Assistant Sous Chef - Signature Grill

Tucson, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $25.48 - $33.17

Work Schedule

Rotating Shifts

Day Shifts

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, with a rich legacy spanning over decades. The company operates a portfolio of distinguished brands, including Marriott Hotels and JW Marriott, catering to a broad spectrum of travelers from business professionals to leisure guests seeking exceptional luxury experiences. Marriott Hotels strive to elevate the art of hospitality by innovating at every turn while maintaining the comfort and familiarity guests expect worldwide. JW Marriott, part of Marriott's luxury portfolio, consists of more than 100 remarkable properties located in gateway cities and exclusive resort destinations around the globe. JW Marriott places a strong emphasis on associate well-being, fostering a positive work environment that encourages confidence, innovation, and genuine service, honoring the vision of the company's founder, J. Willard Marriott.

The position available is a management role within the kitchen environment, focused on overseeing and successfully accomplishing daily operational objectives. This role is integral to ensuring that the culinary operations run smoothly, maintaining high food safety and sanitation standards, and upholding the reputation of Marriott's exceptional service quality. The manager will lead a team of culinary staff, guiding them through food production, purchasing, and ensuring all kitchen sanitation protocols are adhered to rigorously. The role demands active participation in food preparation during peak periods alongside supervisory responsibilities.

This leadership position requires not only mastery of culinary techniques but also strong managerial skills to coordinate closely with the Restaurant and Banquet departments for seamless service and event execution. The manager will contribute creatively by supporting new menu development, conceptual promotions, and decorative food presentations that enhance the guest experience. Additionally, operational responsibilities include managing budgets related to food inventory and supplies, ensuring cost-effectiveness without compromising quality.

A significant aspect of the role is fostering a culture that prioritizes guest satisfaction and employee engagement. The kitchen manager will serve as a mentor and coach, conducting performance appraisals, providing constructive feedback, and facilitating employee development through targeted training sessions. This role advocates honest and ethical behavior, leading by example to build mutual trust and cooperation among team members.

Marriott International champions diversity and inclusion, reinforcing its commitment to equal employment opportunities where associates from diverse backgrounds can thrive. Associates are encouraged to bring their unique talents and experiences to the table, contributing to the continuous enhancement of Marriott's hospitality standards.

Joining this team means becoming part of a global family dedicated to delivering 'Wonderful Hospitality. Always.' The kitchen manager will be an essential figure in upholding this promise to guests and ensuring the team operates with excellence, integrity, and a commitment to service quality. This opportunity offers a dynamic and rewarding environment for individuals passionate about culinary arts, leadership, and hospitality innovation, within a company known for its dedication to associate well-being and guest satisfaction.

Job Requirements

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
Ability to work in a fast-paced environment
Strong leadership and communication skills
Availability to work flexible hours including evenings, weekends, and holidays
Physical ability to stand for extended periods and perform kitchen duties
Commitment to upholding food safety and sanitation standards

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 knowledge of food safety and sanitation standards
Excellent communication and interpersonal skills
Ability to develop and implement new culinary concepts and menu items
Experience with budget management and inventory control
Ability to handle customer service issues effectively
Coaching and mentoring experience

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 coaches, mentors, or otherwise helps 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 ongoing 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, 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