Sous Chef – Marriott International

The Sous Chef-Junior is responsible for achieving daily kitchen objectives while assisting and leading staff across all kitchen areas. This entry-level management position plays a crucial role in maintaining culinary standards and ensuring guest satisfaction in a dynamic kitchen environment.

In this role, you will oversee daily kitchen operations, coordinate with service departments, and assist in food production and preparation. You will work closely with kitchen staff to ensure high-quality food service and adherence to sanitation standards.

Key Responsibilities:

• Achieve daily kitchen objectives and maintain culinary standards.
• Supervise kitchen operations and lead staff across all kitchen areas.
• Coordinate with service departments to ensure seamless food service.
• Oversee food production and preparation activities.
• Ensure compliance with food handling and sanitation standards.
• Check food quality and assist with food presentation.
• Manage supplies, staffing, and employee performance.
• Participate in training and employee recognition processes.