Sous Chef - Marriott

Pyramid Global Hospitality • Chandler, AZ

2d • Onsite

About The Position

At the Marriott Phoenix Chandler Hotel, we believe great food and great hospitality go hand in hand. We are looking for an experienced and passionate Sous Chef to join our culinary leadership team and help create memorable dining experiences for our guests. The Sous Chef is a hands-on culinary leader who works closely with the Executive Chef to oversee daily kitchen operations, lead and develop culinary team members, maintain high food-quality standards, and ensure successful execution across our food and beverage outlets and events. This is an excellent opportunity for a culinary professional who is ready to take the next step in their career, develop their leadership skills, and make a meaningful impact on both our culinary operation and our team. We are looking for someone who enjoys being in the kitchen, leads by example, and understands that a successful kitchen is built on great food, strong teamwork, accountability, and a positive culture. A minimum of three (3) years of professional culinary experience, including previous leadership or supervisory experience, is preferred. Hotel, resort, banquet, and high-volume culinary experiences are strongly preferred.

Requirements

• Minimum of three (3) years of professional culinary experience preferred.
• Previous culinary supervisory or leadership experience preferred.
• Hotel, resort, restaurant, banquet, or high-volume culinary experience strongly preferred.
• Strong knowledge of food preparation, cooking techniques, recipes, and presentation.
• Strong leadership and team-development skills.
• Excellent communication and interpersonal skills.
• Ability to train, coach, and motivate culinary team members.
• Strong organizational and time-management skills.
• Knowledge of food safety and sanitation practices.
• Understanding food cost, inventory, portion control, and waste management.
• Ability to work effectively under pressure and make sound decisions.
• Ability to safely operate standard kitchen equipment.
• Ability to stand and walk for extended periods of time.
• Ability to lift and carry up to 50 pounds regularly and continuously.
• Flexible availability, including mornings, evenings, weekends, and holidays, based on business needs.
• ServSafe or other applicable food safety certification preferred.

Nice To Haves

• A hands-on culinary leader who enjoys working alongside their team.
• Passionate about food and committed to creating exceptional guest experience.
• A positive and motivating leader who knows how to bring out the best in others.
• Comfortable making decisions and taking ownership during service.
• Organized and able to manage multiple priorities in a fast-paced environment.
• Committed to food quality, consistency, cleanliness, and safety.
• A strong communicator who builds positive relationships across departments.
• Someone who enjoys teaching, coaching, and developing others.
• Dependable, professional, and willing to step in wherever needed.
• Looking for an opportunity to grow within a hospitality organization.

Responsibilities

• Assist the Executive Chef with the daily operation and leadership of the kitchen.
• Lead and supervise culinary team members during assigned shifts.
• Ensure food is prepared and presented according to established recipes, standards, specifications, and presentation guidelines.
• Maintain consistent quality, flavor, portion size, temperature, and presentation.
• Oversee preparation and production to ensure the kitchen is ready for each meal period and event.
• Monitor ticket times and kitchen flow to ensure efficient and timely service.
• Step in and work alongside the culinary team during busy periods.
• Support restaurant, banquet, breakfast, dinner, and other culinary operations as business needs require.
• Assist with special events, VIP functions, and other hotel culinary needs.
• Lead by example and create a positive, respectful, and team-oriented kitchen environment.
• Train and coach culinary team members on recipes, preparation techniques, equipment, food safety, and departmental standards.
• Help new team members successfully learn their roles and responsibilities.
• Provide ongoing feedback, coaching, and recognition to team members.
• Assist with performance management and documentation when appropriate.
• Identify opportunities to develop team members and help them grow their culinary skills and careers.
• Promote teamwork, communication, accountability, and a culture of hospitality.
• Maintain the highest standards of food quality, freshness, flavor, consistency, and presentation.
• Ensure all food is handled, prepared, cooked, cooled, stored, labeled, and rotated according to food safety standards.
• Monitor food temperatures and sanitation practices throughout the shift.
• Ensure culinary team members follow proper food safety and sanitation procedures.
• Maintain a clean, organized, and sanitary kitchen.
• Ensure kitchen equipment is operated safely and responsibly.
• Address food quality or safety concerns immediately and communicate them to the Executive Chef.
• Assist with inventory, ordering, receiving, and proper storage of food products.
• Review deliveries for quality, quantity, and condition.
• Monitor product levels and communicate ordering needs.
• Help maintain food cost goals through proper portion control, product utilization, and waste reduction.
• Ensure proper labeling, dating, storage, and rotation of food products.
• Monitor food production levels to minimize waste while maintaining appropriate product availability.
• Assist the Executive Chef with food cost and inventory-related initiatives.
• Maintain strong communication with the Executive Chef, culinary team, Food & Beverage leadership, servers, and other hotel departments.
• Participate in pre-shift meetings and communicate important operational information to the culinary team.
• Ensure menu changes, special requests, VIP needs, events, and other important information are communicated effectively.
• Assist with staffing and scheduling needs as directed by the Executive Chef.
• Monitor attendance, punctuality, productivity, and performance during assigned shifts.
• Address operational challenges quickly and professionally.
• Follow all Marriott, Pyramid Global Hospitality, hotel, and departmental policies and procedures.
• Perform additional duties and responsibilities as assigned by the Executive Chef or hotel leadership.

Benefits

• Opportunity to be part of a team that values people, hospitality, teamwork, and excellence.
• Opportunity to be part of an organization that believes in developing its people and creating opportunities for growth.
• Opportunity to be part of a hotel that is committed to delivering exceptional experiences.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed