Assistant Sous Chef

Portland, OR, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

employee recognition programs

Job Description

Marriott International is a globally recognized leader in the hospitality industry, known for its dedication to high-quality service and exceptional guest experiences. As a leading hotel company, Marriott operates a wide range of brands across the luxury, premium, and select-service segments, including JW Marriott, which is part of its luxury portfolio. JW Marriott properties are located in gateway cities and distinctive resort locations worldwide and are celebrated for offering a refined luxury experience and a supportive work environment focused on associate well-being, professional growth, and inclusivity.

This position is for a management role within the kitchen operations at a Marriott hotel, specifically suited for JW Marriott's culinary team. The role involves leading daily kitchen objectives and managing a team to ensure smooth food production, procurement, and kitchen sanitation processes. The successful candidate will be actively engaged in all culinary operations while enhancing guest and employee satisfaction. They will oversee food quality, staff productivity, and operational budgets, playing a key role in maintaining the high culinary standards Marriott is known for.

The Culinary Manager will be responsible for developing new menu items, supporting restaurant and banquet services, ensuring sanitary conditions, and personally assisting during high-demand periods. Leadership duties include training, mentoring, performance evaluations, and fostering a positive work culture founded on integrity, collaboration, and excellence. Additionally, the manager will manage supply inventories, coordinate with other departments to optimize event and meal service timing, and provide exceptional customer service to enhance guest satisfaction.

At Marriott, there is a strong emphasis on growth and recognition, with opportunities for training and career advancement. The role offers a dynamic environment where creativity and innovation are encouraged, aligned with Marriott's commitment to being an equal opportunity employer that values diverse backgrounds and experiences. Working here means being part of a global community that thrives on mutual respect and a shared passion for hospitality excellence.

The Culinary Manager position is ideal for individuals with several years of culinary experience or those with formal education in Culinary Arts or Hotel and Restaurant Management combined with professional experience. If you have a dedication to culinary excellence, team leadership, and operational efficiency, this role offers an excellent opportunity to contribute meaningfully while advancing your hospitality career within a prestigious global brand.

Job Requirements

High school diploma or GED
5 years experience in culinary, food and beverage, or related professional area
OR 2-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
3 years experience in culinary, food and beverage, or related professional area
Ability to work under high demand during peak times
Strong leadership and interpersonal skills
Knowledge of food handling and sanitation standards
Ability to manage inventory and budgets
Strong communication skills
Customer service orientation
Ability to coach and mentor team members

Job Qualifications

High school diploma or GED
5 years experience in the culinary, food and beverage, or related professional area
OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
3 years experience in the culinary, food and beverage, or related professional area
Proven leadership and team management skills
Strong communication and interpersonal abilities
Knowledge of food safety and sanitation standards
Ability to develop new menu concepts and food presentations
Experience with budgeting and inventory management
Demonstrated customer service excellence
Skilled in coaching and mentoring staff

Job Duties

Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
Maintains food handling and sanitation standards
Ensures all employees have proper supplies, equipment and uniforms
Performs all duties of culinary and related kitchen area 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 follow through
Supports and assists with new menus, concepts and promotions for the restaurant outlets and banquets
Assists in determining how food should be presented and creates decorative food displays
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Checks the quality of raw and cooked food products to ensure that standards are met
Ensures and maintains the productivity level of employees
Ensures completion of assigned duties
Coordinates activities of cooks and workers engaged in food preparation
Utilizes interpersonal and communication skills to lead, influence, and encourage others
advocates sound financial/business decision making
demonstrates honesty/integrity
leads by example
Leads shifts while personally preparing food items and executing requests based on required specifications
Handles employee questions and concerns
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
Conducts employee performance appraisal process, giving feedback as needed
Communicates performance expectations in accordance with job descriptions for each position
Participates in an on-going employee recognition program
Monitors employee's progress towards meeting performance expectations
Conducts training when appropriate
Follows specific goals and plans to prioritize, organize, and accomplish work
Monitors staffing levels to ensure guest service, operational needs and financial objectives are met
Places orders for appropriate supplies and manages food and supply inventories according to budget
Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results
Provides services that are above and beyond for customer satisfaction and retention
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Sets a positive example for guest relations
Strives to improve service performance
Handles guest problems and complaints seeking assistance from supervisor as necessary
Empowers employees to provide excellent customer service within guidelines
Provides information to supervisors, co-workers, and subordinates by telephone, written form, e-mail, or in person
Serves as a role model to demonstrate appropriate behaviors
Analyzes information and evaluating results to choose the best solution and solve problems
Complies with loss prevention policies and procedures
Reports malfunctions in department equipment
Attends and participates in all pertinent meetings
Encourages and builds mutual trust, respect, and cooperation among team members