At the Marriott Shoals Hotel & Spa, we pride ourselves on delivering unparalleled service in a stunning environment. Our property is in the final stages of a total renovation that embraces the local history and heritage of the music industry in the Shoals area. For many years, the Marriott Shoals has been the premier hotel in the entire region, offering our guests luxury, modern amenities, and spectacular dining options. We are seeking a creative, quality-focused Sous Chef to join our restaurant leadership team. Our restaurant venues include the 360 Grille, an award-winning fine dining restaurant perched above the Tennessee River that rotates to provide guests with unmatched views, and Swampers, a fun and festive destination that pays tribute to the area’s musical heritage.

How can you make an impact?

• Be the Heart of Hospitality: Craft memorable dining experiences with innovative plating and exceptional presentation.
• Keep Things Running Smoothly: Provide consistent leadership to kitchen operations, focusing on creativity and quality with top-tier culinary standards.
• Embrace Team Spirit: Drive team success with effective budgeting, resource management, and ongoing staff development.
• Collaboration: Work with the Executive Chef and kitchen team to provide creative menu ideas.

Why Join Us?

This is your opportunity to be part of a prestigious property within the Marriott family, where you can make a significant impact as a part of a passionate team dedicated to creating memorable experiences for our guests.

Join us at Marriott Hotel and Spa, where we believe in delivering "hospitality with heart & soul." Be part of a team dedicated to creating unforgettable guest experiences!

• Health, Dental, and Vision Coverage.
• 401(k) with Company Match.
• Exclusive Discounts on hotel stays, dining, golf, and retail.
• Opportunities for Growth and career advancement.
• Employee Recognition programs.
• Fun Work Environment.

• Creative culinary skills and quality focus.
• Strong leadership abilities in kitchen operations.
• Effective budgeting and resource management.
• Collaboration with culinary teams for menu development.