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Executive Sous Chef

Posted January 15, 2022

The Phoenician, Scottsdale
Scottsdale, AZ
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About This Job

Job Summary

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction 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 sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation 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

Education And Experience
  • High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.

Core Work Activities

Assisting In Leading Kitchen Operations For Property
  • Provides direction for all day-to-day operations.
  • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • 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.
  • Serving as a role model to demonstrate appropriate behaviors.
  • Ensures property policies are administered fairly and consistently.
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
  • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
  • Supervises and coordinates activities of cooks and workers engaged in food preparation.
  • Demonstrate 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.
  • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
  • Manages department controllable expenses including food cost, supplies, uniforms and equipment.
  • Participates 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 that standards are met.
  • Determines how food should be presented, and create decorative food displays.
  • 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.
  • 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 that are above and beyond for customer satisfaction and retention.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
  • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
  • 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 expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
  • Reviews comment cards, guest satisfaction results and other data 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 treated fairly and equitably.
  • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
  • Administers the performance appraisal process for direct report managers.
  • Interacts with the Banquet Chef and Catering 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 documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

  • Provides information to executive teams, managers and 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.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

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About this Employer

The Phoenician, Scottsdale

6000 East Camelback Road
Scottsdale, AZ 85251

(480) 941-8200

643 Room Hotel

careers.marriott.com

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The Phoenician: A Historical Perspective

In 1985, Charles Keating had a vision to build a multi-million dollar, Five Diamond resort that would display the elegance and sophistication of Europe, standing out as a sparkling gem in the Sonoran Desert. Keating purchased the land at the base of Camelback Mountain, as it was the most recognizable location in the Valley, providing dramatic views of the city skyline. To build his special palace, no expense was spared and no detail was overlooked.

It was not Keating’s intent to make The Phoenician indigenous to its environment. Instead, his goal was to create a luxury property, incorporating only the finest materials to make The Phoenician a true work of art. For example, white marble was imported from Carrera, Italy, for the lobby; the ceiling was etched in 24-karat gold, and 11 rare Steinway pianos, which grace the hallways, the presidential suites and The Thirsty Camel Lounge, were purchased. In addition, workers from the Island Kingdom of Tonga were hired to create the lush tropical landscape that complements the resort’s Sonoran backdrop.

Regardless of Keating’s original intent to be anything but “indigenous,” The Phoenician naturally is, due to its landmark 250-acre location, name and mythical bird logo that mirrors the city of Phoenix. For their authentic desert surroundings and lush scenery, both Jokake Inn and The Phoenician have hosted numerous film and television productions. Perhaps one of the best known is the movie “Raising Arizona,” starring Nicholas Cage, which featured Jokake Inn. The Phoenician has also been the subject of such programs as “Lifestyles of the Rich & Famous” and “Luxury Getaways” on the Travel Channel.

The Oasis Pool Complex was thoughtfully designed with various tiers for individual enjoyment, and includes relaxing “piano pools,” children’s pools (with 165-foot water slide) and the famed “Mother-of-Pearl” serenity pool. The genuine Mother-of-Pearl tiles, imported from Italy at a cost of more than $1 million, were painstakingly placed to create a glistening, iridescent sanctuary – much like the inside of a sea shell. Dark blue tiles on the rim are hand-colored and specifically designed for the area. To date, The Mother-of-Pearl pool at The Phoenician is the most expensive pool in the state of Arizona.

In October 1996, the golf course was expanded from 18 to 27 holes. In addition, The Canyon Suites building was completed. The facility sits on the northwest side of the resort property, which was previously home to the Elizabeth Arden Maine Chance Day Spa.

In Spring 2007 following a $5.5 million renovation, The Canyon Suites debuted as Arizona’s only boutique resort within a resort. The 60-room hotel offers a variety of exclusive services, including a private edgeless pool and a chauffeur-driven Infiniti.