Assistant Sous Chef

Detroit, MI, USA|Remote

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $26.54 - $32.69

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Life insurance

bonus eligible

Job Description

JW Marriott Detroit is a luxury hotel located in the heart of downtown Detroit at the 400 Renaissance Center. As part of Marriott International, it belongs to the esteemed JW Marriott brand portfolio, known worldwide for its commitment to delivering exceptional luxury, comfort, and hospitality. JW Marriott hotels represent a blend of sophistication and personalized service, elevating the guest experience through thoughtful and heartfelt interactions. This particular location in Detroit provides guests with exquisite dining options, tailored services, and a welcoming environment that celebrates the rich cultural diversity and vibrant spirit of the city.

The role offered is a full-time Kitchen Management position within the Food and Beverage department at JW Marriott Detroit. This management role is integral to the daily operation of the kitchen and the delivery of culinary excellence. Earning between $26.54 and $32.69 per hour with eligibility for bonus incentives, this opportunity is ideal for professionals passionate about culinary arts and leadership within a prestigious hospitality setting.

As a Kitchen Manager at JW Marriott Detroit, you will play a pivotal role in overseeing the culinary team and operations. Your responsibilities will extend beyond management to actively participating in all kitchen areas such as food production, purchasing, and sanitation to ensure that the highest culinary standards are met consistently. You will be instrumental in maintaining the work environment, supporting the development of new menu concepts and promotions for the restaurant and banquet operations, and ensuring that all food is presented artfully and in accordance with strict quality standards.

This position demands a seasoned culinary professional who possesses both a strong managerial capability and hands-on experience. You will lead by example, frequently assisting in food preparation during high-demand periods and coordinating between kitchen and service teams to orchestrate seamless event and meal timings. Additionally, you will manage employee performance through coaching, mentoring, appraisal, and training, fostering a positive work atmosphere that encourages growth and high productivity.

In this capacity, you will also be responsible for inventory management, ordering supplies to meet operational and budget parameters, and collaborating in department meetings to align kitchen objectives with overall service excellence. Your commitment to health and safety standards ensures a hygienic and safe environment adhering to all sanitation protocols.

JW Marriott Detroit champions an inclusive work culture that values diversity, equity, and opportunity for all employees. Joining this team means becoming part of a global community renowned for its respect, cooperation, and mutual trust. As a member of this luxury hotel brand, you will experience extensive training programs designed to enhance your skills and encourage career progression, all while working in a supportive environment that prioritizes your well-being.

If you are ready to advance your career in culinary and hospitality management within a globally recognized hotel brand, this role at JW Marriott Detroit offers an unmatched platform to grow professionally, contribute meaningfully, and make a lasting impact on guest satisfaction and operational success.

Job Requirements

High school diploma or GED
5 years experience in 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 culinary, food and beverage, or related professional area
Strong leadership skills
Excellent communication skills
Ability to work full time
Ability to manage kitchen teams
Knowledge of sanitation standards
Customer service oriented
Ability to handle stressful situations
Willingness to work flexible hours

Job Qualifications

High school diploma or GED with 5 years experience in 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 with 3 years experience in culinary, food and beverage, or related professional area
Strong leadership and interpersonal skills
Excellent communication and coaching abilities
Knowledge of food safety and sanitation standards
Ability to manage kitchen operations and staff effectively
Experience in inventory and budget management
Capability to handle high-pressure situations and multitask efficiently
Commitment to quality and guest satisfaction
Ability to develop and implement new menu concepts and promotions

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 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 evaluates 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