Sous Chef II
Company: Marriott International
Location: Rancho Mirage
Posted on: June 24, 2022
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Job Description:
Posting Date Apr 12, 2022
Job Number 22058234
Job Category Food and Beverage & Culinary
Location The Ritz-Carlton Rancho Mirage, 68900 Frank Sinatra Drive,
Rancho Mirage, California, United States
Brand The Ritz-Carlton
Schedule Full-Time
Relocation? N
Position Type Management
Located Remotely? N
At more than 100 award-winning properties worldwide, The
Ritz-Carlton Ladies and Gentlemen create experiences so exceptional
that long after a guest stays with us, the experience stays with
them. As the premier worldwide provider of luxury experiences, we
set the standard for rare and special luxury service the world
over. We invite you to explore The Ritz-Carlton.
JOB SUMMARY 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 associate
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. CANDIDATE PROFILE Education and Experience High school
diploma or GED; 4 years experience in the culinary, food and
beverage, or related professional area. OR 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
Assists in developing, designing, or creating new applications,
ideas, relationships, systems, or products, including artistic
contributions. Assists in determining how food should be presented
and creates decorative food displays. Supports supervision of
kitchen shift operations and ensures compliance with all Food &
Beverage policies, standards and procedures. Informs purchasing,
receiving and food storage standards. Ensures compliance with food
handling and sanitation standards. Performs all duties of kitchen
managers and associates as necessary. Estimates daily production
needs on a weekly basis and communicates production needs to
kitchen personnel daily. Assists Executive Chef with all kitchen
operations. Recognizes superior quality products, presentations and
flavor. Ensures compliance with all local, state and federal (e.g.,
OSHA, ASI and Health Department) regulations. Follows proper
handling and right temperature of all food products. Operates and
maintains all department equipment and reports malfunctions.
Prepares and cooks foods of all types, either on a regular basis or
for special guests or functions. Checks the quality of raw and
cooked food products to ensure that standards are met. Supporting
Management of Kitchen Operations 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 team members. Demonstrate
appropriate behaviors. Ensures associates understand expectations
and parameters of kitchen goals and/or daily kitchen work.
Establishes and maintains open, collaborative relationships with
associates and ensures associates do the same within the team.
Ensures property policies are administered fairly and consistently.
Communicates performance expectations in accordance with job
descriptions for each position. Recognizes success performance and
produces desired results. Leads shifts while personally preparing
food items and executing requests based on required specifications.
Ensuring Exceptional Customer Service Provides services that are
above and beyond for customer satisfaction and retention. Sets a
positive example for guest relations. Empowers associates to
provide excellent customer service. Strives to improve service
performance. Interacts with guests to obtain feedback on product
quality and service levels. Handles guest problems and complaints.
Maintaining Culinary Goals Achieves and exceeds goals including
performance goals, budget goals, team goals, etc. Assists in
development of 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
associate time and attendance. Trains associates in safety
procedures. Additional Responsibilities 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 (e.g., Daily Stand Up, BEO,
Pre-Cons, Staff, Forecast, Department and Intradepartment). -
Marriott International is an equal opportunity employer. -We
believe 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.
Food and Beverage & CulinaryRequired
Keywords: Marriott International, Palm Springs , Sous Chef II, Hospitality & Tourism , Rancho Mirage, California
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