Sous Chef - Waterside - Full Time

J W Marriott•Las Vegas, NV

13h•Onsite

About The Position

The Sous Chef oversees culinary production in their assigned kitchen and supports operations property‑wide as needed. They provide direction for stewarding when required and collaborate with the Room Chef and Executive Sous Chef to develop and execute menus and current culinary trends. The Sous Chef is expected to uphold departmental standards while ensuring high‑quality food preparation and smooth kitchen operations. Adheres to all Company, Safety and Department policies and procedures. Fosters teamwork and provides excellent guest service, anticipates guest needs to exceed guest expectations. Builds brand loyalty by living the JW Marriott Core Values.

Requirements

Culinary Arts degree or similar program
Must have a minimum of 3 years of restaurant foods preparation.
Must also a minimum of 2 years in a senior role.
Strong culinary knowledge with mastery of core cooking techniques.
Effective leadership and team‑management abilities.
Creativity in menu development and execution.
Solid understanding of kitchen operations, organization, and inventory control.
Knowledge of food safety, sanitation, and HACCP standards.
Strong communication, problem‑solving, and decision‑making skills.
Ability to train, coach, and support kitchen staff.
Excellent time‑management and multitasking abilities in high‑pressure environments.
Valid Clark County Health Card

Responsibilities

Prepare and execute all menu items according to established standards and assigned station duties, as directed by the Chefs.
Supervise cooks, meal service, production, and stewarding teams, both in support of and in the absence of the Chefs.
Develop, mentor, and motivate line cooks to support growth, consistency, and team performance.
Assist Chefs with scheduling, payroll, attendance tracking, inventory management, and disciplinary actions as needed.
Assess and direct kitchen tasks across any culinary outlet to ensure smooth, efficient operations.
Contribute to menu development by writing and accurately costing menu items.
Order food items as directed by the Chefs and help maintain proper cost controls, including cost of sales and labor.
Maintain thorough documentation, including menu changes, temperature logs, meeting notes, and operational updates.
Attend required meetings such as Chef meetings, BEO meetings, and planning sessions.
Work all stations in any kitchen independently and confidently without supervision.
Follow and execute all recipes with precision and consistency.
Maintain a clean, safe, and well‑organized work environment at all times.
Ensure proper fire times and ticket times to support efficient, high‑quality service.
Assist with receiving, rotating, storing, and replenishing daily requisitions.
Restock dishes, silverware, and related items as needed to support kitchen operations.
Perform all reasonable tasks requested by management within the scope of the role.