Sous Chef at Marriott International

• Responsible for the overall success of daily kitchen operations. This role requires strong culinary skills, hands-on leadership, and the ability to maintain high standards across all food-related functions. The position focuses on delivering excellent guest experiences, supporting employee satisfaction, controlling costs, and ensuring consistent, high‑quality food. The role includes supervising all kitchen areas, guiding and developing staff, and ensuring all sanitation and food safety standards are met.

CANDIDATE PROFILE
Education & Experience
Option 1:

• High school diploma, plus at least 8 years of experience in culinary, food & beverage, or a related field.
• Experience must include a supervisory role managing a team of at least 15 direct reports.
• Must demonstrate past experience fulfilling at least 80% of the Core Work Activities listed below.

OR

Option 2:

• A 3-year Diploma/Degree in Culinary Arts, Hotel/Restaurant Management, or a related field, plus at least 4 years of relevant experience.
• Experience must include a supervisory role managing a team of at least 15 direct reports.
• Must demonstrate past experience fulfilling at least 80% of the Core Work Activities listed below.

CORE WORK ACTIVITIES 1. Leading the Culinary Team

• Uses strong communication and interpersonal skills to motivate and lead the team.
• Supervises daily operations and steps in to perform duties when needed.
• Builds a culture of trust, respect, and cooperation.
• Sets a positive example and maintains high productivity levels.
• Encourages open communication and addresses employee concerns.
• Ensures employees clearly understand expectations.
• Recognizes team achievements and celebrates success.
• Leads shifts while preparing food and fulfilling guest requests.
• Coordinates all kitchen staff involved in food preparation.

Maintaining Culinary Standards

• Creates and develops new menu items, ideas, and presentations.
• Oversees kitchen shifts and ensures compliance with Food & Beverage policies and procedures.
• Ensures food quality, taste, presentation, and consistency.
• Enforces proper food handling, storage, and sanitation standards.
• Ensures all employees hold required certifications.
• Assists the Executive Chef with all kitchen operations.
• Manages purchasing, receiving, and storage processes.
• Prepares and cooks various dishes, including for special events or VIP guests.
• Maintains high standards for raw and cooked food quality.
• Contributes to food presentation and decorative displays.

Delivering Excellent Customer Service

• Provides exceptional service to drive guest satisfaction and loyalty.
• Ensures daily operations meet customer expectations.
• Coaches staff to better understand guest needs and improve service.
• Observes service behavior and gives constructive feedback.
• Encourages continuous improvement and prioritizes guest satisfaction in meetings.
• Empowers employees to deliver outstanding service.
• Sets a positive example in guest interactions.

Achieving Culinary Goals

• Meets or exceeds performance, budget, and team goals.
• Prioritizes and organizes work to achieve operational objectives.
• Understands how kitchen operations impact broader financial performance.
• Trains employees on safety procedures.

Managing Human Resources Responsibilities

• Identifies and supports staff development needs through coaching and training.
• Designs and delivers training programs as needed.
• Handles payroll administration.
• Addresses issues with management and HR when required.
• Uses labor management systems for scheduling and attendance tracking.
• Reviews staffing needs to balance service, operations, and financial targets.
• Participates in performance reviews and discipline processes.
• Helps implement corrective action plans when needed.

ADDITIONAL RESPONSIBILITIES

• Communicates effectively with supervisors, colleagues, and team members through various channels.
• Analyzes information to make informed decisions and solve problems.
• Attends and contributes to required meetings.