Junior Sous Chef – Marriott International

The Junior Sous Chef is responsible for supervising and coordinating kitchen staff while ensuring the quality and presentation of food. The role includes managing kitchen operations, maintaining safety and quality standards, and supporting both staff and guest service needs. Physical tasks and teamwork are essential aspects of the position.

The Junior Sous Chef supervises and coordinates the activities of cooks and kitchen workers. The role involves determining food presentation, creating decorative food displays, ensuring proper portion and arrangement, monitoring food quantity prepared, and assisting kitchen staff and cooks with various tasks. They maintain kitchen logs for food safety, manage kitchen supplies and stock, assist in hiring and training employees, and ensure adherence to quality and safety standards. Additionally, the Junior Sous Chef addresses guest service needs, communicates professionally, supports teamwork, and performs physical tasks such as lifting and moving objects up to 25 pounds.