Executive Sous Chef
Autograph - Miami, FL

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This is a franchise job posting,

Executive Sous Chef, Turnberry Isle Miami – Autograph Collection, Aventura FL


Please do not apply for this job online. Please contact the property directly at

786-279-6866 or via email at




Aon Hewitt

Talent Acquisition Solutions

Recruiting Operations and Delivery on behalf of Marriott International, Inc.

Executive Chef

Managing Director


Scope of Position

The Executive Sous chef must supervise all phases of receiving, storing, preparing, producing, service, and sanitation as dictated by hotel restaurants, banquets, and the employee cafeteria, to ensure a high quality product. The Executive Sous Chef is expected to maintain quality, product consistency, food and labor cost controls, and employee relations.

This is to be achieved through the delegation of work to all kitchen personnel.

Culinary degree and at least 4 years of progressive experience in a hotel or a related field

Knowledge on kitchen cutlery, automatic slicers, buffalo chopper, blenders, band saw, meat grinder, gas fired cooking equipment, steam kettles, electric griddles, deep fat fryers, ovens, typewriter, adding machine, Till fryers, toaster, scales, can openers, Carter Hoffman.

Long hours sometimes may be required.

Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects.

Must be able to convey information and ideas clearly.

Must be able to evaluate and select among alternative courses of action quickly and accurately.

Must work well in stressful, high pressure situations.

Must maintain composure and objectivity under pressure.

Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.

Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.

Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.

Must be able to work with and understand financial information and data, and basic arithmetic functions.

Servesafe, sanitation course.

Ice Carving, tallow and sugar work

Approach all encounters with guests and employees in a friendly, service oriented manner.

Maintain regular attendance in compliance with Fairmont Standards, as required by scheduling which will vary according to the needs of the hotel.

Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag while working.

Comply at all times with


standards and regulations to encourage safe and efficient hotel operations.

Supervise kitchen staff, including training and scheduling

Ensure that all food is prepared in the proper manner at the appropriate time, per company specifications

Prepare weekly food sales forecast

Schedule kitchen employees according to business needs and forecasts.

Assess food and labor costs to meet or exceed departmental objectives.

Enforce cleanliness standards throughout kitchen

Inspect all kitchen areas.

Assist all chefs when needed.

Take an active role in all menu change considerations

Consult with other chefs on special menus, presentation, and pricing.

Coach, counsel, and mentor assistant chefs and cooks

Perform employee reviews

Conduct periodic sanitation meetings

Attend F& B meeting, safety meeting, and hotel staff meeting in lieu of the Executive Chef

Issue portion control foods to outlets.

Cut meat, poultry, and seafood according to business demand.

Interview, hire, train, resolve problems, provide open communication and recommend discipline and/or termination when appropriate

Responsible for receiving, processing and investigating complaints made per the existing harassment policy.

Other duties as required.

Skills and Ability to

: Work independently and exercise sound judgment within established guidelines; understand and implement administrative policies and procedures; conduct administrative research and analysis; collect, evaluate and interpret varied data, evaluate alternatives and reach sound conclusions; use word processing, graphics, spreadsheet and database programs to develop reports, databases and communications materials; compose correspondence; type at rate of 50 net words per minute from printed copy; coordinate multiple projects and meet critical deadlines; establish and maintain effective working relationships with those contacted in the course of work

Physical Requirements:
On a continuous basis, sit at a desk for long periods of time in front of a computer screen; intermittently twist to reach equipment or supplies surrounding desk; perform simple grasping and fine manipulation; use telephone and computer keyboard on a daily basis; occasionally lift and carry items weighing up to 50 pounds.

I acknowledge that I have reviewed the Executive Sous Chef Job description. This is a summary of the main responsibilities for this position. Business demands dictate work hours and schedules. Attendance and timeliness are a requirement of this position. Management retains the discretion to add or change the duties of this position at any time, in order to meet our guests’ needs. I understand that I must also adhere to the property service standards, as well as grooming and uniform standards specific to this position, always maintaining a neat and clean appearance. I will also adhere to any OSHA (safety) practices and wear any assigned PPE (personal protective equipment) as needed.


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