Sous Chef I - The Ritz-Carlton (21150578)
Company: Marriott International, Inc.
Posted on: January 15, 2022
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The Ritz-Carlton Bacara, Santa Barbara located at 8301 Hollister
Avenue, Santa Barbara, CA, 93117 is hiring a Sous Chef I.
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.
Education and Experience
High school diploma or GED; 4 years experience in the culinary,
food and beverage, or related professional area.
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
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
Informs purchasing, receiving and food storage standards.
Ensures compliance with food handling and sanitation standards.
Performs all duties of kitchen managers and associates as
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
Operates and maintains all department equipment and reports
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
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
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
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
Trains associates in safety procedures.
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
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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.
Keywords: Marriott International, Inc., Santa Barbara , Sous Chef I - The Ritz-Carlton (21150578), Hospitality & Tourism , Goleta, California
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