Executive Sous Chef Protea Hotel by Marriott O.R Tambo Airport

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related 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 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

• Grade 12
• An accredited culinary arts or related major qualification
• Minimum of 5 Years experience in the culinary food and beverage field
• Proven experience in leading a team

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 brands 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.

MANAGEMENT COMPETENCIES

Leadership

• Adaptability - Determines how change impacts self and others; displays flexibility in adjusting priorities; and communicates both the reasons for change and how it impacts the workplace.
• Communication-Customizes approach to conveying complex information and ideas to others in a convincing and engaging manner; appropriately interprets verbal and non-verbal behavior; and models active listening to ensure understanding..
• Problem Solving and Decision Making - Models and coaches others on breaking complex issues into manageable parts identifying and evaluating alternatives and their implications before making decisions and involving and gaining agreement from others when making key decisions.
• Professional Demeanor- Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.

Managing Execution

• Building and Contributing to Teams - Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.
• Driving for Results - Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates focuses and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.
• Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements for self and/or others to accomplish goals and ensure work is completed.

Building Relationships

• Coworker Relationships - Interacts with others in a way that builds openness trust and confidence in the pursuit of organizational goals and lasting relationships.
• Customer Relationships- Develops and sustains relationships based on an understanding of customer needs and actions consistent with the companys service standards.
• Global Mindset -Supports employees and business partners with diverse styles abilities motivations and/or cultural perspectives; utilizes differences to drive innovation engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.

Generating Talent and Organizational Capability

• Organizational Capability - Evaluates and adapts the structure of team assignments and work processes to best fit the needs and/or support the goals of an organizational unit.
• Talent Management- Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.

Learning and Applying Professional Expertise

• Applied Learning- Seeks and makes the most of learning opportunities to improve performance of self and/or others.
• Business Acumen -Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team business and administrative challenges.
• Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges
  • Basic Cookery- Knowledge of procedures and techniques for mixing thawing baking and cooking measurement tools recipe execution (expanding and condensing as necessary) and methods for innovative preparation and presentation.
  • Food Production and Presentation- Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption including storage/handling techniques and sanitation standards.
  • Cooking- Ability to prepare and present meals utilizing culinary principles standards techniques and equipment (e.g. grilling sautéing broiling baking using decorative food displays following recipes).
  • Food Storage and Rotation - Knowledge of procedures and temperatures for storing and rotating food stock in coolers refrigerators freezers dry storage etc. to maintain freshness (First In First Out). This includes preparing labeling dating rotating and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products.
  • Food Handling- Knowledge of basic food handling policies and procedures as well as the procedures for assisting cooks in serving or preparing food.
  • Kitchen Maintenance - Knowledge of general maintenance procedures and standards of cleanliness for the food storage and preparation areas.
  • Kitchen Tools and Equipment- The ability to use and store kitchen tools (e.g. cutting tools knives tongs slicers spatulas) and ability to use kitchen equipment (e.g. grills ovens steam tables deep fryers kettles) properly and safely.
  • Cleaning the Kitchen- The ability to properly and safely clean and maintain kitchen floors walls and ceilings including meal wall guards overhead fans and hoods and floor drains. This includes correctly choosing and applying appropriate chemicals and/or includes knowing the right equipment to use for each job.
  • Supply Storage- Knowledge of proper storage procedures for cookware flatware and supplies.
  • Purchasing and Materials Management- Knowledge of practices and procedures needed to maintain material equipment and supplies; including vendor identification and contract negotiation supply requisition and purchasing and inventory control.
• Basic Competencies - Fundamental competencies required for accomplishing basic work activities.
  • Basic Computer Skills - Uses basic computer hardware and software (e.g. personal computers word processing software Internet browsers etc.).
  • Mathematical Reasoning - Demonstrates ability to add subtract multiply or divide quickly correctly and in a way that allows one to solve work-related issues.
  • Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
  • Reading Comprehension- Demonstrates understanding of written sentences and paragraphs in work-related documents.
  • Writing- Communicates effectively in writing as appropriate for the needs of the audience.