Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $90,000.00
Work Schedule
Flexible
Benefits
private health insurance
Paid Time Off
Training and Development
Job Description
Marriott Hotel in Alabama is part of the globally recognized Marriott International brand, known for delivering exceptional hospitality and memorable guest experiences. As a premium hotel destination, Marriott offers luxurious accommodations, state-of-the-art facilities, and an unwavering commitment to quality service. The hotel attracts a diverse clientele including business travelers, tourists, and event attendees, all seeking an inviting and sophisticated atmosphere. Marriott fosters a culture of teamwork, innovation, and excellence, placing strong emphasis on professional growth and guest satisfaction. This environment enables employees to thrive and contribute to the hotel's stellar reputation in the hospitality industry.
The position of Execut... Show More
The position of Execut... Show More
Job Requirements
- Proven experience as a Sous Chef preferably in a hotel or high-volume dining establishment
- Culinary degree or equivalent professional certification preferred
- Strong knowledge of food preparation techniques cooking methods and safety guidelines
- Excellent leadership and communication skills with the ability to motivate a diverse team
- Creative mindset with a passion for culinary innovation and excellence
- Proficiency in menu planning cost control and inventory management
- Ability to work in a fast-paced environment multitask and prioritize effectively
- Availability to work flexible hours as needed
Job Qualifications
- Culinary degree or equivalent professional certification preferred
- Proven experience as a Sous Chef preferably in a hotel or high-volume dining establishment
- Strong knowledge of food preparation techniques cooking methods and safety guidelines
- Excellent leadership and communication skills with the ability to motivate a diverse team
- Creative mindset with a passion for culinary innovation and excellence
- Proficiency in menu planning cost control and inventory management
Job Duties
- Assist the Executive Chef in overseeing daily kitchen operations including food production presentation and service
- Lead the kitchen team by example fostering a positive and productive work environment
- Ensure consistent preparation and presentation of all menu items in accordance with hotel standards
- Manage food costs and inventory levels while minimizing waste
- Assist in menu development including seasonal offerings and special events
- Train mentor and evaluate kitchen staff to enhance their culinary skills and knowledge
- Monitor kitchen operations to ensure compliance with health and safety regulations
- Collaborate with the Executive Chef on staff scheduling budgeting and culinary initiatives
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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