Assistant Sous Chef

Torrance, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Exact $29.19

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

401(k) retirement plan

Employee Discounts

Career development opportunities

employee recognition programs

Job Description

Marriott International is a globally renowned hospitality company committed to delivering exceptional guest experiences and fostering a welcoming environment for both guests and associates. With a legacy spanning decades, Marriott has established itself as a leader in the hotel and resort industry, known for its dedication to quality, innovation, and hospitality excellence. Marriott operates a diverse portfolio of brands catering to various market segments, from luxury to select-service hotels, ensuring there is a place for every traveler. JW Marriott, part of Marriott International's luxury brand portfolio, comprises over 100 exquisite properties in major cities and unique resort destinations worldwide. JW Marriott is recognized for its commitment to associate well-being, guest satisfaction, and a culture that values diversity, inclusion, and career development. The company champions a community-oriented work environment that promotes camaraderie among a diverse workforce while providing ample training, development opportunities, and pathways for career advancement. JW Marriott operates on the firm belief that happy associates lead to happy guests, embodying "The JW Treatment" to create a luxury guest experience. Being part of Marriott means joining a global team that values integrity, creativity, and purpose, offering an unmatched hospitality career in a supportive, innovative atmosphere.

The role of Assistant Sous Chef at JW Marriott is a pivotal management position within the culinary operations of the hotel, designed to assist in successfully achieving daily kitchen objectives. This position involves leading and mentoring kitchen staff while actively participating in all facets of kitchen operations, including food production, purchasing, and maintaining strict kitchen sanitation standards. An Assistant Sous Chef contributes significantly to ensuring guest satisfaction by delivering high-quality culinary products and services while also supporting employee satisfaction and adherence to the operating budget. The role is dynamic and demanding, requiring a balance of leadership, culinary expertise, and operational management. Responsibilities include overseeing the production and preparation of food items, ensuring compliance with food handling and sanitation regulations, and facilitating smooth collaboration between kitchen staff and other departments such as restaurant and banquet services. The Assistant Sous Chef is also instrumental in developing new menu concepts, assisting in food presentation design, and maintaining productivity and standards during high-demand periods. This role demands strong interpersonal skills to lead, train, and motivate kitchen employees, address employee concerns, conduct performance evaluations, and contribute to ongoing team development. Moreover, the Assistant Sous Chef actively monitors inventory and supply ordering to align with budgetary constraints, supports guest relations by maintaining high service standards, and embodies the brand's commitment to exceptional hospitality. This career opportunity offers a fulfilling path for culinary professionals passionate about luxury hospitality, team leadership, and creative food production within an internationally respected company committed to inclusion and associate growth. The Assistant Sous Chef position at JW Marriott provides a platform for skilled culinarians to thrive in a vibrant, supportive environment that values innovation, quality, and service excellence.

Job Requirements

High school diploma or GED
5 years experience in culinary, food and beverage or related area
OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management or related major
3 years experience in culinary, food and beverage or related area
Strong leadership skills
Knowledge of food safety and sanitation
Ability to work in a fast-paced environment
Excellent communication skills
Ability to manage multiple tasks and priorities
Willingness to work flexible hours including weekends and holidays

Job Qualifications

High school diploma or GED with 5 years of culinary or related experience
OR a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related field with 3 years of experience
Proven leadership and team management skills
Strong knowledge of food safety and sanitation standards
Experience in food production and kitchen operations
Excellent interpersonal and communication skills
Ability to develop and implement new menu concepts
Skilled in food presentation and decorative display
Competence in training, coaching, and mentoring staff
Ability to manage inventory and control food costs
Strong problem-solving and decision-making skills
Commitment to exceptional customer service and hospitality excellence

Job Duties

Develops, designs, or creates new culinary applications, ideas, or products
Maintains food handling and sanitation standards
Ensures all employees have proper supplies, equipment, and uniforms
Performs all duties of culinary and related kitchen employees in high demand times
Oversees production and preparation of culinary items
Ensures employees keep their work areas clean and sanitary
Works with restaurant and banquet departments to coordinate service and timing of events and meals
Communicates areas in need of attention to staff and follows up to ensure compliance
Supports and assists with new menus, concepts, and promotions for restaurant outlets and banquets
Assists in determining food presentation and creates decorative food displays
Prepares and cooks foods for routine service or special functions
Checks the quality of raw and cooked food products
Ensures and maintains employee productivity levels
Coordinates activities of cooks and food preparation workers
Leads shifts by personally preparing food and executing specifications
Handles employee questions, concerns, and performance appraisals
Identifies developmental needs and provides coaching and mentoring
Conducts training as appropriate
Follows specific goals to prioritize work and meet operational needs
Monitors staffing levels to ensure guest service and financial objectives
Orders supplies and manages inventories according to budget
Participates in department meetings and communicates goals
Provides customer service that exceeds expectations
Manages day-to-day kitchen operations ensuring quality and standards
Addresses guest problems and complaints
Empowers employees to provide excellent customer service
Provides information to supervisors and co-workers
Acts as a role model demonstrating appropriate behaviors
Analyzes information and solves problems
Complies with loss prevention policies
Reports equipment malfunctions
Attends and participates in meetings
Encourages teamwork and cooperation among team members