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Sous Chef

Company: Marriott San Diego Gaslamp
Location: San Diego
Posted on: November 26, 2022

Job Description:

The Marriott San Diego Gaslamp Quarter is currently looking for an experienced Sous Chef to join their team!

The Sous Chef is responsible for the operation of the kitchen and can include writing menus, hiring and training employees, ordering supplies, meeting a monthly budget for food cost and labor cost, meeting brand standards on food safety and quality and providing high quality guest meals.

The Sous Chef reports to the Executive Chef and Director of Food & Beverage. The Sous Chef will be required to work days and/or nights, both weekdays, weekends, and holidays as business necessitates.


-Supervise the kitchen team to include efficient staffing, employee development, performance management, conflict resolution and policy enforcement.
-Train, coach, mentor, direct and evaluate staff in the care of handling, storage and transport of all fresh food products and other tasks.
-Investigate associates' grievances and reports findings to the Executive Chef. Administer corrective discipline when necessary.
-Conduct regular departmental meetings and communicate to kitchen associates the production work to be done and other pertinent information.
-Developed strategies for increasing sales and profitability within the management scope.
-Ensure quality and hotel standards are adhered to.
-Menu development and ensured adherence to recipes and product specification. Create and implement cafeteria and lounge menus on a rotational schedule.
-Complete daily food orders based upon banquet events and projected levels of business.
-Participate in the setting of departmental goals in conjunction the Executive Chef's established goals.
-Oversee restaurant, room service, banquet, lounge and cafeteria food production. Coordinate and assist in food production and plated banquet events to ensure the highest standards of food quality.
-Ensures the highest hygiene standards are established and maintained throughout the kitchen.
-Ensure that the highest hygiene standards are established and maintained throughout the kitchen.
-Meet and make recommendations to the Executive Chef on food cost and quality.
-Participate in the hiring and recruiting of kitchen associates.
-Process time sheets through the hotel's time and attendance system.
-Needs to be able to exercise good judgement to help ensure the success of the kitchen and its team.
-Other tasks as assigned.

Keywords: Marriott San Diego Gaslamp, San Diego , Sous Chef, Hospitality & Tourism , San Diego, California

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