Assistant Sous Chef

Detroit, MI, USA|

Job Overview

Compensation

Hourly

Range $26.54 - $32.69

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

performance bonuses

Job Description

Marriott International is a globally recognized leader in the hospitality industry, known for its commitment to providing exceptional service and memorable experiences to guests around the world. As one of the largest and most respected hotel chains, Marriott encompasses a portfolio of diverse brands, including the luxury segment represented by JW Marriott Hotels. JW Marriott properties are distinguished by their elegant accommodations, exceptional culinary offerings, and dedication to guest satisfaction. This company prides itself on fostering an inclusive work environment that values the unique backgrounds, talents, and experiences of its associates. Marriott International is an equal opportunity employer, dedicated to diversity, equity, and inclusion, offering career development and growth opportunities to employees across all levels.

This position is for a culinary management role within Marriott Hotels, specifically tied to JW Marriott, which is part of Marriott’s luxury portfolio. The role centers on achieving operational excellence in the kitchen by managing daily culinary objectives, leading and motivating kitchen staff, and upholding the highest standards of food quality, safety, and sanitation. The culinary manager is integral to the smooth operation of the kitchen, actively participating in food preparation during peak times while also handling administrative responsibilities such as purchasing and inventory control within budget guidelines. This role involves close collaboration with the restaurant and banquet departments to ensure seamless coordination of food service and event timing.

The ideal candidate for this management position will bring a strong background in culinary arts or food service management, coupled with practical leadership skills to mentor and develop team members. This position requires a proactive approach in fostering a positive work environment that emphasizes guest satisfaction, employee engagement, and adherence to company values. From creating innovative menus and decorative food presentations to addressing customer service challenges and empowering employees to excel, the culinary manager plays a crucial role in driving the overall success of the food and beverage operations.

This is a full-time, management-level position that demands a balance of hands-on kitchen involvement and strategic oversight, making it a rewarding opportunity for professionals passionate about culinary arts and hospitality management. The role offers a chance to work within a prestigious global brand that supports career growth, ongoing training, and recognition programs. Joining Marriott International means becoming part of a larger family that values employee well-being and strives to deliver the luxurious JW Treatment to both guests and associates alike.

Job Requirements

High school diploma or GED
5 years experience in culinary or food and beverage or related professional area
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 professional area

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

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 your work
Monitors staffing levels to ensure that 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, in 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