Junior Sous Chef – Marriott International

The Junior Sous Chef is responsible for supporting daily kitchen operations and achieving daily objectives. This entry-level management role plays a crucial part in maintaining guest and employee satisfaction while adhering to the operating budget.

The Junior Sous Chef at Flock Kitchen assists in leading kitchen staff and managing food production in a fast-paced environment. This role involves ensuring kitchen sanitation and collaborating with various departments to deliver exceptional service.

Key Responsibilities: - Assist in leading kitchen staff and managing daily operations. - Oversee food production and preparation to meet quality standards. - Ensure cleanliness and sanitation of work areas. - Collaborate with Restaurant and Banquet departments for service coordination. - Maintain food handling and sanitation standards. - Perform duties of culinary and kitchen area employees during high demand. - Supervise activities of cooks and kitchen workers.