Sous Chef

Additional Information: This hotel is owned and operated by an independent franchisee, ACHM Spain Management, S.L.. The franchisee is a separate company and a separate employer from Marriott International, Inc.  The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment.  If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

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.

Leading Culinary Team 
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/
business decision making; demonstrates honesty/integrity; leads by example. 
• Supervises and manages employees. Managing all day-to-day operations. Understanding employee positions well
enough to perform duties in employees' absence. 
• Encourages and builds mutual trust, respect, and cooperation among team members. 
• Serves as a role model to demonstrate appropriate behaviors. 
• Ensures and maintains the productivity level of employees. 
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and
address employee problems or concerns. 
• Ensures employees understand expectations and parameters. 
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within
the team. 
• Celebrates successes by publicly recognizing the contributions of team members. 
• Leads shifts while personally preparing food items and executing requests based on required specifications. 
• Supervises and coordinates activities of cooks and workers engaged in food preparation. 
Ensuring Culinary Standards and Responsibilities are Met 
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic
contributions. 
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and
procedures. 
• 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. 
• Assists Executive Chef with all kitchen operations. 
• 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. 
• Checks the quality of raw and cooked food products to ensure that standards are met. 
• Assists in determining how food should be presented and creates decorative food displays. 
Ensuring Exceptional Customer Service 
• Provides services that are above and beyond for customer satisfaction and retention. 
• Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily
basis. 
• Improves service by communicating and assists individuals to understand guest needs, providing guidance, feedback,
and individual coaching when needed. 
• Observes service behaviors of employees and provides feedback to individuals. 
• Strives to improve service performance. 
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. 
• Empowers employees to provide excellent customer service. 
• Sets a positive example for guest relations. 
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. 
• Understands the impact of departments operation on the overall property financial goals and objectives and manages to
achieve or exceed budgeted goals. 
• Trains employees in safety procedures. 
Managing and Conducting Human Resource Activities 
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their
knowledge or skills. 
• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or
instructs others. 
• Manages payroll administration. 
• Brings issues to the attention of the department manager and Human Resources as necessary. 
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time
and attendance. 
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. 
• Participates in employee progress discipline procedures. 
• Participates in the employee performance appraisal process, providing feedback as needed. 
• Participates in the development and implementation of corrective action plans. 
Additional Responsibilities 
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. 
• Analyzes information and evaluates results to choose the best solution and solve problems. 
• Attends and participates in all pertinent meetings. 

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive
culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected
under federal, state or local laws

Education and Experience 
• High school diploma or GED; 4 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; 2
years experience in the culinary, food and beverage, or related professional area.

This company is an equal opportunity employer.

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The Autograph Collection is a growing collection of four and five-star independent hotels, each offering unique and memorable experiences. Each hotel is thoughtfully chosen for its quality, originality, bold character, and ability to offer today’s traveler a range of unique experiences suited to their individual sense of style and adventure. All Autograph Collection hotels look to attract The Individualist, the brand's target consumer. The Individualist is someone who uses travel as an opportunity to add to their personal narrative – in essence they are hand selecting our hotels whether for personal or corporate travel because it is much more than simply a place to rest. In joining Autograph Collection, 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.