(AUS-Hobart) Sous Chef Restaurant

**Job Number** 20063686 **Job Category** Food and Beverage & Culinary **Location** The Tasman, a Luxury Collection Hotel, Hobart, 34 Davey Street, Hobart, Southern Territory, Australia VIEW ON MAP **Brand** The Luxury Collection **Schedule** Full-time **Relocation?** No **Position Type** Management **Start Your Journey With Us** The Luxury Collection is a glittering ensemble of locally authentic hotels and resorts from around the world. Our hotel teams curate the world’s most enriching and desirable destination experiences. Our mission is to guide our guests, these seasoned travelers on transformative journeys that touch their spirits, enrich their lives and create lasting memories. If you are someone with an appreciation for evocative storytelling and a desire to provide genuine, personalized, and anticipatory service, then we invite you to join us on our journey and explore a career with The Luxury Collection. The Tasman, a Luxury Collection Hotel, Hobart is located just steps from Hobart’s waterfront and the city’s top restaurants and attractions. The Tasman is a unique combination of Modern Contemporary, Art Deco and Heritage architecture. Presenting 152 luxuriously appointed guest rooms and suites with carefully restored features and adorned with exclusive art pieces from local artists, The Tasman reflects the true spirit of the destination. The hotel is due to open in 2021. **SUMMARY** The Sous Chef is accountable for overall success of the daily restaurant kitchen operations and exhibit culinary talents by personally performing tasks while leading the staff and managing all food related functions. This is a hands-on role and you will strive to continually improve guest and team satisfaction while maintaining the operating budget. Supervises all restaurant kitchen areas to ensure a consistent, high quality product is produced. **YOUR TEAM** The hotel's signature restaurant celebrates renowned Tasmanian Chef Massimo Mele's heritage and gives traditional Italian cuisine a local twist that responds to the seasons. Ideally located on Salamanca Place and close to the waterfront, the restaurant will be the heart of Hobart’s new Parliament Square, complimenting Tasmania’s newest luxury hotel, The Tasman. The carefully crafted menu will have a produce driven philosophy - simple, uncomplicated and seasonally changing, using quality ingredients showcasing the best from Tasmania and around the world, with warm and welcoming hospitality. The restaurant will seat up to 150 guests and for those wanting a unique and intimate dining experience there is a beautiful 18-seat Private Dining Room for guests to enjoy. **KEY ACCOUNTABILITIES** **Ensuring Culinary Standards and Responsibilities are Achieved** + Manages restaurant 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 restaurant kitchen personnel daily + Assists Executive Chef and Restaurant Head Chef with all restaurant 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 Marriott food handling and sanitation standards + 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 Restaurant 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 and maintains the productivity level of team members + Ensures employees understand expectations and parameters + Ensures all property policies are administered fairly and consistently + Communicates performance expectations and creates a supportive environment **Ensuring Exceptional Customer Service** + Provides services that are above and beyond for customer satisfaction and retention + Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis + Sets a positive example for guest relations and 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 + Schedules employees to meet business demands and tracks employee time and attendance + Trains employees in safety and/or other related procedures as required **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 performance appraisal process, providing feedback as needed + Brings issues to the attention of the department manager and Human Resources as necessary **PROFILE** + Extensive experience working as a Sous Chef and appropriate culinary qualifications + Strong people management skills and ability to nurture junior team members + Current knowledge of culinary trends and industry best practices + Demonstrated experience of various cooking methods, quality ingredients, equipment and procedures + Proactive and the willingness to take initiative and make sound business decisions + Passion for the industry and a strong customer service focus + Reliable and punctual with the ability to work late nights and on weekends + Able to demonstrate the capacity to perform the inherent requirements of the role + Ability to use business technology (e.g. Microsoft Office, Excel, Word etc) _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._