Assistant Sous Chef - Signature Grill

Tucson, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $26.44 - $33.17

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

401(k) retirement plan

Employee Discounts

Bonus opportunities

Career Development

Job Description

JW Marriott Tucson Starr Pass Resort & Spa, located in Tucson, Arizona, is part of the renowned JW Marriott luxury portfolio under Marriott International. JW Marriott is a brand synonymous with exceptional hospitality, known for providing guests with a truly luxurious and memorable experience. With more than 100 beautiful properties worldwide, JW Marriott prides itself on a legacy that emphasizes associate well-being, innovative service, and holistic development. The resort offers not only luxury accommodations but also a vibrant workplace where associates can thrive in a welcoming, inclusive, and diverse environment, embodying the company motto, "Wonderful Hospitality. Always." The brand is committed to nurturing its associates through continuous training, development, recognition, and opportunities to grow their careers within the luxury hospitality sector. JW Marriott believes that happy associates create happy guests, and this philosophy is deeply embedded within the culture of the company.

This management position at the JW Marriott Tucson Starr Pass Resort & Spa focuses on ensuring the smooth operation of the culinary kitchen area. The role entails leading a team of culinary staff while actively participating in all kitchen operations, including food preparation, purchasing, and maintaining the highest sanitation standards. The Culinary Manager will be responsible for setting and maintaining culinary standards in the kitchen, contributing to guest satisfaction, and managing the operating budget effectively. The position is full-time, with a pay range of $26.44 to $33.17 per hour and is bonus eligible, highlighting the company's investment in rewarding performance and dedication.

The ideal candidate must possess at least a high school diploma or GED with a minimum of five years of relevant experience in culinary, food and beverage, or a related field; alternatively, a two-year degree in Culinary Arts, Hotel, and Restaurant Management, or a related major with three years of experience is also acceptable. The Culinary Manager will develop and innovate new culinary applications, maintain rigorous food handling and sanitation standards, and ensure all necessary supplies and equipment are available to employees. Supervisory responsibilities include coordinating cooks and kitchen staff, leading shifts, resolving employee concerns, conducting performance appraisals, coaching staff, and upholding productivity levels.

Additionally, the position demands maintaining culinary goals such as managing food supply inventories within budget, monitoring staffing levels to meet operational and customer service needs, and participating actively in departmental meetings to communicate goals and results clearly. Exceptional customer service is of paramount importance; therefore, the manager will ensure service quality meets customer expectations daily and will empower employees to deliver excellent service while handling guest issues efficiently.

The candidate will also embrace additional responsibilities like facilitating effective communication among supervisors and staff, acting as a role model, analyzing problems to find the best solutions, adhering to loss prevention policies, reporting equipment malfunctions, and fostering a cooperative and respectful team environment. This role is essential in delivering the "JW Treatment™," a unique associate-centered approach that underpins the guest experience and the brand's luxury hospitality promise. Joining JW Marriott means becoming part of a global community devoted to excellence, innovation, and personal growth within the hospitality industry.

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 manage staff and kitchen operations
Knowledge of food safety and sanitation standards
Ability to work flexible hours
Ability to handle stressful situations
Commitment to delivering excellent customer service

Job Qualifications

High school diploma or GED with relevant culinary, food and beverage experience
Or two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with culinary, food and beverage experience
Strong leadership and interpersonal skills
Ability to develop and innovate culinary concepts
Excellent food safety and sanitation knowledge
Effective communication skills
Experience managing kitchen operations and staff
Ability to handle employee development and coaching
Customer service oriented
Budget management experience
Ability to work under pressure and meet deadlines

Job Duties

Develops, designs, or creates new culinary applications, ideas, relationships, systems, 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 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 regularly or for special functions
Checks the quality of raw and cooked food products to ensure 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
Leads shifts while preparing food items and executing requests
Handles employee questions and concerns
Identifies developmental needs of others and coaches or mentors them
Conducts employee performance appraisals and provides feedback
Communicates performance expectations in line with job descriptions
Participates in ongoing employee recognition programs
Monitors employee progress towards performance expectations
Conducts training when appropriate
Follows specific goals and plans to prioritize, organize, and accomplish work
Monitors staffing levels to meet guest service, operational needs, and financial objectives
Places orders for supplies and manages food and supply inventories within budget
Participates in departmental meetings and communicates goals clearly
Provides above and beyond customer service for satisfaction and retention
Manages day-to-day operations ensuring quality and standards
Improves service by educating and coaching staff on guest needs
Sets a positive example for guest relations
Strives to improve service performance
Handles guest problems and complaints, seeking supervisor help when necessary
Empowers employees to provide excellent customer service within guidelines
Provides information to supervisors, co-workers, and subordinates
Serves as a role model demonstrating appropriate behavior
Analyzes information and evaluates results to solve problems
Complies with loss prevention policies
Reports malfunctions in department equipment
Attends and participates in pertinent meetings
Encourages and builds mutual trust, respect, and cooperation among team members