Sous Chef
Company: Marriott
Location: Kissimmee
Posted on: April 1, 2021
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Job Description:
Posting Date Feb 26, 2021
Job Number 21015013
Job Category Food and Beverage & Culinary
Location Gaylord Palms Resort & Convention Center, 6000 W. Osceola
Parkway, Kissimmee, Florida, United States
Brand Gaylord Hotels
Schedule Full-Time
Relocation? N
Position Type Management
Located Remotely? N
Gaylord Hotels is a multi-location hospitality brand guided by a
single focus: extraordinary meetings and conventions. From guest
rooms and meeting space, to entertainment and dining all in a
self-contained environment, Gaylord Hotels makes meeting planning
easy and provides attendees great networking opportunities. As a
Gaylord Hotels STAR, you'll bring your warm smile, genuine
excitement and a "consider it done" spirit to work. In return,
you'll experience the rewards of growing your career among a team
of professionals with a passion for excellence. Ready for a change?
Take the initiative. Enjoy the Rewards.
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.
Marriott International is an equal opportunity employer.We believe
in hiring a diverse workforce and sustaining an inclusive,
people-first culture.We are committed to non-discrimination
onanyprotectedbasis, such as disability and veteran status, or any
other basis covered under applicable law.
Keywords: Marriott, Kissimmee , Sous Chef, Other , Kissimmee, Florida
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