows proper handling and right temperature of all food
products.

• Verifies 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.

Promoting 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.

• Supervises day-to-day
operations, verifying 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.

• Reviews comment cards, guest
satisfaction results and other data to identify areas of improvement.

Conducting Human Resource Activities

• Treats
associates fairly and equitably.

• Trains kitchen associates on
the fundamentals of good cooking and excellent plate presentations.

•
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.

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.

JW Marriott is part
of Marriott International's luxury portfolio and consists of more than 100
beautiful properties in gateway cities and distinctive resort locations around
the world. JW believes our associates come first. Because if you’re happy, our
guests will be happy.

JW Marriott associates are confident, innovative, genuine, intuitive, and carry
on the legacy of the brand’s namesake and company founder, J.Willard Marriott.
Our hotels offer a work experience unlike any other, where you’ll be part of
a community and enjoy true camaraderie with a diverse group of co-workers. JW
creates opportunities for training, development, recognition and most
importantly, a place where you can pursue your passions in a luxury environment
with a focus on holistic well-being. Treating guests exceptionally starts
with the way we take care of our associates. That’s The JW Treatment™.

In joining JW Marriott, 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.