Executive Sous Chef

Marriott•Los Angeles, CA

4d•$115,000 - $147,000

About The Position

The Executive Sous Chef exhibits culinary talents by personally performing tasks while assisting in leading staff and managing food-related functions. The role helps continually improve guest and employee satisfaction while maximizing financial performance across areas of responsibility. It assists in supervising kitchen areas to ensure consistent, high-quality products and guides and develops staff, including direct reports. The position ensures sanitation and food standards are achieved and oversees food preparation areas such as banquets, room service, restaurants, bars and lounges, and employee cafeterias, as well as applicable support areas such as the dish room and purchasing. The role provides direction for day-to-day kitchen operations; supervises food preparation staff; supports menu development, purchasing, budgeting, cost control, food quality, sanitation, and safety; and ensures exceptional customer service. It also coaches and trains employees, manages performance and progressive discipline processes, and communicates with colleagues, managers, and executive teams. The posting describes Marriott Hotels and JW Marriott as hospitality brands focused on thoughtful service, associate development, recognition, camaraderie, and holistic well-being.

Requirements

High school diploma or GED and 6 years of experience in culinary, food and beverage, or a related professional area; alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major and 4 years of relevant experience.
Ability to lead kitchen operations, supervise food preparation staff, and guide and develop employees.
Knowledge of food preparation, menu development, food quality, presentation, food handling, sanitation, and food storage standards.
Ability to manage purchasing, receiving, budgets, and controllable expenses.
Interpersonal, communication, leadership, coaching, and customer-service skills.
Ability to analyze information, evaluate results, and solve problems.

Responsibilities

Provide direction for day-to-day kitchen operations and oversee food preparation and applicable support areas.
Supervise and coordinate cooks and other food preparation workers; provide guidance, set performance standards, and monitor performance.
Assess staffing levels and ensure guest service, operational needs, and financial objectives are met.
Build collaborative relationships, encourage trust and cooperation, solicit employee feedback, and address employee concerns.
Demonstrate cooking techniques and equipment to staff.
Develop and implement purchasing and receiving guidelines and control procedures.
Establish performance, budget, and team goals; participate in budgeting and manage controllable expenses, including food costs, supplies, uniforms, and equipment.
Communicate safety procedures and implement brand safety standards.
Guide menu development and monitor raw and cooked food quality and presentation.
Ensure food handling, sanitation, temperature, purchasing, receiving, and storage standards are followed, and required employee certifications are maintained.
Prepare and cook foods for regular service and special guests or functions.
Support customer satisfaction and retention through hospitality, service guidance, coaching, and ongoing employee training.
Manage daily operations to meet quality standards and customer expectations; obtain guest feedback and handle guest problems and complaints.
Review comment cards, guest satisfaction results, and other data to identify improvement opportunities.
Identify employee development needs; coach, mentor, train, and provide feedback to kitchen associates and managers.
Administer performance appraisals for direct-report managers and manage progressive discipline procedures and documentation in accordance with applicable operating procedures.
Coordinate with the Banquet Chef and Catering department on food knowledge and menu composition training.
Communicate information to executives, managers, supervisors, coworkers, and subordinates by telephone, in writing, email, or in person.
Analyze information and results to select solutions and solve problems.