Assistant Sous Chef

Atlanta, GA, USA|Onsite

Job Overview

Employment Type

Hourly

Compensation

Type:

Salary

Rate:

Range $48,100.00 - $64,900.00

Work Schedule

Standard Hours

Day Shifts

Benefits

Health Insurance

bonus program

401(k) Plan

Employee stock purchase plan

Paid Time Off

Life insurance

Group disability insurance

Travel Discounts

Adoption assistance

Paid parental leave

Health savings account

flexible spending accounts

Tuition Assistance

Pre-tax commuter benefits

Job Description

Marriott International is a renowned global hospitality company that operates a broad portfolio of hotels and lodging facilities under various brand names. Among its prestigious brands is JW Marriott, a luxury segment known for elegant properties in gateway cities and picturesque resort locations worldwide. Marriott Hotels and JW Marriott share a commitment to delivering exceptional guest experiences through innovation, heartfelt service, and high standards. Marriott Hotels strive to elevate the art of hospitality, blending tradition with forward-thinking service to uphold their promise of "Wonderful Hospitality. Always." The company fosters a rich and inclusive work culture that celebrates diversity, inclusiveness, and... Show More

Job Requirements

High school diploma or GED
5 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
3 years experience in the culinary, food and beverage, or related professional area
Ability to work in fast-paced environment
Strong leadership and communication skills
Ability to stand for extended periods and perform physical kitchen tasks
Availability to work flexible hours, including weekends and holidays
Compliance with food safety and sanitation regulations

Job Qualifications

High school diploma or GED
5 years experience in 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
3 years experience in culinary, food and beverage, or related professional area
Strong leadership and interpersonal skills
Knowledge of food safety and sanitation standards
Experience in managing kitchen production and staff
Excellent communication and organizational skills
Ability to coach and develop team members
Ability to handle multiple tasks in a fast-paced environment
Proficient in inventory and budget management

Job Duties

Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
Maintains food handling and sanitation standards
Ensures all employees have proper supplies, equipment and uniforms
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
Communicates areas in need of attention to staff and follows up to ensure follow through
Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets
Assists in determining how food should be presented and creates decorative food displays
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
Ensures and maintains the productivity level of employees
Ensures completion of assigned duties
Coordinates activities of cooks and workers engaged in food preparation
Utilizes interpersonal and communication skills to lead, influence, and encourage others
advocates sound financial/business decision making
demonstrates honesty/integrity
leads by example
Leads shifts while personally preparing food items and executing requests based on required specifications
Handles employee questions and concerns
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
Conducts employee performance appraisal process, giving feedback as needed
Communicates performance expectations in accordance with job descriptions for each position
Participates in an on-going employee recognition program
Monitors employee's progress towards meeting performance expectations
Conducts training when appropriate
Follows specific goals and plans to prioritize, organize, and accomplish work
Monitors staffing levels to ensure guest service, operational needs and financial objectives are met
Places orders for appropriate supplies and manages food and supply inventories according to budget
Participates in department meetings and communicates a clear and consistent message regarding departmental goals
Provides services above and beyond for customer satisfaction and retention
Manages day-to-day operations, ensuring quality, standards and meeting customer expectations
Improves service by communicating and assisting to understand guest needs
providing guidance, feedback, and coaching
Sets a positive example for guest relations
Strives to improve service performance
Handles guest problems and complaints seeking assistance as necessary
Empowers employees to provide excellent customer service within guidelines
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, email, or in person
Serves as a role model to demonstrate appropriate behaviors
Analyzes information and evaluates results to choose the best solution and solve problems
Complies with loss prevention policies and procedures
Reports malfunctions in department equipment
Attends and participates in all pertinent meetings
Encourages and builds mutual trust, respect, and cooperation among team members

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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