Marriott Kansas City Country Club Plaza - Sous Chef OEM

Aimbridge Hospitality•Kansas City, KS

21h

About The Position

The Sous Chef is the creative force behind the banquet kitchen, preparing dishes for events and ensuring that every dish looks and tastes excellent. The role follows established recipes and develops new dishes for special events, while maintaining a clean, safe, and organized kitchen and making smart choices to reduce waste and use ingredients effectively. This is an overtime-eligible manager (OEM) position; overtime applies and is calculated accordingly. The Sous Chef leads, trains, and coaches kitchen staff, supports hiring and team development, manages kitchen budgets and inventory, tracks food costs, creates banquet menus, and designs food presentations for plated service and buffets. The role is expected to uphold Aimbridge Hospitality standards and deliver a positive experience for guests and colleagues. The position is at the Kansas City Marriott Country Club Plaza, a hotel near local attractions and the Country Club Plaza. The hotel offers restaurants, a fitness center, an on-site coffee house, and complimentary door-to-door shuttle service.

Requirements

Bachelor's degree typically required.
2 to 4 years of experience in a high-volume, full-service restaurant.
Ability to independently resolve complex workplace challenges and escalate only the most difficult issues.
Ability to remain composed and objective under pressure.
Subject matter expertise and ability to lead, coach, and mentor others.
Clear communication, prompt evaluation of options, and active listening to address colleague and guest concerns.

Responsibilities

Prepare banquet dishes using established recipes and create new offerings for special events.
Ensure food is appealing in both presentation and taste.
Maintain a clean, safe, and organized kitchen and reduce food waste through effective ingredient use.
Lead, motivate, train, and coach kitchen staff; support hiring and team development.
Manage kitchen budgets and inventory, track food costs, and maintain organized kitchen operations.
Create banquet menus and design food presentations for plated meals and buffets.
Follow Aimbridge Hospitality standards and contribute to a safe, smooth-running hotel operation.
Provide a welcoming and positive experience for guests and colleagues.