Junior Sous Chef – Marriott International

High school diploma or GED with 4 years of experience in culinary, food and beverage, or related professional area, or a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years of relevant experience.

Ability to maintain food handling and sanitation standards.

Capability to perform duties of culinary and related kitchen areas during high demand times.

Skills to oversee production and preparation of culinary items.

Competence in ensuring cleanliness and sanitation of work areas.

Experience coordinating service and timing of events and meals with Restaurant and Banquet departments.

Knowledge of loss prevention policies and procedures.

Ability to communicate and ensure follow-through on areas needing attention.

Leadership skills to lead shifts and personally prepare food items.

Experience supervising and coordinating cook and kitchen worker activities.

Ability to check the quality of raw and cooked food products to meet standards.

Skills in food presentation and creating decorative food displays.

Capability to supervise daily shift operations and ensure employees have proper supplies, equipment, and uniforms.

Experience managing staffing levels to meet guest service, operational, and financial objectives.

Ability to ensure completion of assigned duties and participate in employee performance appraisals.

Skills to handle employee questions, concerns, and communicate performance expectations.

Experience conducting training and monitoring employee progress.

Participation in department meetings and communication of departmental goals.

Support in new menus, concepts, and promotional activities for restaurant and banquet outlets.

Commitment to setting a positive example for guest relations and handling guest complaints.

Ability to report equipment malfunctions, manage inventory, and attend meetings.