Executive Sous Chef - JW Marriott New Orleans - (21094381)
Company: Marriott International, Inc.
Location: New Orleans
Posted on: November 22, 2021
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JW Marriott New Orleans located at 614 Canal Street, New Orleans,
LA is hiring a Executive Sous Chef.
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.
Education and Experience
High school diploma or GED; 6 years experience in the culinary,
food and beverage, or related professional area.
2-year degree from an accredited university in Culinary Arts, Hotel
and Restaurant Management, or related major; 4 years experience in
the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Assisting in Leading Kitchen Operations for Property
Provides direction for all day-to-day operations.
Understands employee positions well enough to perform duties in
employees' absence or determine appropriate replacement to fill
Provides guidance and direction to subordinates, including setting
performance standards and monitoring performance.
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
Serving as a role model to demonstrate appropriate behaviors.
Ensures property policies are administered fairly and
Reviews staffing levels to ensure that guest service, operational
needs and financial objectives are met.
Establishes and maintains open, collaborative relationships with
employees and ensures employees do the same within the team.
Solicits employee feedback, utilizes an "open door" policy and
reviews employee satisfaction results to identify and address
employee problems or concerns.
Supervises and coordinates activities of cooks and workers engaged
in food preparation.
Demonstrate new cooking techniques and equipment to staff.
Setting and Maintaining Goals for Culinary Function and
Develops and implements guidelines and control procedures for
purchasing and receiving areas.
Establishes goals including performance goals, budget goals, team
Communicates the importance of safety procedures, detailing
procedure codes, ensuring employee understanding of safety codes,
monitoring processes and procedures related to safety.
Manages department controllable expenses including food cost,
supplies, uniforms and equipment.
Participates in the budgeting process for areas of
Knows and implements the brand's safety standards.
Ensuring Culinary Standards and Responsibilities are Met
Provides direction for menu development.
Monitors the quality of raw and cooked food products to ensure that
standards are met.
Determines how food should be presented, and create decorative food
Recognizes superior quality products, presentations and flavor.
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food
Ensures employees maintain required food handling and sanitation
Maintains purchasing, receiving and food storage standards.
Prepares and cooks foods of all types, either on a regular basis or
for special guests or functions.
Ensuring Exceptional Customer Service
Provides and supports service behaviors that are above and beyond
for customer satisfaction and retention.
Improves service by communicating and assisting individuals to
understand guest needs, providing guidance, feedback, and
individual coaching when needed.
Manages day-to-day operations, ensuring the quality, standards and
meeting the expectations of the customers on a daily basis.
Displays leadership in guest hospitality, exemplifies excellent
customer service and creates a positive atmosphere for guest
Interacts with guests to obtain feedback on product quality and
Responds to and handles guest problems and complaints.
Empowers employees to provide excellent customer service.
Establishes guidelines so employees understand expectations and
parameters. Ensures employees receive on-going training to
understand guest expectations.
Reviews comment cards, guest satisfaction results and other data to
identify areas of improvement.
Managing and Conducting Human Resource Activities
Identifies the developmental needs of others and coaching,
mentoring, or otherwise helping others to improve their knowledge
Ensures employees are treated fairly and equitably.
Trains kitchen associates on the fundamentals of good cooking and
excellent plate presentations.
Administers the performance appraisal process for direct report
Interacts with the Banquet Chef and Catering department on training
regarding food knowledge and menu composition.
Observes service behaviors of employees and provides feedback to
individuals and or managers.
Manages employee progressive discipline procedures for areas of
Ensures disciplinary procedures and documentation are completed
according to Standard and Local Operating Procedures (SOPs and
LSOPs) and supports the Peer Review Process.
Provides information to executive teams, managers and 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.
Apply now at:
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protected basis, such as disability and veteran status, or any
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Keywords: Marriott International, Inc., New Orleans , Executive Sous Chef - JW Marriott New Orleans - (21094381), Hospitality & Tourism , New Orleans, Louisiana
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