Sous Chef Manager

Detroit, MI, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $67,000.00 - $84,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

retirement plans

Employee Discounts

Career development opportunities

bonus eligibility

Job Description

Marriott International is a globally recognized leader in the hospitality industry, celebrated for its commitment to delivering exceptional guest experiences and fostering a supportive work environment for its associates. Within its luxury portfolio, JW Marriott stands out as an epitome of elegance, sophistication, and outstanding service, with over 100 premier properties in gateway cities and unique resort locations worldwide. JW Marriott not only prides itself on luxurious accommodations but also emphasizes the importance of its associates, believing that a happy and motivated team directly contributes to memorable guest stays. This dedication is embodied in the brand's promise known as The JW Treatment, which focuses on holistic well-being, professional growth, and a dynamic community atmosphere that encourages camaraderie among co-workers from diverse backgrounds.

The role of a Kitchen Manager at JW Marriott Detroit is a pivotal position responsible for overseeing all facets of daily kitchen operations. This full-time management role offers an annual salary range of $67,000 to $84,000 and includes eligibility for bonuses, underscoring the value Marriott places on performance and leadership. The Kitchen Manager leads by example, exhibiting culinary expertise while simultaneously managing and inspiring kitchen staff to maintain the highest standards of quality and service. This position demands a balance between hands-on culinary duties and strategic leadership to ensure that guests receive consistently outstanding food and dining experiences. At its core, the role is about marrying creativity with operational excellence, ensuring that every dish not only meets but exceeds expectations in taste, presentation, and food safety.

Beyond food preparation, the Kitchen Manager is entrusted with maintaining rigorous sanitation standards and adhering strictly to food safety regulations, reinforcing Marriott's unwavering commitment to health and safety. This manager plays an essential role in shaping the kitchen culture, fostering an environment of respect, trust, and professional development among team members. Additionally, they utilize tools like the Labor Management System to effectively schedule staff and control labor costs, demonstrating a strong business acumen alongside culinary skills. Customer service also features prominently in this role, as the Kitchen Manager regularly engages with guests to gather feedback and ensure satisfaction while deftly handling any concerns or complaints.

This role is both challenging and rewarding, calling for profound knowledge of culinary arts, exceptional leadership capabilities, and a dedication to excellence that aligns with JW Marriott's distinguished reputation. It offers an enriching career path where diverse talents are nurtured, and success is recognized within a globally esteemed hospitality brand. As part of the Marriott International family, the Kitchen Manager at JW Marriott Detroit benefits from extensive opportunities for training, career advancement, and inclusion in a vibrant team committed to the art of hospitality. This position is ideal for professionals who thrive in fast-paced luxury environments and aspire to elevate every aspect of kitchen operations while contributing meaningfully to guest experiences and organizational goals.

Job Requirements

High school diploma or GED
4 years experience in the 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 the culinary, food and beverage, or related professional area
Ability to manage kitchen operations effectively
Knowledge of food safety and sanitation standards
Strong leadership and communication skills

Job Qualifications

High school diploma or GED
4 years experience in the 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 the culinary, food and beverage, or related professional area
Proven leadership skills
Strong communication and interpersonal abilities
Knowledge of food safety and sanitation standards
Ability to manage kitchen operations effectively
Experience with labor management and scheduling systems
Customer service orientation
Ability to develop and mentor staff

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 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