Sous Chef - Marriott Stamford Hotel & SpaPurposePlan, preps, set up and provides quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by the Chef for service. To ensure all mise en place is completed to satisfaction of set standards. To ensure each employee will be able to follow established recipe and plating guide provided, to exact specification. Maintain and contribute to a positive work environment Reports to Executive Chef / Chef de CuisineDirect Reports: All Cooks / DishwashersFinancial Accountability: Food cost of the outlets & Budget of the Main Kitchen outletCondition of work: Normal operational kitchen and administrative conditions Main DutiesAbility to work all stations.Ability to perform job functions with attention to detail, speed and accuracy.Ability to prioritize, organize, delegate work and follow through with assigned tasksAbility to be a clear thinker, remain calm and resolve problems using good judgement. Ability to handle multiple tasks at one time while maintaining a high level of professionalism.Ability to work well with others in a team environment.Contribute to the growth and success of the team.Ability to direct performance of kitchen staff and follow up with corrections where neededAbility to motivate kitchen staff and maintain a cohesive teamAbility to use all senses to ensure quality standards are metAbility to maintain a clean, neat and organized work environmentAbility to follow recipes, to increase or decrease recipe as needed.Good knife skillsCan season food properlyCan properly follow all processes that are in placeCan communicate with all internal customers efficiently. {stewarding, service staff}Maintain and strictly abide by state sanitation/health regulationsCan organize and set up work station fast and efficiently.Rotate, label and date all food on station and in walk in coolerAbility to work in a fast paced, intense work environment.Coordinates scheduling if necessaryEnsure all guest special requests are metEnsure to give clear instructions and directives to colleagues to maximize production and workflowAny other duties as may reasonably be requested by the management team including assistance for large banquet events and hotel functionsTo assist the Executive Chef with his daily tasksMonitor work hours and overtime to ensure proper cost controlDiscipline employee as well improve morale when requiredMaintain 2-way communication with superiors and staffAbility to lift 50lbs. Available to work PM shift and weekend.Minimum of 2 experience as a Sous Chef in a Full-service hotel.