Sous Chef

Marriott • Aurora District, CO

12d • $71,000 - $93,000

About The Position

The Sous Chef is accountable for the success of daily kitchen operations. The role demonstrates culinary skill through hands-on work while leading staff and managing food-related functions. It supports ongoing improvements in guest and employee satisfaction while maintaining the operating budget, supervising kitchen areas to ensure consistent, high-quality products, developing staff, and ensuring sanitation and food standards are met.

The Sous Chef manages kitchen shifts, prepares food, supports the Executive Chef, oversees kitchen staff, and helps ensure compliance with food, sanitation, safety, and applicable legal standards. The role also contributes to customer satisfaction, kitchen goals, employee development, performance feedback, and routine communication and meetings.

Requirements

• High school diploma or GED and 4 years of experience in culinary, food and beverage, or a related professional area; alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major and 2 years of experience in a related professional area.

Responsibilities

• Manage kitchen shift operations and ensure compliance with Food & Beverage policies, standards, and procedures.
• Estimate weekly production needs and communicate daily production needs to kitchen personnel.
• Assist the Executive Chef with kitchen operations and preparation.
• Prepare and cook foods of all types, including for special guests or functions.
• Develop or create new applications, ideas, systems, products, and artistic contributions.
• Help determine food presentation and create decorative food displays.
• Maintain purchasing, receiving, and food-storage standards.
• Ensure compliance with food-handling, sanitation, safety, and applicable legal standards.
• Perform kitchen manager and employee duties as necessary.
• Assess the quality of raw and cooked food products, including presentation and flavor.
• Operate and maintain department equipment and report malfunctions.
• Supervise and coordinate cooks and other food-preparation workers.
• Lead shifts while personally preparing food and executing requests to required specifications.
• Promote sound financial and business decisions, integrity, teamwork, and appropriate workplace conduct.
• Maintain employee productivity and ensure employees understand expectations and parameters.
• Maintain collaborative relationships, administer property policies fairly and consistently, and communicate performance expectations.
• Recognize employee success and performance that produces desired results.
• Provide customer service that supports satisfaction and retention, and manage daily operations to meet quality and customer expectations.
• Set a positive example in guest relations, empower employees to provide excellent service, obtain guest feedback, and handle guest problems and complaints.
• Achieve or exceed performance, budget, and team goals; develop plans to organize and prioritize work.
• Use the Labor Management System to schedule according to business demands and track employee time and attendance.
• Train employees in safety procedures.
• Identify employee development needs and provide coaching, mentoring, guidance, and feedback.
• Participate in employee performance appraisals and bring issues to the attention of the department manager and Human Resources as needed.
• Provide information to supervisors, coworkers, and subordinates by telephone, in writing, by email, or in person.
• Analyze information and evaluate results to select solutions and solve problems.
• Attend and participate in pertinent meetings.

Benefits

• Marriott offers a range of benefits intended to support employees and their families, wellbeing, careers, and personal interests; eligibility and options may vary by employment status, position, and location.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED