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Sous Chef

Marriott

San Francisco, CA

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JOB DETAILS
SALARY
$78,000–$105,000 Per Year
SKILLS
Analysis Skills, Budgeting, Coaching, Communication Skills, Cook Dishes, Culinary Operations, Customer Retention/Renewal, Customer Satisfaction, Customer Support/Service, Employee Relations, Equipment Maintenance/Repair, Establish Priorities, Exceeded Sales Goal, Food Preparation, Food Presentation, Food and Beverage Industry, High School Diploma, Hotel Management, Human Resources, Human Resources Management, Interpersonal Skills, Leadership, Maintain Compliance, Mentoring, Needs Assessment, Operations, Operations Management, People Management, Performance Reviews, Problem Solving Skills, Purchasing/Procurement, Quality Metrics, Raw Food, Regulations, Regulatory Compliance, Restaurant, Safety Process, Safety Training, Sales Presentation, Sanitation, Schedule Development, Set Goals, Team Player, Time Tracking
LOCATION
San Francisco, CA
POSTED
1 day ago
**Additional Information** Banquet focus**Job Number** 26036570**Job Category** Food and Beverage & Culinary**Location** W San Francisco, 181 3rd St, San Francisco, California, United States, 94103VIEW ON MAP ( San Francisco%2C 181 3rd St%2C San Francisco%2C California%2C United States%2C 94103)**Schedule** Full Time**Located Remotely?** N**Position Type** Management**Pay Range:** $78,000 - $105,000 annually**Bonus Eligible:** Y**JOB SUMMARY**Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises 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.**CANDIDATE PROFILE****Education and Experience**- High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.**CORE WORK ACTIVITIES****Ensuring Culinary Standards and Responsibilities are Met**- Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.- Assists Executive Chef with all kitchen operations and preparation.- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.- Assists in determining how food should be presented and creates decorative food displays.- Maintains purchasing, receiving and food storage standards.- Ensures compliance with food handling and sanitation standards.- Performs all duties of kitchen managers and employees as necessary.- Recognizes superior quality products, presentations and flavor.- Ensures compliance with all applicable laws and regulations.- Follows proper handling and right temperature of all food products.- Operates and maintains all department equipment and reports malfunctions.- Checks the quality of raw and cooked food products to ensure that standards are met.**Leading Kitchen Operations**- Supervises and coordinates activities of cooks and workers engaged in food preparation.- Leads shifts while personally preparing food items and executing requests based on required specifications.- 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.- Serves as a role model to demonstrate appropriate behaviors.- Maintains the productivity level of employees.- Ensures employees understand expectations and parameters.- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.- Ensures property policies are administered fairly and consistently.- Communicates performance expectations in accordance with job descriptions for each position.- Recognizes success performance and produces desired results.**Ensuring Exceptional Customer Service**- Provides services that are above and beyond for customer satisfaction and retention.- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.- Sets a positive example for guest relations.- Empowers employees to provide excellent customer service.- Interacts with guests to obtain feedback on product quality and service levels.- Handles guest problems and complaints.**Maintaining Culinary Goals**- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.- Develops specific goals and plans to prioritize, organize, and accomplish your work.- Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.- Trains employees in safety procedures.**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.- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.- Participates in the employee performance appraisal process, providing feedback as needed.- Brings issues to the attention of the department manager and Human Resources as necessary.**Additional Responsibilities**- Provides information to 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.- Attends and participates in all pertinent meetings._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

M

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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