EXECUTIVE SOUS CHEF

MDM Group Marriotts•Miami, FL

11d•Onsite

About The Position

The Executive Sous Chef is responsible for the overall success of daily kitchen operations. Working closely with the Executive Chef, this leader oversees culinary operations, ensures exceptional food quality and presentation, maintains sanitation and safety standards, develops and mentors the culinary team, and supports financial and operational goals while delivering an outstanding dining experience for every guest.

Requirements

Salaried
Full-Time
Management
On-site
Must be able to lead, coach, and develop culinary associates.
Must ensure compliance with food safety, sanitation, HACCP, OSHA, and local Health Department regulations.
Must maintain the highest standards of cleanliness, organization, and food preparation.
Must be able to monitor labor, payroll, and food costs.
Must be able to plan production schedules and staffing levels.
Must be able to support hiring, scheduling, training, performance management, and associate recognition.
Must be able to engage with guests and resolve concerns.
Must be able to assist with food preparation during busy service periods.
Must be able to participate in operational meetings.
Must promote a culture of safety, professionalism, continuous improvement, and exceptional guest service.
Must ensure compliance with Marriott brand standards, hotel policies, and operating procedures.

Responsibilities

Oversee daily kitchen operations to ensure exceptional food quality, consistency, and presentation.
Partner with the Executive Chef to manage all culinary functions and execute departmental objectives.
Lead, coach, and develop culinary associates while fostering teamwork, accountability, and professional growth.
Ensure compliance with food safety, sanitation, HACCP, OSHA, and local Health Department regulations.
Maintain the highest standards of cleanliness, organization, and food preparation throughout the kitchen.
Assist with menu development, recipe execution, food costing, and culinary innovation.
Monitor labor, payroll, and food costs to support financial performance.
Plan production schedules and staffing levels based on operational needs.
Support hiring, scheduling, training, performance management, and associate recognition.
Engage with guests to ensure satisfaction and promptly resolve food quality or service concerns.
Lead by example by assisting with food preparation during busy service periods.
Participate in Daily Stand-Ups, BEO Meetings, Forecast Meetings, and other operational meetings.
Promote a culture of safety, professionalism, continuous improvement, and exceptional guest service.
Ensure compliance with Marriott brand standards, hotel policies, and operating procedures.