Sous Chef

This position is with a hotel owned and operated by an independent franchisee, Marriott Ownership Resorts Inc. It is important to note that the franchisee is a separate company and employer from Marriott International, Inc. This franchisee independently manages all aspects of the hotel’s employment policies and practices, including decisions related to hiring, firing, staffing, compensation, benefits, discipline, and other employment terms. Those hired for this role will be employed directly by the franchisee, not Marriott International. This dynamic affords the hotel a unique blend of autonomy while benefiting from the globally recognized standards associated with the Marriott brand. The hotel operates with an earnest commitment to delivering exceptional guest experiences while maintaining a cohesive and supportive work environment for its staff.

The role being offered is a pivotal culinary leadership position within the kitchen of this Marriott Ownership Resorts Inc.-operated hotel. The job entails supervising and guiding all kitchen and culinary staff with a focus on producing consistent and high-quality culinary products. As a culinary leader, you will be responsible for the overall success of daily kitchen operations. The role requires a hands-on approach where you will personally perform culinary tasks while simultaneously managing food production, purchasing, sanitation, and food safety procedures. There is a strong emphasis on continuous improvement in guest and associate satisfaction, as well as adherence to the operating budget.

The position offers a salary range between $77,482 and $82,225 annually, with relocation assistance available for qualified candidates. The work is full-time and highly interactive, requiring your ability to lead, mentor, and inspire a diverse kitchen team. You will play an integral role in ensuring compliance with food safety laws and sanitation standards, while also managing department equipment and maintaining purchasing and storage protocols. Beyond operations, you will be involved in culinary innovation, including creating new recipes, designing food presentations, and developing decorative food displays to enhance the guest dining experience.

In your leadership capacity, you will coordinate and supervise kitchen shift activities, lead by example in food preparation, and foster a positive and cooperative kitchen culture. Communication skills are vital for advocating sound business decisions and cultivating mutual respect among team members. You will be expected to set performance expectations clearly and consistently, recognize outstanding performance, and ensure associates are properly trained and cross-trained to support efficient operations. Handling customer service issues directly and facilitating guest feedback will form a core part of your duties, ensuring that all guest interactions reflect the hotel’s commitment to excellence.

Additionally, you will be responsible for the human resources aspects of kitchen staff management, including interviewing, hiring, training, scheduling, discipline, performance evaluations, and maintaining high levels of associate satisfaction. Your leadership style should embrace transparency, fairness, and engagement, promoting an environment where open communication and ongoing feedback drive both individual and team success. Participation in meetings and internal discussions means you will stay informed and aligned with company goals and policies.

This hotel and the franchisee prioritize equal employment opportunities and encourage candidates who share a passion for culinary arts and hospitality excellence to apply. Candidates with a high school diploma or GED and at least 4 years of experience in culinary or food and beverage roles, or a 2-year degree in Culinary Arts or related fields with 2 years of relevant experience, will be well suited for this position. This is an exciting opportunity to advance your culinary leadership career within a prestigious Marriott franchise hospitality environment and contribute directly to elevating guest dining experiences.