Dual Property Executive Sous Chef

Job Number: 26104182 | Food and Beverage & Culinary | 600 Bellevue Way NE, Bellevue, Washington, United States, 98004 | Full Time | On-site

About the Role

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.

Responsibilities

• Provides direction for all day-to-day kitchen operations.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacements.
• Sets performance standards and monitors performance for subordinates.
• Leads, influences, and encourages team members; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to meet guest service, operational needs, and financial objectives.
• Establishes and maintains open, collaborative relationships with employees and ensures teamwork within the team.
• Solicits employee feedback and reviews employee satisfaction results to address concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrates new cooking techniques and equipment to staff.
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes performance goals, budget goals, and team goals.
• Communicates the importance of safety procedures and ensures compliance with safety codes.
• Manages department controllable expenses including food cost, supplies, uniforms, and equipment.
• Participates in the budgeting process for areas of responsibility.
• Provides direction for menu development and monitors the quality of raw and cooked food products.
• Determines food presentation and creates decorative food displays.
• Ensures compliance with food handling and sanitation standards, including proper food temperatures.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving, and food storage standards.
• Prepares and cooks foods of all types, either regularly or for special guests/functions.
• Provides and supports service behaviors that enhance customer satisfaction and retention.
• Manages day-to-day operations to meet guest expectations and quality standards.
• Displays leadership in guest hospitality and exemplifies excellent customer service.
• 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 and establishes clear expectations.
• Ensures employees receive ongoing training to understand guest expectations.
• Reviews guest satisfaction results and other data to identify areas of improvement.
• Identifies developmental needs of staff and provides coaching, mentoring, or training.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals or managers.
• Manages employee progressive discipline procedures and ensures compliance with Standard and Local Operating Procedures (SOPs and LSOPs).
• Provides information to executive teams, managers, and subordinates via various communication methods.
• Analyzes information and evaluates results to choose the best solution and solve problems.

Requirements

• High school diploma or GED; 6 years of 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 of experience in the culinary, food and beverage, or related professional area.

Benefits

• 401(k) plan
• Stock purchase plan
• Discounts at Marriott properties
• Commuter benefits
• Employee assistance plan
• Childcare discounts
• Medical, dental, and vision coverage (full-time positions)
• Health care and dependent care flexible spending accounts (full-time positions)
• Life insurance, disability insurance, and accident insurance (full-time positions)
• Adoption expense reimbursements (full-time positions)
• Paid parental leave (full-time positions)
• Educational assistance (full-time positions)

Pay

$80,169–$97,000 annually | Bonus eligible

Schedule

Full-time. Employees will accrue paid sick leave (0.03847 PTO balance for every hour worked) and be eligible to receive a minimum of 7 holidays annually.