SousChef-Senior - Falls Church Marriott Fairview Park - (19087344)
Company: Marriott International, Inc.
Location: Silver Spring
Posted on: August 16, 2019
Here's To Your Journey with Marriott Hotels Resorts Suites Marriott
International portfolio of brands includes both JW Marriott and
Marriott Hotels. Marriott Hotels, Marriott Internationals flagship
brand with more than 500 global locations, is advancing the art of
hosting so that our guests can travel brilliantly. As a host with
Marriott Hotels, you will help keep this promise by delivering
premium choices, sophisticated style, and well-crafted details.
With your skills and imagination, together we will innovate and
reinvent the future of travel. JW Marriott is part of Marriott
International''s luxury portfolio and consists of more than 80
beautiful properties in gateway cities and distinctive resort
locations around the world. JW believes our associates come first.
Because if youre happy, our guests will be happy. Its as simple as
that. Our hotels offer a work experience unlike any other, where
youll be part of a community and enjoy a true camaraderie with a
diverse group of co-workers. JW creates opportunities for training,
development, recognition and most importantly, a place where you
can really pursue your passions in a luxury environment. Treating
guests exceptionally starts with the way we take care of our
associates. Thats The JW Treatment. The Falls Church Marriott
Fairview Park, located at 3111 Fairview Park Drive, Falls Church,
Virginia, 22042 is currently hiring a SousChef-Senior.
Responsibilities include: Accountable for overall success of the
daily kitchen operations. Exhibits culinary talents by personally
performing tasks while leading the staff and managing all food
related functions. Works to continually improve guest and employee
satisfaction while maintaining the operating budget. Supervises all
kitchen areas to ensure a consistent, high quality product is
produced. Responsible for guiding and developing staff including
direct reports. Must ensure sanitation and food standards are
achieved. CANDIDATE PROFILE Education and Experience 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. CORE WORK
ACTIVITIES Leading Culinary Team Utilizes interpersonal and
communication skills to lead, influence, and encourage others;
advocates sound financial/business decision making; demonstrates
honesty/integrity; leads by example. Supervises and manages
employees. Managing all day-to-day operations. Understanding
employee positions well enough to perform duties in employees''
absence. Encourages and builds mutual trust, respect, and
cooperation among team members. Serves as a role model to
demonstrate appropriate behaviors. Ensures and maintains the
productivity level of employees. Solicits employee feedback,
utilizes an "open door" policy and reviews employee satisfaction
results to identify and address employee problems or concerns.
Ensures employees understand expectations and parameters.
Establishes and maintains open, collaborative relationships with
employees and ensures employees do the same within the team.
Celebrates successes by publicly recognizing the contributions of
team members. Leads shifts while personally preparing food items
and executing requests based on required specifications. Supervises
and coordinates activities of cooks and workers engaged in food
preparation. Ensuring Culinary Standards and Responsibilities are
Met Develops, designs, or creates new applications, ideas,
relationships, systems, or products, including artistic
contributions. Supervises kitchen shift operations and ensures
compliance with all Food & Beverage policies, standards and
procedures. Recognizes superior quality products, presentations and
flavor. Ensures compliance with food handling and sanitation
standards. Follows proper handling and right temperature of all
food products. Ensures employees maintain required food handling
and sanitation certifications. Assists Executive Chef with all
kitchen operations. Maintains purchasing, receiving and food
storage standards. 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. Assists in determining how food should be presented and
creates decorative food displays. Ensuring Exceptional Customer
Service Provides services that are above and beyond for customer
satisfaction and retention. Manages day-to-day operations, ensures
the quality, standards and meeting the expectations of the
customers on a daily basis. Improves service by communicating and
assists individuals to understand guest needs, providing guidance,
feedback, and individual coaching when needed. Observes service
behaviors of employees and provides feedback to individuals.
Strives to improve service performance. Emphasizes guest
satisfaction during all departmental meetings and focuses on
continuous improvement. Empowers employees to provide excellent
customer service. Sets a positive example for guest relations.
Maintaining Culinary Goals Achieves and exceeds goals including
performance goals, budget goals, team goals, etc. Develops specific
goals and plans to prioritize, organize, and accomplish your work.
Understands the impact of departments operation on the overall
property financial goals and objectives and manages to achieve or
exceed budgeted goals. Trains employees in safety procedures.
Managing and Conducting Human Resource Activities Identifies the
developmental needs of others and coaches, mentors, or otherwise
helps others to improve their knowledge or skills. Identifies the
educational needs of others, develops formal educational or
training programs or classes, and teaches or instructs others.
Manages payroll administration. Brings issues to the attention of
the department manager and Human Resources as necessary. Utilizes
the Labor Management System to effectively schedule to business
demands and for tracking of employee time and attendance. Reviews
staffing levels to ensure that guest service, operational needs and
financial objectives are met. Participates in employee progress
discipline procedures. Participates in the employee performance
appraisal process, providing feedback as needed. Participates in
the development and implementation of corrective action plans.
Additional Responsibilities Provides information to supervisors,
co-workers, and subordinates by telephone, in written form, e-mail,
or in person. Analyzes information and evaluates results to choose
the best solution and solve problems. Attends and participates in
all pertinent meetings. To apply now, go to:
Marriott International is consistently recognized as an employer of
choice globally by FORTUNE magazine, DiversityInc and Great Places
to Work Institute, among others. Visit www.marriott.com/careers to
learn more about our workplace culture and career opportunities.
Chat, engage and follow us on social media.
http://www.instagram.com/marriottcareers @lifeatmarriott on
Snapchat So, we ask, where will your journey take you? - Marriott
International is an equal opportunity employer committed to hiring
a diverse workforce and sustaining an inclusive culture. Marriott
International does not discriminate on the basis of disability,
veteran status or any other basis protected under federal, state or
Keywords: Marriott International, Inc., Silver Spring , SousChef-Senior - Falls Church Marriott Fairview Park - (19087344), Other , Silver Spring, Maryland
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