OVERALL RESPONSIBILITIES:

The Sous Chef is the direct link between his/her assigned production areas and the Executive Chef. The Sous Chef ensures the highest levels of guest satisfaction are achieved in terms of quality, consistency, safety, and sanitation. The Sous Chef is able to meet these objectives by constantly communicating with cooks and relating departments to ensure all stations are maintained and properly staffed. The Sous Chef works directly with his/her reporting Chef to help create accurate forecasts and production quantities appropriate in relations to guest count and special events. The Sous Chef continually tests and monitors recipes and ensures they are accurate. The Sous Chef continually communicates with front of the house operations to ensure all guest needs are met, including special dietary requests.He/she is responsible to supervise in the absence of the Executive Chef and to assist in providing leadership and knowledge to other members of the culinary and stewarding staff. Associate will implement and coordinate conference services functions and events. Associate will implement and coordinate training programs and the follow-up of staff training. Associate will work with receiving to assure appropriate par stocks and controlling of food products. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

JOB REQUIREMENTS

Supervisory Responsibilities:

• To supervise numerous members of the culinary staff to include all prep and successful execution, stewards, receivers and other members of the staff as well as having an open vision to assist managers in the supervision of proper execution where food quality might suffer. Must have the knowledge to carry out his or her responsibilities in accordance with company policies and applicable laws. Responsibilities include training members of the culinary team and stewarding. Must have the ability and knowledge to assist in assignment of goals and objectives, performance appraisals, and addressing guests' complaints and assisting Chefs in their resolution.
• Assist Executive Chef with end of month inventory

Training Requirements:

• To be efficient and successful, you must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Hours of work commensurate with volume and demand. Requires availability to work varied hours, holidays, etc.

Education and/or Experience:

• Minimum of Associates Degree in Culinary Arts or (5) years practical experience in a hotel, resort, or fine dining environment; with at least 1 year plus of supervisory or management experience. He/She must have the ability to utilize both Microsoft Word and Microsoft Excel Programs.

Language Skills:

• Ability to communicate at a management level with superiors, peers and subordinates. Ability to create and/or interpret documents pertinent to the operation of the culinary department. Any ability to communicate in other languages is a plus, but not a requirement.

Mathematical Skills:

• He/She must have the ability to understand and functionally apply formulas for preparation requirements. Examples include, but are not limited to measuring equivalents, ratios, and formulas for recipe creation of menu items. He/She must have the ability to convert recipes for both volume and weight.

Reasoning Ability:

• He/She must have the ability to plan, organize and implement at a management level and to read, write, and communicate with team members. Team member must be able to demonstrate a sense of urgency.

Certificates, Licenses Registrations:

• Must be proficient in areas of sanitation and supervision, other managerial and/or food-related certifications mandated by the state of Florida and Marriott required.

ADDITIONAL REQUIREMENTS:

• Minimum lifting of 50lbs.
• While performing duties, one will be required to regularly taste, touch and/or smell products utilizing appropriate methods to ensure quality and consistency
• Have the ability to use eye and hand coordination to handle products and tools related to successful completion of job-related tasks.
• Associate must possess sensory awareness and color perception as well as a distinctive palette and sense of depth to aid in the performance of the culinary arts.
• Ability to verbally communicate effectively with guests and co-workers.
• Pushing, pulling, bending, stooping, upward reaching.
• Some exposure to cleaning chemicals
• Prolonged periods of standing and/or walking.
  • Strong knowledge of all basic cooking techniques
  • Strong knowledge of Classical European, International, and World Cuisine, including philosophies and principles.
  • Strong knowledge of kitchen equipment, tools, and supplies.

ESSENTIAL FUNCTIONS:

• A thorough knowledge of Marriott's Culture and the importance of the Basics of Brilliant Hosting. Each Manager is responsible for maintaining total compliance of the Basics of Brilliant Hosting by their associates through ongoing training and reinforcement by modeling these behaviors, positive reinforcement and by taking corrective disciplinary measures.
• Responsible for assisting in quality control, and consistency in food production of all food areas.
• Responsible to provide supervision and knowledge of Marriott standards to other members of the culinary and stewarding staff.
• Ensures company policies and procedures are followed.
• Assists in the screening of applicants for culinary and stewarding positions.
• Ensures team members are performing regular temperature checks and are all equipped with thermometers.
• Checks stations prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling.
• Assist in creating daily menus, specialties, and other culinary items.
• Direct stewarding to maintain a clean, sanitary, safe work environment.
• Assist in controlling Marriott sanitary standards for culinary operations.
• Checks stations to determine status of outstanding safety, or equipment issues.
• Have the ability to work any station in the culinary area if required to do so.

Work Environment:

The characteristics described here are representative of those found in the culinary environment and the ability to handle them are essential to the successful completion of the associate's job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing duties of this job, the associate will frequently encounter intense environmental conditions, which may include heat, and/or cold, humid conditions, moderate noise levels. Associate will also be exposed to stress levels representative of the culinary trade as well as having to work with mechanical and hand-powered kitchen equipment.