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Executive Sous Chef at Marriott Anchorage Downtown Anchorage, AK
Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
competitive salary
Medical insurance
Dental Insurance
Life insurance
short-term disability
long-term disability
401(k)
travel benefits
Job Description
Anchorage Marriott Downtown is a premier full-service Marriott property located in the heart of Alaska's largest city. As the only full-service Marriott in Alaska, this property boasts 392 guest rooms, extensive meeting facilities spanning 14,000 square feet, a full-service restaurant, bar, room service, concierge lounge, exercise room, and an indoor pool. Renowned for its exceptional hospitality and commitment to guest satisfaction, Anchorage Marriott Downtown serves as a prominent destination for both business and leisure travelers visiting Anchorage. With its rich blend of Alaskan charm and sophisticated amenities, the hotel provides a welcoming environment for guests and offers exciting career growth... Show More
Job Requirements
- minimum of two years past culinary managerial role
- food safe for managers certification
- excellent culinary skills
- extensive knowledge of food handling and sanitation standards
- experience with purchasing and maintaining kitchen equipment
- ability to control food waste and identify cost improvement opportunities
- familiarity with food and labor cost monitoring
- experienced in high-volume multi-unit operations
- knowledge of ordering, inventory procedures, and health and sanitation guidelines
Job Qualifications
- minimum two years culinary managerial experience
- excellent culinary skills and operational knowledge
- experience in high-volume multi-unit or hospitality environments
- familiarity with food handling and sanitation standards
- knowledge of food and labor cost monitoring
- experience with menu development and costing
- purchasing and maintaining kitchen equipment
- experience with disciplinary procedures and employee management
Job Duties
- assist the Executive Chef in day-to-day culinary operations
- oversee food preparation for restaurants, banquet functions, and other outlets
- manage kitchen staff ensuring quality, consistency, and proper presentation
- maintain cleanliness of kitchen area and equipment
- control food waste and optimize food and labor costs
- ensure compliance with food safety and sanitation standards
- participate in menu development and inventory management
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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