Executive Sous Chef – Marriott International

The Executive Sous Chef is responsible for assisting in leading the culinary staff and managing all food-related functions. This role plays a crucial part in ensuring high-quality food production and enhancing guest and employee satisfaction within a dynamic kitchen environment.

In the Executive Sous Chef role, you will oversee daily kitchen operations, ensuring that food preparation meets the highest standards of quality and safety. You will work closely with the culinary team to foster a collaborative and efficient work environment.

Key Responsibilities:

• Assist in leading the culinary staff to ensure high-quality food production.
• Manage food-related functions to maximize financial performance.
• Support staff development through training and guidance.
• Ensure compliance with sanitation and food safety standards.
• Develop and implement purchasing and receiving guidelines.
• Set goals for culinary functions, including performance and budget targets.
• Cover employee duties as needed to maintain kitchen operations.
• Foster cooperation and communication among team members.