Executive Sous Chef

Marriott•Detroit, MI

3d•$91,000 - $116,000

About The Position

The Executive Sous Chef exhibits culinary skills through hands-on work while assisting in leading staff and managing food-related functions. The role supports continual improvement in guest and employee satisfaction while maximizing financial performance. It assists in supervising kitchen areas to ensure consistent, high-quality products and guides and develops staff, including direct reports. The role ensures sanitation and food standards are met and oversees food preparation and support areas, such as banquets, room service, restaurants, bar/lounge, employee cafeteria, dish room, and purchasing, as applicable. The position requires either a high school diploma or GED and six years of experience in culinary, food and beverage, or a related professional area, or a two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major and four years of relevant experience. The Executive Sous Chef directs day-to-day kitchen operations; coordinates and supervises cooks and food-preparation workers; develops staff; contributes to culinary goals, budgets, and expense control; and maintains food quality, presentation, safety, sanitation, purchasing, receiving, and storage standards. The role also supports exceptional guest service, handles guest feedback and complaints, conducts employee training and performance processes, and communicates and solves problems with colleagues and leaders. Marriott International describes itself as an equal opportunity employer committed to welcoming all and fostering an environment that values associates’ backgrounds. JW Marriott describes opportunities for training, development, and recognition, along with a luxury work environment focused on holistic well-being and associate camaraderie.

Requirements

High school diploma or GED and six years of experience in culinary, food and beverage, or a related professional area; alternatively, a two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major and four years of relevant experience.
Knowledge and ability to perform food preparation and cooking across food types.
Ability to lead, guide, coach, and develop kitchen employees.
Ability to maintain food handling, sanitation, safety, quality, and presentation standards.
Interpersonal, communication, problem-solving, and decision-making skills.

Responsibilities

Direct day-to-day kitchen operations and assist in leading all food-related functions.
Fill in for employees or determine suitable replacements when staffing gaps arise.
Guide subordinates, set performance standards, and monitor performance.
Lead by example and foster trust, respect, cooperation, and collaborative relationships among employees.
Administer property policies fairly and consistently, review staffing levels, and address employee feedback and concerns.
Supervise and coordinate cooks and workers engaged in food preparation; 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 such as food, supplies, uniforms, and equipment.
Communicate and implement safety procedures and brand safety standards.
Provide direction for menu development and monitor raw and cooked food quality, food presentation, and flavor.
Ensure compliance with food handling, sanitation, temperature, purchasing, receiving, and food storage standards, including required employee certifications.
Prepare and cook a variety of foods for regular service, special guests, or functions.
Support service behaviors that exceed customer expectations and oversee daily operational quality and standards.
Coach employees on guest needs and service expectations, empower them to deliver excellent service, and ensure ongoing training.
Interact with guests to obtain feedback and respond to guest problems and complaints.
Review comment cards and guest satisfaction results to identify improvement areas.
Identify employee development needs and coach, mentor, and train kitchen associates in cooking and plate presentation.
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.
Observe employee service behaviors and provide feedback to individuals or managers.
Provide information to teams, managers, supervisors, coworkers, and subordinates by phone, in writing, email, or in person.
Analyze information and evaluate results to select solutions and solve problems.