Sous Chef – Marriott International

This position is for a Sous Chef responsible for supervising the kitchen team and ensuring the quality of meals. The role involves creating food displays and managing kitchen operations within a hotel environment.

The Sous Chef - Western is responsible for supervising and coordinating the activities of cooks and kitchen workers. This role involves determining food presentation and creating decorative displays, ensuring proper portions and garnishes, monitoring food quantity, and communicating with food and beverage service staff about menu specials and stock. The Sous Chef assists with meal preparation, supports kitchen staff, monitors kitchen supplies and food stock, maintains food safety logs, and ensures food quality meets standards. Additionally, the Sous Chef assists management with hiring, training, scheduling, evaluating, and coaching employees while following company policies, safety protocols, and maintaining professional conduct and appearance. The position requires standing, sitting, or walking for extended periods and the ability to perform various physical tasks.