Executive Sous Chef
Senior

Descrizione della Posizione Lavorativa

Job Summary

As Executive Sous Chef you will demonstrate culinary expertise by performing hands-on tasks while helping to lead the kitchen team and oversee all food-related operations. You will work to continuously enhance guest and employee satisfaction and to optimize financial results across your areas of responsibility. You assist in supervising every kitchen section to guarantee a consistent, high-quality output and are accountable for mentoring and developing direct reports. You must ensure that sanitation and food-safety standards are met at all times. Areas under your supervision may include banquets, room service, restaurants, bar/lounge, employee cafeteria and supporting zones like the dish area and purchasing.

Candidate Profile & Education

The role requires either:

• High school diploma or GED plus 6 years of relevant culinary/food & beverage professional experience,
• OR a 2-year degree in Culinary Arts, Hotel & Restaurant Management or related field from an accredited institution plus 4 years of relevant professional experience.

Core Responsibilities

Leading kitchen operations

• Provide direction for daily operations and step into employees' roles when needed or coordinate replacements.
• Set performance standards, monitor staff performance and use strong interpersonal and communication skills to lead, influence and motivate the team.
• Foster trust, respect and cooperation among team members and act as a role model for expected behaviours.
• Review staffing levels to meet guest service, operational and financial goals.
• Supervise and coordinate cooks and food-preparation workers and demonstrate new cooking techniques and equipment to the team.

Setting and maintaining culinary goals

• Develop and apply guidelines and controls for purchasing and receiving.
• Establish performance, budget and team goals and participate in departmental budgeting.
• Communicate and enforce safety procedures and ensure employees understand and follow safety codes.
• Manage controllable expenses such as food cost, supplies, uniforms and equipment.
• Implement and follow the brand's safety standards.

Ensuring culinary standards

• Direct menu development and monitor raw and cooked food quality to meet standards.
• Define food presentation and decorative displays and recognize excellence in product, taste and presentation.
• Ensure compliance with food handling and sanitation rules, correct temperatures and maintain purchasing, receiving and storage standards.
• Prepare and cook food for regular service as well as special guests or events.

Delivering exceptional customer service

• Promote and support service behaviours that exceed guest expectations.
• Coach staff to better understand guest needs and provide on-the-job feedback and training.
• Manage daily operations to maintain quality and meet customer expectations; interact with guests to get feedback and address complaints.
• Empower employees through clear guidelines and ongoing training; review guest feedback and satisfaction data to identify improvements.

Human resources and team development

• Identify development needs and coach or mentor staff to improve skills and knowledge.
• Ensure fair treatment of employees and manage performance appraisals for direct reports.
• Coordinate with Banquet Chef and Catering on training for food knowledge and menu composition.
• Handle progressive discipline according to Standard and Local Operating Procedures and support peer review processes.

Additional duties

• Provide information to executive teams, managers and colleagues by phone, email or in writing.
• Analyze information, evaluate results and select the best solutions to resolve problems.

Other Requirements

Language requirement: Italian. Ensure employees maintain required food handling and sanitation certifications. Familiarity with banquet, room service and multiple culinary outlets is expected.

Equal Opportunity

Marriott International is an equal opportunity employer, committed to inclusion and non-discrimination on any protected basis and to fostering a diverse workplace where associates' backgrounds and experiences are valued.

Employee benefits

The Sheraton Milan San Siro is part of a global brand community; employees can expect access to brand amenities and company culture, including opportunities to work within Sheraton’s global network. The property features guest-facing facilities such as the Sheraton Club, a SPA and a 24/7 fitness centre, and onsite food & beverage outlets which contribute to a varied working environment.

Requisiti

Either high school diploma/GED + 6 years culinary/food & beverage experience, OR 2-year degree in Culinary Arts/Hotel & Restaurant Management + 4 years experience. Italian language required. Hold and maintain food handling and sanitation certifications.