Sous Chef

Washington, DC, USA|Remote

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $73,000.00 - $93,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

401k plan

Employee Discounts

Performance bonus

Career development opportunities

Job Description

Marriott International is a leading global hospitality company renowned for its dedication to providing exceptional guest experiences and fostering a diverse and inclusive work environment. With a strong presence worldwide, Marriott International operates a variety of well-established hotel brands, including The Westin, which focuses on wellness and empowering guests to maintain their well-being while traveling. At Marriott, the commitment to non-discrimination and valuing the unique backgrounds and experiences of associates is a cornerstone of the company's culture. This commitment creates an environment where all employees are welcomed and given equal access to opportunity, making Marriott a leader not only in hospitality but also in workplace equality and associate development. The company continuously embraces innovation, outstanding service, and the professional growth of its team members, contributing to its global reputation as a preferred place to work and stay.

The position available is a Full-Time Management role based at The Westin located at 999 9th St NW in Washington, District of Columbia. Offering a competitive annual salary range of $73,000 to $93,000 with bonus eligibility, this role is pivotal to the kitchen operations and overall culinary performance within the hotel. The role demands accountability for the success of daily kitchen operations, demonstrated through hands-on culinary skills and leading a motivated team of kitchen staff. Responsibilities include managing food preparation, maintaining high culinary standards, and ensuring compliance with sanitation and food safety requirements.

The role calls for a leader who can balance operational efficiency with exceptional customer service, guiding the kitchen team while improving guest satisfaction and employee engagement. This includes estimating production needs, assisting the executive chef, and maintaining quality control over raw and cooked food products. Additionally, the manager will develop innovative culinary ideas and presentations, while also managing purchasing, receiving, and food storage processes. Leading by example, the kitchen manager serves both as a mentor and role model fostering a collaborative and respectful work environment.

Furthermore, the position entails human resource responsibilities such as employee coaching, mentoring, performance appraisal participation, and ensuring employees understand expectations and maintain productivity levels. The manager will be responsible for managing scheduling and labor resources effectively using labor management systems, promoting safety procedures, managing complaints, and fostering a positive team culture.

Working at The Westin also means embracing the brand's mission to empower guests to achieve their personal best through wellness-oriented services, aligning with the company's broader dedication to associate well-being and guest satisfaction. This role is ideal for passionate, optimistic, and adventurous individuals who take pride in their well-being and the well-being of others, looking for a meaningful career within a supportive and global hospitality team where they can grow and thrive professionally while contributing to a leading wellness brand.

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
Ability to work full time
Willingness to work in Washington, District of Columbia
Ability to perform kitchen managerial duties
Strong leadership and communication skills
Knowledge of food safety and sanitation standards

Job Qualifications

High school diploma or GED with 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 with 2 years experience in culinary, food and beverage or related professional area
Demonstrated leadership skills
Effective communication and interpersonal skills
Ability to manage multiple tasks and priorities
Strong problem-solving capabilities
Familiarity with food safety and sanitation standards
Experience in managing a kitchen team
Budget management experience is a plus

Job Duties

Manages kitchen shift operations and ensures compliance with all food and beverage policies, standards and procedures
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
Assists Executive Chef with all kitchen operations and preparation
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
Assists in determining how food should be presented and creates decorative food displays
Maintains purchasing, receiving and food storage standards
Ensures compliance with food handling and sanitation standards
Performs all duties of kitchen managers and employees as necessary
Recognizes superior quality products, presentations and flavor
Ensures compliance with all applicable laws and regulations
Follows proper handling and right temperature of all food products
Operates and maintains all department equipment and reports malfunctions
Checks the quality of raw and cooked food products to ensure that standards are met
Supervises and coordinates activities of cooks and workers engaged in food preparation
Leads shifts while personally preparing food items and executing requests based on required specifications
Utilizes interpersonal and communication skills to lead, influence, and encourage others
advocates sound financial/business decision making
demonstrates honesty/integrity
leads by example
Encourages and builds mutual trust, respect, and cooperation among team members
Serves as a role model to demonstrate appropriate behaviors
Maintains the productivity level of employees
Ensures employees understand expectations and parameters
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
Ensures property policies are administered fairly and consistently
Communicates performance expectations in accordance with job descriptions for each position
Recognizes success performance and produces desired results
Provides services that are above and beyond for customer satisfaction and retention
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
Sets a positive example for guest relations
Empowers employees to provide excellent customer service
Interacts with guests to obtain feedback on product quality and service levels
Handles guest problems and complaints
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Develops specific goals and plans to prioritize, organize, and accomplish your work
Utilizes the labor management system to effectively schedule to business demands and for tracking of employee time and attendance
Trains employees in safety procedures
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Participates in the employee performance appraisal process, providing feedback as needed
Brings issues to the attention of the department manager and Human Resources as necessary
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Analyzes information and evaluating results to choose the best solution and solve problems
Attends and participates in all pertinent meetings