Job Number 24105704 Job Category Food and Beverage & Culinary Location W Rome, 26/36 Via Liguria, Rome, Italy, Italy VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Management Rome is casting for Executive Sous Chef reporting directly to the Executive Chef Adriano Rausa. Main responsibilities are: - 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. About us W Rome redefines the luxury hotel scene of the Eternal City through its informal yet impeccable Whatever/Whenever service and trademark high energy. It is the perfect match for the duality of the Italian, between reverence for tradition and defiance of expectations, a magnetic social hub shedding light on the future of the Eternal City. What we offer - Professional career progression at international level in Marriott hotels around the globe - Learning and development opportunities online, on the job and in class - Discounts on hotel rooms, gift shop items, food and beverage - Experienced management & motivated and engaging colleagues - Charity events, Wellbeing activities through the TakeCare program - Canteen service and uniforms CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met - Manages 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 kitchen personnel daily. - Assists Executive Chef with all kitchen operations and preparation. - Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. - Assists in determining how food should be presented and creates decorative food displays. - Maintains purchasing, receiving and food storage standards. - Ensures compliance with food handling and sanitation standards. - Performs all duties of kitchen managers and employees as necessary. - 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 Kitchen 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. - Maintains the productivity level of employees. - Ensures employees understand expectations and parameters. - Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. - Ensures property policies are administered fairly and consistently. - Communicates performance expectations in accordance with job descriptions for each position. - Recognizes success performance and produces desired results. 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. - 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. - Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. - Trains employees in safety procedures. 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 indivi