AC Hotel Sous Chef
About The Position
The Sous Chef supports all culinary operations of the hotel, ensuring consistent food quality, efficient kitchen operations, and exceptional guest experiences across outlets, banquets, catering, and special events. The position serves as the primary culinary lead for event and catering execution while assisting with kitchen leadership, staffing, purchasing, inventory management, menu execution, and food safety compliance. The Sous Chef works alongside the culinary team and provides leadership, coaching, and operational support as business demands require. The role includes coordinating banquet and catering functions, reviewing Banquet Event Orders, planning event production, and coordinating with Banquets, Sales, and Operations. The Sous Chef also supports daily kitchen operations, menu development, team supervision and training, food purchasing and cost control, and compliance with Marriott standards, local health codes, and food safety regulations.
Requirements
- Minimum 3 years of culinary leadership experience.
- Experience in both restaurant and banquet/event operations.
- Strong knowledge of food production, ordering, inventory, and cost control.
- Ability to lead teams in a fast-paced environment.
- ServSafe Food Protection Manager Certification, or ability to obtain it within 90 days.
- Flexible schedule including mornings, evenings, weekends, and holidays.
Nice To Haves
- Hotel, resort, conference center, or catering experience.
- Marriott brand experience.
- Culinary degree or formal culinary training.
- Experience leading teams through high-volume events and service periods.
Responsibilities
- Assist in the daily management of all kitchen operations.
- Maintain food quality, consistency, presentation, and portion standards.
- Support culinary service for breakfast, lounge, Benchmark, banquets, catering, and special events.
- Work culinary stations as business levels and staffing needs dictate.
- Assist with menu development, recipe standardization, and product testing.
- Maintain a clean, organized, and safe kitchen environment.
- Coordinate banquet and catering functions as the primary culinary contact.
- Review Banquet Event Orders and communicate culinary requirements to the team.
- Develop preparation schedules and production plans for events and group business.
- Coordinate event execution with Banquets, Sales, and Operations teams.
- Ensure banquet and catering functions meet established standards.
- Manage event-related ordering and product procurement.
- Supervise, develop, coach, and provide performance feedback to cooks and culinary team members.
- Assist with recruiting, onboarding, and training new employees.
- Support scheduling to ensure adequate staffing coverage; fill operational gaps as necessary and lead by example during service.
- Cross-train team members to improve operational flexibility.
- Assist with food and supply ordering across culinary operations.
- Maintain inventory levels while minimizing waste and shortages; participate in monthly inventory counts and cost-control initiatives.
- Monitor product quality and vendor performance.
- Support food-cost management through proper purchasing and production practices.
- Maintain compliance with Marriott standards, local health codes, and food safety regulations.
- Ensure proper food handling, storage, labeling, and sanitation procedures.
- Promote cleanliness, safety, and accountability, and maintain ServSafe and HACCP standards throughout the operation.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
