Senior Kitchen Manager

7 days ago


Houston, Texas, United States Marriott International Full time
Job Summary

As an Executive Sous Chef at Marriott International, you will play a key role in ensuring the success of our culinary operations. This is a management position that focuses on successfully accomplishing the daily objectives in the kitchen. You will lead a team of staff while personally assisting in all areas of the kitchen, including food production, purchasing, and kitchen sanitation. Your goal will be to contribute to ensuring guest and employee satisfaction while maintaining the operating budget.

Candidate Profile

We are looking for a highly skilled and experienced professional who has a strong background in the culinary industry. The ideal candidate will have:

  • A high school diploma or equivalent, with at least 5 years of experience in the culinary, food and beverage, or related professional area.
  • Or, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, with at least 3 years of experience in the culinary, food and beverage, or related professional area.
Core Work Activities

As an Executive Sous Chef, your primary responsibilities will include:

  • Ensuring that culinary standards and responsibilities are met, including developing and implementing new menu items and recipes.
  • Maintaining food handling and sanitation standards, and ensuring that all employees follow proper food safety procedures.
  • Overseeing the production and preparation of culinary items, including planning and executing menus, and managing inventory and supplies.
  • Ensuring that employees have proper supplies, equipment, and uniforms, and that the kitchen is clean and well-maintained.
  • Performing all duties of culinary and related kitchen area employees in high demand times, and leading by example.
  • Communicating areas in need of attention to staff and following up to ensure follow through.
  • Supporting and assisting with new menus, concepts, and promotions for the restaurant outlets and banquets.
  • Assisting in determining how food should be presented and creating decorative food displays.
  • Preparing and cooking foods of all types, either on a regular basis or for special guests or functions.
  • Checking the quality of raw and cooked food products to ensure that standards are met.
Supervising Daily Culinary Team Activities

You will be responsible for:

  • Ensuring and maintaining the productivity level of employees, and ensuring completion of assigned duties.
  • Coordinating activities of cooks and workers engaged in food preparation, and utilizing interpersonal and communication skills to lead, influence, and encourage others.
  • Leading shifts while personally preparing food items and executing requests based on required specifications.
  • Handling employee questions and concerns, and identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
  • Conducting employee performance appraisal process, giving feedback as needed, and communicating performance expectations in accordance with job descriptions for each position.
  • Participating in an on-going employee recognition program, and monitoring employee's progress towards meeting performance expectations.
  • Conducting training when appropriate.
Maintaining Culinary Goals

You will be responsible for:

  • Following specific goals and plans to prioritize, organize, and accomplish your work, and monitoring staffing levels to ensure that guest service, operational needs, and financial objectives are met.
  • Placing orders for appropriate supplies and managing food and supply inventories according to budget.
  • Participating in department meetings and continually communicating a clear and consistent message regarding the departmental goals to produce desired results.
Ensuring Exceptional Customer Service

You will be responsible for:

  • Providing services that are above and beyond for customer satisfaction and retention, and managing day-to-day operations to ensure the quality, standards, and meeting the expectations of the customers on a daily basis.
  • Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Sets a positive example for guest relations, and strives to improve service performance.
  • Handles guest problems and complaints seeking assistance from supervisor as necessary, and empowers employees to provide excellent customer service within guidelines.
Additional Responsibilities

You will be responsible for:

  • Providing information to supervisors, co-workers, and subordinates by telephone, in written form, email, or in person.
  • Serving as a role model to demonstrate appropriate behaviors.
  • Analyzing information and evaluating results to choose the best solution and solve problems.
  • Complying with loss prevention policies and procedures.
  • Reporting malfunctions in department equipment.
  • Attending and participating in all pertinent meetings.
  • Encouraging and building mutual trust, respect, and cooperation among team members.


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