Job Overview
Employment Type
Full-time
Hourly
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
401k
Paid Time Off
Free Meals
Employee Discounts
Hilton branded training and development
free employee parking
Job Description
Marcus Hotels & Resorts is a distinguished hospitality company known for its commitment to excellence and exceptional guest experiences. Operating a diverse portfolio of hotels and resorts, the company prides itself on delivering high standards of quality, service, and hospitality across all its establishments. With a reputation for luxury accommodations, fine dining, and innovative guest services, Marcus Hotels & Resorts fosters a dynamic work environment where employees are encouraged to develop their skills and grow professionally. The company is an equal opportunity employer that values diversity and maintains a drug-free workplace. It also uses E-Verify to confirm employment eligibility in the United States, ensuring compliance with federal regulations.
The role of Sous Chef - Hourly at Marcus Hotels & Resorts is a vital position within the culinary team, responsible for supporting the Executive Chef in managing food preparation, production, and labor and food cost controls across all food outlets and banquet operations. This role is integral to maintaining the hotel’s high standards of culinary excellence and guest satisfaction. The Sous Chef will actively train, supervise, schedule, and participate in the activities of chefs, cooks, and kitchen personnel, ensuring every dish meets productivity and quality benchmarks. Communication skills are essential in this role as the Sous Chef interacts with both internal team members and external customers to promote culinary offerings and coordinate staff activities.
This position demands a comprehensive understanding of food trends, regional tastes, and seasonal price fluctuations, as the Sous Chef assists in creating and implementing new menus. The Sous Chef also oversees inventory auditing, compliance with health and safety regulations, and vendor relationship management. Responsibilities include preparing food items according to recipes, monitoring production flow during peak times, and maintaining orderly and sanitary kitchen operations. The role requires physical stamina to perform duties in varying temperature environments, lift heavy goods, and operate kitchen equipment effectively.
Marcus Hotels & Resorts offers competitive benefits to their full-time associates, including medical, dental, vision, and life insurance, a 401K plan, paid time off, free meals during shifts, employee discounts, and opportunities for professional development through Hilton-branded training programs. This position typically involves working 40-50 hours per week in a fast-paced kitchen environment where leadership, culinary expertise, and operational efficiency are paramount. The Sous Chef plays a critical role not only in food production but also in fostering a collaborative and high-performing kitchen team dedicated to delivering exceptional dining experiences to guests.
The role of Sous Chef - Hourly at Marcus Hotels & Resorts is a vital position within the culinary team, responsible for supporting the Executive Chef in managing food preparation, production, and labor and food cost controls across all food outlets and banquet operations. This role is integral to maintaining the hotel’s high standards of culinary excellence and guest satisfaction. The Sous Chef will actively train, supervise, schedule, and participate in the activities of chefs, cooks, and kitchen personnel, ensuring every dish meets productivity and quality benchmarks. Communication skills are essential in this role as the Sous Chef interacts with both internal team members and external customers to promote culinary offerings and coordinate staff activities.
This position demands a comprehensive understanding of food trends, regional tastes, and seasonal price fluctuations, as the Sous Chef assists in creating and implementing new menus. The Sous Chef also oversees inventory auditing, compliance with health and safety regulations, and vendor relationship management. Responsibilities include preparing food items according to recipes, monitoring production flow during peak times, and maintaining orderly and sanitary kitchen operations. The role requires physical stamina to perform duties in varying temperature environments, lift heavy goods, and operate kitchen equipment effectively.
Marcus Hotels & Resorts offers competitive benefits to their full-time associates, including medical, dental, vision, and life insurance, a 401K plan, paid time off, free meals during shifts, employee discounts, and opportunities for professional development through Hilton-branded training programs. This position typically involves working 40-50 hours per week in a fast-paced kitchen environment where leadership, culinary expertise, and operational efficiency are paramount. The Sous Chef plays a critical role not only in food production but also in fostering a collaborative and high-performing kitchen team dedicated to delivering exceptional dining experiences to guests.
Job Requirements
- High school education required
- Minimum of 2 years formal culinary schooling
- At least two years experience as a Culinary Supervisor or Sous Chef
- CPR certification and/or First Aid training preferred
- Serve Safe certification or ability to obtain
- Knowledge of international and domestic dishes
- Basic computer skills relevant to inventory control
- Ability to conduct effective meetings and maintain communication lines
- Strong customer service skills including patience, tact, and diplomacy
- Ability to read, write, and speak English
- Physical capacity to lift up to 40 lbs and work in confined spaces and extreme temperatures
- Ability to stand, walk, twist, kneel, squat, bend, and reach for extended periods
- Hearing and visual acuity to monitor emergency situations and food quality
Job Qualifications
- Minimum of 2 years formal culinary schooling
- Minimum of two years prior experience as a Culinary Supervisor or Sous Chef
- Knowledge of international and domestic dishes
- CPR certification and/or First Aid training preferred
- Ability to obtain Serve Safe certification
- Working knowledge of basic computer operations related to inventory control
- Ability to conduct meetings and communicate effectively with staff and management
- Thorough knowledge of standard recipes and proper food preparation
- Ability to read, write, and speak English
- Physical ability to operate food machinery and handle lifting up to 40 lbs
- Strong leadership and organizational skills
Job Duties
- Train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in food preparation
- Listen actively and communicate clearly with internal and external customers to promote food products and direct staff activities
- Analyze feedback from clients and associates and implement suggestions for improvement
- Maintain rapport with hotel staff to ensure efficient operation and customer service
- Monitor staff performance, product quality, and production flow and foster improvements
- Assist in creating and implementing new menus based on food trends and regional tastes
- Audit food storerooms, market sheets, and storage to maintain quality and health code adherence
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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