Executive Sous Chef

Marriott

Los Angeles, CA

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JOB DETAILS

SALARY

$83,000–$114,000 Per Year

SKILLS

Analysis Skills, Banquet Services, Budgeting, Cafeteria, Catering Services, Coaching, Communication Skills, Cook Dishes, Customer Retention/Renewal, Customer Satisfaction, Customer Support/Service, Disciplinary Action, Documentation, Employee Relations, Expense Management, Food Preparation, Food Presentation, Food and Beverage Industry, High School Diploma, Hotel Management, Human Resources Management, Interpersonal Skills, Leadership, Maintain Compliance, Mentoring, Menu Development, Needs Assessment, People Management, Performance Analysis, Performance Management, Performance Reviews, Problem Solving Skills, Procurement Management, Property Maintenance, Purchasing/Procurement, Quality Metrics, Quality Monitoring, Raw Food, Restaurant, Safety Codes, Safety Process, Safety Standards, Sales Presentation, Sanitation, Set Goals, Staff Policies, Standard Operating Procedures (SOP), Team Player

LOCATION

Los Angeles, CA

POSTED

1 day ago

**Additional Information****Job Number** 26047062**Job Category** Food and Beverage & Culinary**Location** W Hollywood, 6250 Hollywood Blvd, Hollywood, California, United States, 90028VIEW ON MAP ( Hollywood%2C 6250 Hollywood Blvd%2C Hollywood%2C California%2C United States%2C 90028)**Schedule** Full Time**Located Remotely?** N**Position Type** Management**Pay Range:** $83,000 - $114,000 Annually**Bonus Eligible:** Y**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.**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._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. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law._W Hotels' mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We're here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests' passions to life. If you are original, innovative, and always looking towards the future of what's possible, welcome to W Hotels. In joining W Hotels, 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.

About the Company

Marriott

Marriott International is the largest global hospitality company with 30 hotel brands represented in over 6,000 properties in 122 countries and growing.

Whether you are a seasoned hospitality professional or just beginning your career, Marriott has endless opportunities for you to explore. To search all jobs or learn more about Marriott careers

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

COMPANY SIZE

100 to 499 employees

INDUSTRY

Hotels and Lodging

FOUNDED

1927

WEBSITE

https://www.marriott.com/

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