Sous Chef - Garde Manger

St. Cloud, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $64,000.00 - $86,000.00

Work Schedule

Standard Hours

Day Shifts

Benefits

Health Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Career development opportunities

Meal allowance

Employee assistance program

Job Description

Sheraton Hotels & Resorts, a prestigious global hospitality brand under Marriott International, has been a place for gathering and connecting since 1937. This renowned hotel chain operates in over 400 communities worldwide, dedicated to delivering engaging guest experiences and thoughtful service. The Sheraton family prides itself on fostering a sense of belonging, inclusion, and celebration of diverse backgrounds, talents, and experiences of its associates. As an equal opportunity employer, Sheraton ensures a non-discriminatory environment that values every individual regardless of disability, veteran status, or any other protected status by law. Joining Sheraton means becoming part of a global community with an unwavering commitment to excellence, collaboration, and exceptional service.

The Kitchen Manager at Sheraton Hotels & Resorts plays a crucial role in ensuring the overall success of daily kitchen operations. This leadership position is accountable for driving culinary excellence while supervising and guiding kitchen personnel. The Kitchen Manager actively exhibits culinary talents through personal performance of tasks and leads the team to maintain high standards of food quality and sanitation. Their responsibilities span overseeing all kitchen functions, including purchasing, food preparation, compliance with food safety standards, and ensuring consistent delivery of superior products to guests. A vital part of this role is fostering a positive work environment by encouraging teamwork, building mutual trust, and communicating expectations clearly among staff.

Operating within a dynamic hospitality setting, the Kitchen Manager also focuses on continuous improvement in both guest and employee satisfaction. By managing the kitchen budget efficiently and ensuring adherence to labor management systems, this professional supports the financial goals of the establishment. They mentor employees, support development through coaching, and lead by example to uphold integrity and exemplary behavior. Engaging with guests to solicit feedback and promptly resolving complaints is essential to maintaining exceptional customer service. The Kitchen Manager’s responsibility extends to organizing culinary presentations and creatively contributing to the food menu and display.

This position demands a balance of hands-on culinary expertise with strong leadership and communication skills. Ideal candidates will possess a high school diploma or GED coupled with relevant experience, or a degree in Culinary Arts or Hotel and Restaurant Management with professional kitchen experience. The role requires someone who is proactive in meeting culinary goals, managing human resources, and committed to upholding the brand standards of Sheraton. As part of Marriott International’s portfolio, the Kitchen Manager benefits from a supportive global network dedicated to professional growth and excellence in hospitality.

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
Ability to lead and manage kitchen staff
Strong knowledge of food safety and sanitation standards
Excellent interpersonal and communication skills
Ability to work in a fast-paced environment
Basic computer skills for labor management systems
Ability to handle guest complaints effectively

Job Qualifications

High school diploma or GED
2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major preferred
Minimum 2 years practical experience in culinary or food and beverage operations
Proven leadership and team management skills
Strong organizational and problem-solving abilities
Knowledge of food preparation and presentation techniques
Ability to maintain high culinary standards and sanitation practices
Excellent customer service orientation
Strong communication and interpersonal skills
Ability to train and develop staff

Job Duties

Manages kitchen shift operations and ensures compliance with all Food & 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