Sous Chef - Sheraton (21135569)
Company: Marriott International, Inc.
Location: Rancho Cordova
Posted on: January 10, 2022
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Sheraton Grand Sacramento Hotel located at 1230 J St, Sacramento,
CA, 95814 is hiring a Sous Chef.
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.
Education and Experience
High school diploma or GED; 4 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; 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
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
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
Recognizes superior quality products, presentations and flavor.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food
Operates and maintains all department equipment and reports
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
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
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
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
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
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.
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.
Apply now at
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in hiring a diverse workforce and sustaining an inclusive,
people-first culture. We are committed to non-discrimination on any
protected basis, such as disability and veteran status, or any
other basis covered under applicable law.
Keywords: Marriott International, Inc., Rancho Cordova , Sous Chef - Sheraton (21135569), Hospitality & Tourism , Rancho Cordova, California
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