Senior Sous Chef

Hollywood, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $74,000.00 - $97,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

performance bonuses

Employee Discounts

Training and Development

Job Description

Marriott International is a globally recognized leader in the hospitality industry, known for its commitment to excellence, innovation, and unparalleled guest experiences. Among its impressive portfolio of brands, W Hotels stands out as a beacon of modern luxury and vibrant culture. Located in Hollywood, California, W Hollywood exemplifies this ethos by offering guests a dynamic and immersive experience at the heart of one of the world's most iconic entertainment hubs. As part of the Marriott International family, W Hotels embraces diversity, creativity, and a forward-thinking approach to redefine the norms of luxury hospitality worldwide.

The management position at W Holl... Show More

Job Requirements

High school diploma or GED
4 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
2 years experience in culinary, food and beverage, or related professional area
strong leadership and communication skills
ability to manage daily kitchen operations
knowledge of food safety and sanitation
ability to train and develop staff
experience with scheduling and labor management
capacity to manage budgets
problem-solving aptitude
commitment to customer service excellence

Job Qualifications

High school diploma or GED with 4 years of 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 field with 2 years of experience
strong leadership and interpersonal skills
proven ability to supervise and manage kitchen staff and operations
excellent communication and team-building abilities
knowledge of food safety and sanitation standards
experience with purchasing, inventory control, and quality assurance
ability to develop new culinary concepts
skilled in customer service and staff coaching
competency in scheduling and labor management systems
experience with budget and financial management
ability to train and mentor employees
problem-solving and decision-making skills
proficient with performance appraisal and corrective action processes

Job Duties

Utilizes interpersonal and communication skills to lead, influence, and encourage others
supervises and manages employees and daily kitchen operations
encourages and builds mutual trust, respect, and cooperation among team members
serves as a role model demonstrating appropriate behaviors
ensures and maintains the productivity level of employees
solicits employee feedback and addresses concerns
ensures employees understand expectations and parameters
establishes and maintains open, collaborative relationships within the team
celebrates successes by recognizing contributions publicly
leads shifts while personally preparing food items and executing requests
supervises and coordinates activities of cooks and food preparation workers
develops, designs, or creates new culinary ideas, systems, or products
supervises kitchen shift operations and ensures compliance with all food and beverage policies
recognizes superior quality product, presentation, and flavor
ensures compliance with food handling and sanitation standards
follows proper food handling and temperature protocols
ensures employees maintain required food safety certifications
assists executive chef with kitchen operations
maintains purchasing, receiving, and food storage standards
prepares and cooks foods regularly and for special functions
checks quality of raw and cooked food products
assists in food presentation and decorative displays
provides exceptional customer service and manages day-to-day operations
improves service by coaching and giving feedback
observes service behaviors and strives for service improvement
emphasizes guest satisfaction and continuous improvement
empowers employees to deliver excellent service
sets a positive example for guest relations
achieves and exceeds performance, budget, and team goals
develops specific plans to prioritize and accomplish work
understands and manages departmental impact on financial goals
trains employees in safety procedures
identifies developmental needs and coaches staff
develops and implements training and educational programs
manages payroll administration
communicates issues to management and HR
utilizes labor management system for scheduling and attendance tracking
reviews staffing to meet guest service, operational, and financial needs
participates in discipline and performance appraisal processes
provides information to staff via multiple communication channels
analyzes information and evaluates solutions
attends and participates in relevant meetings

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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