Executive Sous Chef

As a culinary professional, you will be responsible for leading and managing all food-related functions while exhibiting your culinary talents. Your main goal will be to enhance guest and employee satisfaction and maximize financial performance. You will oversee all kitchen areas to ensure high-quality food production and guide and develop staff members. It will be your responsibility to maintain sanitation and food standards across all food preparation areas and support areas. To be considered for this role, you should have a high school diploma or GED with at least 6 years of experience in the culinary or food and beverage industry. Alternatively, a 2-year degree in Culinary Arts or related major from an accredited university with 4 years of experience will also be accepted. Your core work activities will include leading kitchen operations, setting and maintaining goals for culinary functions, ensuring culinary standards are met, providing exceptional customer service, and managing human resource activities. You will be required to develop guidelines for purchasing and receiving, establish performance and budget goals, monitor food quality and presentation, and ensure compliance with safety and sanitation standards. Additionally, you will need to provide exceptional customer service, manage day-to-day operations, and conduct human resource activities such as training, coaching, and performance appraisals. In this role, you will be expected to interact with guests, handle guest problems and complaints, and empower employees to deliver excellent customer service. You will also be responsible for identifying developmental needs, administering performance appraisals, and managing disciplinary procedures for your team. Overall, your role will be crucial in ensuring the success of the culinary operations and delivering a high standard of service to guests. Marriott International is an equal opportunity employer that values diversity and promotes an inclusive, people-first culture. We are committed to non-discrimination based on any protected basis, ensuring a fair and equitable work environment for all employees.,