Sous Chef

Seattle, WA, USA|Onsite

Job Overview

Employment Type

Temporary

Hourly

Internship

Consulting

Full-time

Part-time

Compensation

Type:

Salary

Rate:

Range $77,970.00 - $92,000.00

Benefits

Medical insurance

Dental Insurance

Vision Insurance

health care flexible spending account

Dependent Care Flexible Spending Account

Life insurance

Disability insurance

accident insurance

Paid parental leave

educational assistance

401(k) Plan

stock purchase plan

Employee Discounts

Commuter Benefits

Employee assistance program

Childcare discounts

Paid Time Off

Job Description

The Westin Seattle, located at 1900 5th Ave, Seattle, Washington, is a distinguished hotel known for its commitment to exceptional guest experiences and wellness-driven hospitality. As part of Marriott International, a global leader in the hospitality industry, The Westin Seattle embraces a culture that values diversity, inclusion, and employee well-being. This full-time management position is based on-site at the hotel and offers a competitive annual salary range from $77,970 to $92,000, along with eligibility for an annual bonus. Benefits include comprehensive medical, dental, and vision coverage, flexible spending accounts, life and disability insurance, paid parental leave, educational assistance, retirement plans,... Show More

Job Requirements

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

Job Qualifications

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

Job Duties

Manages kitchen shift operations and ensures compliance with all Food and Beverage policies, standards and procedures
estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
assists Executive Chef 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 employees as necessary
recognizes superior quality products, presentations and flavor
ensures compliance with all applicable laws and regulations
follows proper handling and right temperature of all food products
operates and maintains all department equipment and reports malfunctions
checks the quality of raw and cooked food products to ensure that standards are met
supervises and coordinates activities of cooks and workers 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 employees
ensures employees understand expectations and parameters
establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
ensures property policies are administered fairly and consistently
communicates performance expectations in accordance with job descriptions for each position
recognizes success performance and produces desired results
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 employees to provide excellent customer service
interacts with guests to obtain feedback on product quality and service levels
handles guest problems and complaints
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 employee time and attendance
trains employees in safety procedures
identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
participates in the employee performance appraisal process, providing feedback as needed
brings issues to the attention of the department manager and Human Resources as necessary
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

Job Location

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