Sous Chef

Georgetown, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $55,200.00 - $65,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Paid holidays

bonus eligibility

Job Description

Sheraton Austin Georgetown Hotel & Conference Center is a distinguished hospitality establishment located in Georgetown, Texas. Part of the renowned Sheraton brand under Marriott International, this hotel and conference center offers a blend of comfort, elegance, and modern amenities designed to serve both leisure and business travelers. The Sheraton name is synonymous with quality service, welcoming environments, and exceptional guest experiences. With a focus on creating memorable stays, the Georgetown location embodies these values, delivering dedicated service in a vibrant community setting. The hotel features extensive conference facilities, luxurious guest rooms, dining options, and recreational amenities that appeal to a wide array of guests. As a leading player in the hospitality industry, Sheraton Austin Georgetown Hotel & Conference Center is committed to fostering a supportive workplace culture that values diversity, teamwork, and career development.

The position available is for a Full-Time Culinary Manager in the Food and Beverage category. This role is classified under management and offers an annual salary range of $55,200 to $65,000, with eligibility for bonuses. The Culinary Manager will oversee the daily operations of the kitchen, ensuring the delivery of high-quality food products and exceptional guest service standards. This management position demands a combination of culinary expertise, leadership skills, and operational oversight to maintain an efficient kitchen environment. The successful candidate will be responsible for supervising kitchen staff, managing production needs, maintaining sanitation and food safety standards, and contributing creatively to menu development. The Culinary Manager acts as a hands-on leader who not only directs but also actively participates in food preparation, ensuring both consistency and excellence in culinary outcomes. Additionally, the role requires effective budget management, staff training and development, and collaboration with other departments to enhance overall guest satisfaction. This opportunity is ideal for a motivated culinary professional seeking to grow within a reputable hotel brand and make a significant impact in a dynamic kitchen setting.

Job Requirements

High school diploma or GED
Four years experience in culinary, food and beverage, or related professional area
OR two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
Two years experience in culinary, food and beverage, or related professional area
Ability to manage kitchen operations
Competency in food preparation and cooking
Knowledge of food safety and sanitation standards
Leadership and team management skills
Effective communication and interpersonal abilities
Capability to handle guest complaints and feedback
Proficiency in scheduling and labor management systems
Commitment to maintaining quality and budget standards
Willingness to work full-time in a hotel kitchen environment

Job Qualifications

High school diploma or GED with four years of experience in culinary or related field
OR two-year degree in Culinary Arts, Hotel and Restaurant Management, or related field with two years of relevant experience
Proven leadership and kitchen management skills
Ability to prepare and cook diverse menu items
Strong understanding of food safety regulations and sanitation standards
Excellent interpersonal and communication skills
Experience in budgeting and labor management
Ability to train, coach, and develop kitchen staff
Problem-solving and decision-making capabilities
Customer service orientation and ability to handle guest feedback
Knowledge of culinary presentation and decorative food displays
Familiarity with food purchasing and inventory management

Job Duties

Manage kitchen shift operations ensuring compliance with food and beverage policies
Estimate daily production needs and communicate with kitchen personnel
Assist Executive Chef with kitchen operations and food preparation
Prepare and cook various foods regularly and for special functions
Develop and design new culinary applications and decorative food displays
Maintain purchasing, receiving, and food storage standards
Ensure compliance with food handling, sanitation standards, and applicable laws
Supervise and coordinate cooks and kitchen workers
Lead kitchen shifts by preparing food and executing specifications
Utilize interpersonal skills to lead and encourage team members
Build mutual trust, respect, and cooperation among staff
Serve as a role model exhibiting appropriate behavior
Maintain employee productivity and clear communication of expectations
Establish and maintain collaborative relationships within the kitchen team
Administer property policies fairly and consistently
Communicate performance standards and recognize successful performance
Deliver exceptional customer service exceeding guest expectations
Manage day-to-day kitchen operations focusing on quality and standards
Set a positive example in guest relations and empower staff
Collect and act on guest feedback
Handle guest complaints professionally
Achieve and exceed culinary, budget, and team goals
Develop plans to prioritize and accomplish work efficiently
Use Labor Management System for scheduling and time tracking
Train employees on safety procedures
Identify staff developmental needs and provide coaching
Participate in employee performance appraisals
Report issues to department management and human resources
Provide information and communicate effectively via various channels
Analyze problems and implement solutions
Attend and engage in relevant meetings