Scope of Position:

The Sous Chef is responsible for the food quality, customer satisfaction, employee training, kitchen cleanliness, food cost and safe working environment. He/she is accountable for the delegation of daily tasks, and communicating to associates in regards to business matters, specials, food quality, food presentation, cleanliness, and other standards.

Position Requirements

• Professional demeanor appropriate for a luxury environment.
• At least 3 years’ experience in a supervisory or leadership role in a in a luxury hotel or fine dining restaurant.
• Strong restaurant operation background.
• Proven track record in high volume concept and effective in providing exceptional customer service and ability to improve the bottom line.

Responsibilities

• 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 Associates daily.
• Assists Chef de Cuisine with all kitchen operations and preparation.
• Complies with the all local, state and federal (e.g. OSHA, ASI and Health Department) regulations.
• Assists in determining how food should be presented and creates decorative food displays.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Maintains purchasing, receiving and food storage standards.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Maintains the productivity level of Associates.
• Ensures property policies are administered fairly and consistently.
• Assists in production of the payroll, reports, forecasts, inventory and budget for food and beverage operations.
• Keeps production of food at an adequate level that does not result in excessive leftovers and waste.
• Performs daily walk-through of kitchen to ensure full compliance with Department of Health regulations and JW Marriott Turnberry Miami Resort & Spa standards.
• Promotes and maintain good associate relations between kitchen, stewarding and dining room personnel.
• Assists in recruiting, interviewing, and hiring associates; conducts performance appraisals, coach and counsel, progressive corrective action, motivate, develop and train.
• Ensures all daily rehearsal meetings are conducted.
• Participates in departmental meetings and communicates a clear and consistent message regarding the departmental goals to produce desired results.
• Perform any other reasonable duties as required by management.

Education

American Culinary Federation (ACF) certification as "Restaurant Chef" or culinary degree from recognized culinary institute and equivalent experience.

Skills and Abilities

• Ability to communicate in the English language. Second language is a plus.
• Knowledge of proper chemical handling, cleaning techniques and use of equipment machinery.
• Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks.
• Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook).

Physical Requirements

• Able to work in a fast pace environment.
• Medium work – exerting up to 50 pounds of force occasionally, and/or 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects and push carts weighing up to 200 pounds.
• Also requires standing/walking/reaching and bending throughout shift.