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Executive Chef Assistant

2 months ago

Baltimore, Maryland, United States Marriott International Inc Full time
Job Summary

As a key member of our culinary team, the Assistant Sous Chef will play a vital role in ensuring the success of our kitchen operations. This leadership position requires a strong focus on achieving daily objectives, leading staff, and personally assisting in all areas of the kitchen.

Key Responsibilities
  • Culinary Standards and Responsibilities
    • Develop and implement new culinary concepts and ideas to enhance our menu offerings.
    • Maintain the highest standards of food handling and sanitation.
    • Ensure all employees have the necessary supplies, equipment, and uniforms to perform their duties effectively.
    • Perform all duties of culinary and related kitchen area employees during peak periods.
    • Oversee the production and preparation of culinary items, ensuring quality and consistency.
    • Ensure employees maintain a clean and sanitary work environment.
    • Collaborate with the Restaurant and Banquet departments to coordinate service and timing of events and meals.
    • Communicate areas in need of attention to staff and follow up to ensure follow-through.
    • Support and assist with new menu launches, concepts, and promotions for our Restaurant outlets and Banquets.
    • Assist in determining food presentation and create decorative food displays.
    • Prepare and cook a variety of foods, either on a regular basis or for special guests or functions.
    • Inspect the quality of raw and cooked food products to ensure standards are met.
  • Supervising Daily Culinary Team Activities
    • Ensure and maintain the productivity level of employees.
    • Ensure completion of assigned duties.
    • Coordinate activities of cooks and workers engaged in food preparation.
    • Utilize interpersonal and communication skills to lead, influence, and encourage others.
    • Lead shifts while personally preparing food items and executing requests based on required specifications.
    • Handle employee questions and concerns.
    • Identify the developmental needs of others and provide coaching, mentoring, or other forms of support.
    • Conduct employee performance appraisal processes, providing feedback as needed.
    • Communicate performance expectations in accordance with job descriptions for each position.
    • Participate in an ongoing employee recognition program.
    • Monitor employee progress towards meeting performance expectations.
    • Conduct training when necessary.
  • Maintaining Culinary Goals
    • Follow specific goals and plans to prioritize, organize, and accomplish work.
    • Monitor staffing levels to ensure guest service, operational needs, and financial objectives are met.
    • Place orders for necessary supplies and manage food and supply inventories according to budget.
    • Participate in department meetings and communicate a clear and consistent message regarding departmental goals to produce desired results.
  • Ensuring Exceptional Customer Service
    • Provide services that exceed customer satisfaction and retention expectations.
    • Manage day-to-day operations, ensuring quality, standards, and meeting customer expectations on a daily basis.
    • Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
    • Set a positive example for guest relations.
    • Strive to improve service performance.
    • Handle guest problems and complaints, seeking assistance from a supervisor as necessary.
    • Empower employees to provide excellent customer service within guidelines.
  • Additional Responsibilities
    • Provide information to supervisors, co-workers, and subordinates by telephone, in written form, email, or in person.
    • Serve as a role model to demonstrate appropriate behaviors.
    • Analyze information and evaluate results to choose the best solution and solve problems.
    • Comply with loss prevention policies and procedures.
    • Report malfunctions in department equipment.
    • Attend and participate in all pertinent meetings.
    • Encourage and build mutual trust, respect, and cooperation among team members.