The Sous Chef is vital in managing kitchen operations and upholding culinary standards. This role includes training and supporting staff, promoting collaboration and creativity. The Sous Chef works with the Executive Chef to ensure quality food preparation in all areas, such as banquets, room service, and restaurants. Key responsibilities include enhancing guest satisfaction, managing food costs, and ensuring profitability while creating memorable dining experiences.

Key components of the role will include:

• Provide consistent leadership to kitchen operations, focusing on creativity and quality with top-tier culinary standards.
• Craft memorable dining experiences with innovative plating and exceptional presentation.
• Collaborate closely with the Executive Chef and kitchen team to provide creative menu ideas.
• Uphold the highest standards in food quality, safety, and compliance while prioritizing guest satisfaction.
• Drive team success with effective budgeting, resource management, and ongoing staff development.

Why join us? This is an exciting opportunity to join a distinguished property within the Marriott family, where you can genuinely influence and elevate the dining experience for our guests. We pride ourselves on fostering a collaborative work environment that not only encourages personal and professional growth but also provides the tools and support to help you achieve your career goals. Join our passionate team, dedicated to crafting unforgettable experiences that will leave a lasting impression on each guest we serve.

• Complete health, dental, and vision coverage with Flexible Spending Account (FSA) and Health Savings Account (HSA) options.
• 401(k) plan with generous matching contributions.
• Competitive salary.
• Exclusive discounts on hotel stays, food and beverage, golf, and retail.
• Access to global benefits of the Marriott network.
• Additional perks for employees.

• Experience in managing kitchen operations.
• Strong leadership and team collaboration skills.
• Creative menu development and food presentation.
• Knowledge of food quality, safety, and compliance.
• Effective budgeting and resource management.