Sous Chef
Sous Chef
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Job Description
ABOUT THE PROPERTY
W Ibiza luxury beach hotel strikes a pose on the palmfringed sanddrenched beachfront of Santa Eulalia. Located on the east coast only a 20 minutes drive to Ibiza Town its Ibizas third largest town offering a unique blend of relaxed island living and cosmopolitan energy. As one of the most luxurious hotels in Ibiza this is an exclusive bohochic hotel by the sea with a distinctive design inspired by the essence and hippy heritage of the island. Crafted to channel energy toward the horizon the Mediterranean spirit is infused into each of the 162 rooms and suites.
Culinary excellence takes center stage with Yellow Fish Beach Club showcasing the finest local flavors and SEU Pizza @STEPS serving awardwinning gourmet pizza. Signature dining venues including W Lounge and Wet Deck further elevate the gastronomic experience with a selection of international cuisine.
Two spacious and lightfilled meeting rooms are available in addition to wellness facilities such as Away Spa the FIT fitness center and GLOW an exclusive adultsonly pool with 360 rooftop views. Enhancing the guest experience Whatever/Whenever service ensures that every request is met with seamless efficiency.
ABOUT THE BRAND
W Hotels mission is to Ignite Curiosity Expand Worlds. We are a place to experience life. Were here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tunedin upforanything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests passions to life. If you are original innovative and always looking towards the future of whats possible welcome to W Hotels. In joining W Hotels you join a portfolio of brands with Marriott International. Be where you can do your best work begin your purpose belong to an amazing global team and become the best version of you.
JOB SUMMARY
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
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
Manages kitchen shift operations and ensures compliance with all Food & Beverage policies standards and procedures.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Assists Executive Chef with all kitchen operations and preparation.
Prepares and cooks foods of all types either on a regular basis or for special guests or functions.
Develops designs or creates new applications ideas relationships systems or products including artistic contributions.
Assists in determining how food should be presented and creates decorative food displays.
Maintains purchasing receiving and food storage standards.
Ensures compliance with food handling and sanitation standards.
Performs all duties of kitchen managers and employees as necessary.
Recognizes superior quality products presentations and flavor.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Operates and maintains all department equipment and reports malfunctions.
Checks the quality of raw and cooked food products to ensure that standards are met.
Leading Kitchen Operations
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Leads shifts while personally preparing food items and executing requests based on required specifications.
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.
Serves as a role model to demonstrate appropriate behaviors.
Maintains the productivity level of employees.
Ensures employees understand expectations and parameters.
Establishes and maintains open collaborative relationships with employees and ensures employees do the same within the team.
Ensures property policies are administered fairly and consistently.
Communicates performance expectations in accordance with job descriptions for each position.
Recognizes success performance and produces desired results.
Ensuring Exceptional Customer Service
Provides services that are above and beyond for customer satisfaction and retention.
Manages daytoday operations ensuring the quality standards and meeting the expectations of the customers on a daily basis.
Sets a positive example for guest relations.
Empowers employees to provide excellent customer service.
Interacts with guests to obtain feedback on product quality and service levels.
Handles guest problems and complaints.
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.
Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
Trains employees in safety procedures.
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.
Improves service by communicating and assisting individuals to understand guest needs providing guidance feedback and individual coaching when needed.
Participates in the employee performance appraisal process providing feedback as needed.
Brings issues to the attention of the department manager and Human Resources as necessary.
Additional Responsibilities
Provides information to supervisors coworkers and subordinates by telephone in written form email or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.
Attends and participates in all pertinent meetings.
Education and Experience
High school diploma or GED; 4 years experience in the culinary food and beverage or related professional area.
OR
2year 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.
Marriott International is an equal opportunity believe in hiring a diverse workforce and sustaining an inclusive peoplefirst are committed to nondiscrimination onanyprotectedbasis such as disability and veteran status or any other basis covered under applicable law.
Employment Type
Full-Time
