Sous Chef

**Additional Information** Relocation Assistance Available **Job Number** 26089730 **Job Category** Food and Beverage & Culinary **Location** 3838 Wyllie Rd, Princeville, Hawaii, United States, 96722 VIEW ON MAP ( **Schedule** Full Time **Located Remotely?** N **Position Type** Management **Pay Range:** $77,482 - $82,225 **Expiration Date:** 09/04/2026 **Additional Information:** This hotel is owned and operated by an independent franchisee, Marriott Ownership Resorts Inc. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc. **Job Summary:** Supervises, directs and develops all kitchen/culinary staff to ensure consistent, high-quality products are produced. Ensures overall success of daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions including food production, purchasing and sanitation. Focuses to continually improve guest and associate satisfaction while maintaining the operating budget. Ensures food safety and sanitation standards are in place and compliant. **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 with all kitchen operations and preparation. + Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. + Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. + Assists in determining how food should be presented and creates decorative food displays. + Maintains purchasing, receiving and food storage standards. + Ensures compliance with food handling and sanitation standards. + Performs all duties of kitchen managers and associates as necessary. + Recognizes superior quality products, presentations and flavor. + Ensures compliance with all applicable laws and regulations. + Follows proper handling of all food products. + Operates and maintains all department equipment and reports malfunctions. + Checks the quality of raw and cooked food products to ensure standards are met. **Leading Kitchen Operations** + Supervises and coordinates activities of cooks and staff engaged in food preparation. + Leads shifts while personally preparing food items and executing requests based on required specifications. + 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. + Serves as a role model to demonstrate appropriate behaviors. + Maintains the productivity level of associates. + Ensures associates understand expectations and parameters. + Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team. + Ensures policies are administered fairly and consistently. + Communicates performance expectations in accordance with job descriptions for each position. + Recognizes success performance and produces desired results. **Ensuring Exceptional Customer Service** + Provides services that are above and beyond for customer satisfaction and retention. + Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. + Sets a positive example for guest relations. + Empowers associates to provide excellent customer service. + 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. + Develops 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. **Conducting Human Resources Activities** + Participates in interviewing and hiring of team members with the appropriate skills. + Uses all available on the job training tools to train new associates and provide follow-up training as necessary. + Communicates performance expectations in accordance with job descriptions for each position. + Conducts a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job. + Ensures associates understand Company, Resort and Departmental expectations and parameters. + Ensures associates are cross-trained to support successful daily operations. + Establishes and maintains open, collaborative relationships with associates and ensures associates do the same with them. + Schedules associates to business demands and tracks associate time and attendance. + Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to policy. + Observes service behaviors of associates and provides feedback to individuals. + Ensures associate recognition is taking place on all shifts. + Solicits associate feedback, utilizes an "open door" policy, and reviews associate satisfaction results to identify and address associate problems or concerns. + Participates in associate progressive discipline procedures. + Reviews associate satisfaction results. + **Additional Responsibilities** + Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. + Analyzes information and evaluates results to choose the best solution and solve problems. + Attends and participates in all pertinent meetings. Salary range: $77,482 - $82,225 **Relocation Assistance Available** **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. _This company is an equal opportunity employer._ frnch1