About the Role

The Ritz-Carlton is seeking a Jr. Sous Chef to oversee daily kitchen operations. This full-time role involves leading culinary staff, managing food-related functions, and ensuring high-quality product consistency. The Jr. Sous Chef will work to enhance guest and employee satisfaction while adhering to the operating budget.

Key Responsibilities

• Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs weekly and communicate these needs to kitchen personnel daily.
• Assist the Executive Chef with all kitchen operations and food preparation.
• Prepare and cook various types of food for regular service, special guests, or functions.
• Develop, design, or create new culinary applications, ideas, or products.
• Assist in determining food presentation and create decorative food displays.
• Maintain purchasing, receiving, and food storage standards.
• Ensure compliance with food handling and sanitation standards.
• Perform duties of kitchen managers and employees as necessary.
• Recognize superior quality products, presentations, and flavors.
• Ensure compliance with all applicable laws and regulations.
• Follow proper handling and temperature guidelines for all food products.
• Operate and maintain all department equipment, reporting malfunctions as needed.
• Check the quality of raw and cooked food products to ensure standards are met.

Leadership and Team Management

• Supervise and coordinate activities of cooks and food preparation workers.
• Lead shifts while personally preparing food items and executing requests based on specifications.
• Utilize interpersonal and communication skills to lead, influence, and encourage others, advocating for sound financial/business decision-making.
• Foster mutual trust, respect, and cooperation among team members.
• Serve as a role model for appropriate behaviors and maintain employee productivity.
• Ensure employees understand expectations and parameters.
• Establish and maintain open, collaborative relationships with employees.
• Ensure property policies are administered fairly and consistently.
• Communicate performance expectations in accordance with job descriptions.
• Recognize successful performance and contribute to desired results.

Customer Service and Goal Achievement

• Provide services that exceed customer expectations for satisfaction and retention.
• Manage daily operations, ensuring quality and standards are met.
• Set a positive example for guest relations and empower employees to deliver excellent customer service.
• Interact with guests to gather feedback on product quality and service levels, and address guest problems or complaints.
• Achieve and exceed performance, budget, and team goals.
• Develop specific goals and plans to prioritize, organize, and accomplish work.
• Utilize the Labor Management System for effective scheduling and tracking of employee time and attendance.
• Train employees in safety procedures.

Qualifications and Experience

• 2-5 years of experience in a culinary role.
• Ability to identify developmental needs of others and provide coaching, mentoring, or assistance to improve knowledge and skills.
• Capability to improve service by communicating guest needs and providing guidance and feedback.
• Participation in the employee performance appraisal process, providing feedback as needed.
• Ability to bring issues to the attention of the department manager and Human Resources as necessary.

Company Overview

The Ritz-Carlton, part of Marriott International, operates over 100 award-winning properties worldwide. The company is committed to delivering exceptional luxury service, guided by its "Gold Standards," which include the Employee Promise, Credo, and Service Values. The Ritz-Carlton fosters an environment where associates are empowered to be creative, thoughtful, and compassionate, valuing diverse backgrounds and experiences. Marriott International is an equal opportunity employer, committed to non-discrimination on any protected basis.