Junior Sous Chef

As Junior Sous Chef you will be focuses on successfully accomplishing the daily objectives in the kitchen. Assist the Sous Chef in Assist the Sous Chef in staff in the daily operational duties.
 

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.

• Be fluent verbally and in writing in both English and Swedish.

CORE WORK ACTIVITIES 
 

Ensuring Culinary Standards and Responsibilities are Met
• Maintains food handling and sanitation standards.
• Performs all duties of Culinary and related kitchen area employees in high demand times.
• Oversees production and preparation of culinary items.
• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Complies with loss prevention policies and procedures.
• Strives to improve service performance.
• 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.
• Assists in determining how food should be presented and creates decorative food displays.
 

Supporting Culinary Team Activities
• Assist the Sous Chef with the daily shift operations.
• Ensures all employees have proper supplies, equipment and uniforms.
• Ensures completion of assigned duties.
• Handles employee questions and concerns.
• Participates in an on-going employee recognition program.
• Conducts training when appropriate.
Maintaining Culinary Goals
• Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
• Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.
 

Providing Exceptional Customer Service
• Sets a positive example for guest relations.
• Handles guest problems and complaints seeking assistance from supervisor as necessary.
• Empowers employees to provide excellent customer service within guidelines.
Additional Responsibilities
• Reports malfunctions in department equipment.
• Purchases appropriate supplies and manages food and supply inventories according to budget.
• Attends and participates in all pertinent meetings.
 
 
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.
 
 
 
 
 


JOB SUMMARY



Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.



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

• Maintains food handling and sanitation standards.

• Performs all duties of Culinary and related kitchen area employees in high demand times.

• Oversees production and preparation of culinary items.

• Ensures employees keep their work areas clean and sanitary.

• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.

• Complies with loss prevention policies and procedures.

• Strives to improve service performance.

• Communicates areas in need of attention to staff and follows up to ensure follow through.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Assists in determining how food should be presented and creates decorative food displays.



Supporting Culinary Team Activities

• Supervises daily shift operations.

• Ensures all employees have proper supplie