3 Month Fixed Term Sous Chef - Johannesburg Marriott Hotel Melrose Arch

Job Summary

Accountable for the overall success of daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading 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 and guides and develops staff, including direct reports. Ensures sanitation and food standards are achieved.

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 the Executive Chef with kitchen operations and preparation.
• Prepares and cooks foods of all types for regular service, special guests or functions.
• Develops, designs or creates new applications, ideas, relationships, systems or products, including artistic contributions.
• Assists in determining food presentation and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards, applicable laws and regulations, and proper food temperatures.
• Performs kitchen manager and employee duties as necessary.
• Operates and maintains department equipment and reports malfunctions.
• Checks raw and cooked food products to ensure quality standards are met.

Leading Kitchen Operations

• Supervises and coordinates cooks and workers engaged in food preparation.
• Leads shifts while personally preparing food items and executing requests to specification.
• Uses interpersonal and communication skills to lead, influence and encourage others, demonstrating honesty, integrity and sound business decision-making.
• Builds mutual trust, respect and cooperation among team members and serves as a role model.
• Maintains employee productivity, communicates expectations and establishes open, collaborative relationships.
• Ensures property policies are administered fairly and consistently.
• Communicates performance expectations and recognizes successful performance.

Ensuring Exceptional Customer Service

• Provides service above and beyond expectations to support customer satisfaction and retention.
• Manages day-to-day operations while meeting quality, standards and customer expectations.
• Sets a positive example for guest relations and empowers employees to provide excellent customer service.
• Interacts with guests to obtain feedback and handles guest problems and complaints.

Maintaining Culinary Goals

• Achieves performance, budget and team goals.
• Develops goals and plans to prioritize, organize and accomplish work.
• Uses the Labor Management System to schedule according to business demands and track employee time and attendance.
• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

• Identifies developmental needs and coaches, mentors or otherwise helps others improve their knowledge and skills.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback and coaching.
• Participates in employee performance appraisals and provides feedback as needed.
• Brings issues to the department manager and Human Resources as necessary.

Additional Responsibilities

• Provides information to supervisors, co-workers and subordinates by telephone, in writing, by email or in person.
• Analyzes information and evaluates results to choose solutions and solve problems.
• Attends and participates in pertinent meetings.

Education and Experience

• High school diploma or GED and 4 years of experience in culinary, food and beverage or a related professional area; or
• Two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management or a related major and 2 years of experience in culinary, food and beverage or a related professional area.

Marriott International is an equal opportunity employer committed to inclusion and non-discrimination on any protected basis, including disability and veteran status.

Marriott Hotels and JW Marriott are part of Marriott International. Marriott Hotels focuses on thoughtful, heartfelt, forward-thinking hospitality, while JW Marriott offers luxury properties, associate development and holistic well-being.