Sous Chef

Bethesda, MD, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $60,720.00 - $72,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Bonuses

Training and Development

Job Description

Marriott International is a globally recognized hospitality company known for its commitment to exceptional guest service and employee satisfaction. Within its luxury portfolio, JW Marriott stands out with over 100 distinctive properties situated in gateway cities and resort locations worldwide. The Bethesda Marriott, located at 5151 Pooks Hill Road, Maryland, represents this exemplary standard of hospitality. JW Marriott prioritizes its associates, fostering a supportive and inclusive workplace where innovation, camaraderie, and holistic well-being are paramount. The company is dedicated to equal opportunity employment and values a diverse workforce, making it a premier destination for hospitality professionals looking for career growth and meaningful engagement.

This full-time Management position at the Bethesda Marriott is a pivotal role responsible for the overall success of daily kitchen operations. The role demands a hands-on culinary leader capable of performing tasks while managing food-related functions and guiding kitchen staff to maintain high standards of quality, safety, and sanitation. With an annual salary range between $60,720 and $72,000 and eligibility for bonuses, this position offers both competitive compensation and reward incentives. Responsibilities include supervising kitchen areas to ensure product consistency, developing and coaching staff, ensuring compliance with health and safety regulations, and achieving budget and performance goals. The successful candidate will also play a key role in maintaining exceptional customer service, managing human resource activities, and continually improving guest and employee satisfaction. This career opportunity is ideal for professionals passionate about culinary excellence and leadership within a dynamic luxury hotel environment.

Job Requirements

High school diploma or GED
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 major
2 years of relevant experience
Strong leadership skills
Excellent communication skills
Knowledge of food safety and sanitation standards
Ability to work full-time
Flexibility to work varied shifts
Ability to handle physical demands of kitchen work

Job Qualifications

High school diploma or GED with 4 years experience in culinary, food and beverage or related area
OR 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years experience
Strong leadership and interpersonal skills
Proven ability to manage kitchen operations
Knowledge of food safety and sanitation regulations
Culinary creativity and attention to detail
Effective communication and team-building skills
Experience with scheduling and labor management systems
Ability to train and mentor staff
Customer service orientation
Problem-solving skills
Ability to comply with health and safety standards

Job Duties

Manage kitchen shift operations and ensure compliance with all food and beverage policies, standards and procedures
Estimate daily production needs and communicate with kitchen personnel
Assist Executive Chef with kitchen operations and preparation
Prepare and cook foods for guests and special functions
Develop and create new culinary ideas and decorative food displays
Maintain purchasing, receiving and food storage standards
Ensure compliance with food handling, sanitation and safety standards
Perform duties of kitchen managers and employees as necessary
Recognize superior quality products, presentations and flavors
Ensure compliance with all applicable laws and regulations
Operate and maintain kitchen equipment and report malfunctions
Check the quality of raw and cooked food products
Supervise and coordinate activities of cooks and kitchen staff
Lead shifts while preparing food items and fulfilling specifications
Utilize interpersonal skills to lead, influence and encourage team members
Foster mutual trust, respect and cooperation among team members
Serve as a role model and maintain employee productivity
Communicate performance expectations and recognize successes
Provide exceptional customer service and handle guest feedback and complaints
Manage day-to-day kitchen operations ensuring quality and customer satisfaction
Achieve and exceed performance, budget and team goals
Use labor management systems to schedule and track employee time
Train employees in safety procedures
Identify developmental needs and coach staff
Participate in employee performance appraisals
Communicate effectively with supervisors, coworkers and subordinates
Analyze information to solve problems
Attend and participate in relevant meetings