Executive Sous Chef Commissary Bake Shop

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Job Number26050035

Job CegoryFood and Beverage & Culinary

LocionGaylord Opryland Resort & Convention Center, 2800 Opryland Dr, Nashville, Tennessee, United Stes, 37214

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ScheduleFull Time

Loced Remotely?N

Position Type Management

Pay Range: $100,000-$137,000 annually Bonus Eligible: Y

Job Summary

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food reled functions. Works to continually improve guest and employee sisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanition and food standards are achieved. Areas of responsibility comprise overseeing all food preparion areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

Candidate Profile

Educion and Experience

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or reled professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or reled major; 4 years experience in the culinary, food and beverage, or reled professional area.

Core Work Activities

Assisting in Leading Kitchen Operions for Property

• Provides direction for all day-to-day operions.
• Understands employee positions well enough to perform duties in employees' absence or determine approprie replacement to fill gaps.
• Provides guidance and direction to subordines, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communicion skills to lead, influence, and encourage others; advoces sound financial/business decision making; demonstres honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperion among team members.
• Serving as a role model to demonstre approprie behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure th guest service, operional needs and financial objectives are met.
• Establishes and maintains open, collaborive relionships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee sisfaction results to identify and address employee problems or concerns.
• Supervises and coordines activities of cooks and workers engaged in food preparion.
• Demonstre new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communices the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures reled to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participes in the budgeting process for areas of responsibility.
• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure th standards are met.
• Determines how food should be presented, and cree decorive food displays.
• Recognizes superior quality products, presentions and flavor.
• Ensures compliance with food handling and sanition standards.
• Follows proper handling and right temperure of all food products.
• Ensures employees maintain required food handling and sanition certificions.
• 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.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors th are above and beyond for customer sisfaction and retention.
• Improves service by communicing and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operions, ensuring the quality, standards and meeting the expections of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and crees a positive mosphere for guest relions.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expections and parameters. Ensures employees receive on-going training to understand guest expections.
• Reviews comment cards, guest sisfaction results and other da to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures employees are treed fairly and equitably.
• Trains kitchen associes on the fundamentals of good cooking and excellent ple presentions.
• Administers the performance appraisal process for direct report managers.
• Interacts with the Banquet Chef and Cering department on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documention are completed according to Standard and Local Opering Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides informion to executive teams, managers and supervisors, co-workers, and subordines by telephone, in written form, e-mail, or in person.
• Analyzes informion and evaluing results to choose the best solution and solve problems.

At Marriott Internional, we are dediced to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associes are valued and celebred. Our greest strength lies in the rich blend of culture, talent, and experiences of our associes. We are committed to non-discriminion on any protected basis, including disability, veteran stus, or other basis protected by applicable law.

Why have less when you can have MORE — all under one roof? Rooted in our expertise and leadership in meetings and experiences, Gaylord Hotels intentionally deliver environments, services and programming th bring people together in an extraordinary way. The heart of our brand are STARs, who are creive, entrepreneurial and dediced to providing thoughtful, big-hearted service to guests. At Gaylord, we provide STARs with opportunities well beyond th of a traditional hotel—offering you endless career opportunities, the extras, and MORE. In joining Gaylord, you join a portfolio of brands with Marriott Internional. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.Apply Now