Sous Chef

Hutto, 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

Employee Discounts

Retirement Plan

Professional development opportunities

Employee assistance program

Job Description

Sheraton Hotels & Resorts is a prominent brand under Marriott International, recognized worldwide for its dedication to providing exceptional guest experiences through thoughtful service and a welcoming atmosphere. Established in 1937, Sheraton has built a legacy as a place where people gather, connect, and create lasting memories across more than 400 communities globally. As part of Marriott International, Sheraton benefits from a global network of hospitality professionals and resources that foster career growth, diversity, and inclusion. The brand is committed to maintaining a productive and collaborative environment that celebrates the unique backgrounds and talents of its associates, actively promoting equality and non-discrimination based on disability, veteran status, or other protected classifications. Sheraton's mission is to be "The World's Gathering Place," offering a welcoming environment for employees and guests alike, where every individual feels a sense of belonging and can thrive personally and professionally.

The role of Kitchen Manager at Sheraton Hotels & Resorts is a vital leadership position responsible for overseeing the daily operations of the kitchen to ensure a consistently high-quality culinary experience for guests. The Kitchen Manager not only leads by example through hands-on culinary tasks but also manages and develops kitchen staff to maintain efficient operations aligned with the brand's standards. This position requires a strong focus on food quality, safety, and sanitation, as well as budgeting and resource management to maximize operational efficiency. The Kitchen Manager collaborates closely with the Executive Chef and other food and beverage professionals to plan menus, control inventory, and ensure compliance with all health regulations and company policies.

In this role, the Kitchen Manager is expected to exhibit culinary skills by preparing a variety of foods, creating innovative food presentations, and contributing to menu development. Leadership responsibilities include supervising kitchen teams, fostering a culture of mutual respect, trust, and productivity, and maintaining open communication within the department. The Kitchen Manager also plays a key role in delivering standout customer service by meeting and exceeding guest expectations, handling feedback, and resolving any issues that arise promptly. Furthermore, the position involves human resource management activities such as coaching, mentoring, conducting performance appraisals, and ensuring team members adhere to safety protocols and organizational standards.

Beyond operational duties, the Kitchen Manager contributes to continuous improvement initiatives in culinary operations, labor scheduling, and financial management. Using tools like the Labor Management System, the manager ensures effective scheduling that aligns with business demands while monitoring employee attendance and performance. The role demands problem-solving skills, attention to detail, and the ability to analyze data to make informed decisions that enhance kitchen productivity and guest satisfaction. The Kitchen Manager is also responsible for maintaining communication with various stakeholders within the hotel, including supervisors and human resources, to address departmental issues and promote a harmonious work environment.

Working at Sheraton Hotels & Resorts means joining a supportive global team committed to fostering personal and professional growth while delivering memorable experiences to guests around the world. This position is ideal for culinary professionals who thrive in leadership roles, enjoy creating innovative food experiences, and excel at managing teams to achieve operational excellence. Sheraton invites passionate individuals to be part of an inspiring workplace where they can bring their best selves to work, grow their careers, and make a meaningful impact on guests and colleagues alike.

Job Requirements

High school diploma or GED
4 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
2 years experience in culinary, food and beverage, or related professional area
Strong communication skills
Ability to lead and motivate a team
Knowledge of food safety and sanitation regulations
Ability to manage multiple tasks and priorities
Flexibility to work varied shifts including weekends and holidays

Job Qualifications

High school diploma or GED with 4 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 with 2 years experience in culinary, food and beverage, or related professional area
Strong culinary skills with ability to prepare and present various food items
Proven leadership and team management abilities
Knowledge of food safety and sanitation standards
Ability to manage budgets and control costs
Excellent communication and interpersonal skills
Problem-solving skills and ability to analyze information for decision-making
Experience with labor management and scheduling systems
Customer service oriented with ability to handle guest feedback and complaints professionally
Ability to train, mentor, and develop staff

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