Sous Chef _Western – Marriott International

High school diploma or GED with 4 years of experience in culinary, food and beverage, or related area, or a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years of experience in the field.

Ability to manage kitchen shift operations and ensure compliance with Food & Beverage policies, standards, and procedures.

Capability to estimate daily production needs and communicate them effectively to kitchen personnel.

Skill in assisting the Executive Chef with kitchen operations and food preparation.

Competence in preparing and cooking various foods for regular service or special functions.

Capacity to develop and create new culinary applications, ideas, or products.

Ability to ensure purchasing, receiving, and food storage standards are maintained.

Commitment to compliance with food handling, sanitation standards, and all applicable laws and regulations.

Skill in operating and maintaining kitchen equipment and reporting malfunctions.

Experience in supervising and coordinating activities of cooks and kitchen workers.

Strong interpersonal and communication skills to lead and encourage the kitchen team.

Ability to maintain employee productivity and ensure clear expectations and parameters.

Experience in providing exceptional customer service and managing day-to-day operations to meet customer expectations.

Capability to handle guest feedback and resolve complaints.

Skill in achieving culinary goals, including performance and budget goals.

Ability to train employees in safety procedures.

Experience in identifying developmental needs of staff and providing coaching or mentoring.

Capability to participate in employee performance appraisal and communicate performance expectations.

Strong problem-solving skills and ability to analyze information to choose solutions.