Junior Sous Chef

As an Entry level management position in the kitchen, you will focus on successfully accomplishing daily objectives by assisting in leading staff and personally contributing to all areas of the kitchen. This includes food production, purchasing, and kitchen sanitation. Your role will be crucial in ensuring guest and employee satisfaction while maintaining the operating budget. **Key Responsibilities:** - Maintain food handling and sanitation standards. - Perform all duties of Culinary and related kitchen area employees during high demand times. - Oversee production and preparation of culinary items. - Ensure employees keep their work areas clean and sanitary. - Coordinate service and timing of events and meals with Restaurant and Banquet departments. - Check the quality of raw and cooked food products to ensure standards are met. - Participate in the employee performance appraisal process and provide feedback as needed. - Conduct training when appropriate. - Participate in department meetings and communicate departmental goals clearly to produce desired results. **Qualifications Required:** - High school diploma or GED with 4 years of experience in culinary, food and beverage, or related professional area OR a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years of experience in the same field. - Ability to supervise and coordinate activities of cooks and workers engaged in food preparation. - Strong communication skills to effectively lead shifts and provide excellent customer service. - Experience in purchasing appropriate supplies and managing food and supply inventories according to budget. At Marriott International, we are committed to providing equal opportunities and fostering an inclusive environment where the unique backgrounds of our associates are valued. We celebrate diversity and are dedicated to non-discrimination on any protected basis.,