Sous Chef - Outlets (Sign-on Bonus Included)

Miami, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Day Shifts

Benefits

Sign-On Bonus

Health Insurance

Paid Time Off

employee discount

Retirement Plan

Training and Development

career advancement

Job Description

Marriott International, a globally recognized leader in the hospitality industry, operates a diverse portfolio of hotels and resorts worldwide, offering exceptional experiences to travelers and guests across various market segments. With a rich heritage of hospitality excellence, Marriott International is devoted to creating memorable guest experiences while fostering a dynamic and inclusive work environment for its employees. As a renowned hotel and resort company, Marriott continuously innovates and adapts to meet the evolving needs of its clientele with a strong emphasis on quality service, operational efficiency, and employee satisfaction.

The role of the Kitchen Manager at Marriott International is pivotal in ensuring the seamless operation of daily kitchen activities, maintaining high culinary standards, and elevating guest satisfaction through superior food preparation and presentation. This position carries an essential leadership component, requiring a balance of hands-on culinary expertise and adept management capabilities. The Kitchen Manager is accountable for supervising kitchen staff, managing food-related functions, and collaborating closely with the Executive Chef to deliver excellent food quality consistently. This role requires the candidate to manage operational budgets efficiently while sustaining compliance with safety, sanitation, and food handling regulations.

In addition to overseeing the day-to-day kitchen operations, the Kitchen Manager acts as a mentor and coach, fostering a collaborative and motivated team environment that promotes professional growth and development. The candidate is expected to lead by example with integrity, ensuring that all staff members understand and meet performance expectations. Critical responsibilities include estimating production needs, monitoring food quality, maintaining purchasing and inventory standards, and engaging with guests to address feedback and enhance service quality.

Offered as a full-time position, this role includes a competitive salary complemented by a $5,000 sign-on bonus, reflecting the value Marriott places on attracting qualified and dedicated culinary professionals. Marriott International is an equal opportunity employer, committed to diversity and inclusion, ensuring that all employees feel welcomed, valued, and empowered regardless of their background. Joining Marriott means becoming part of an organization that champions integrity, respect, and excellence, offering its employees a chance to build rewarding careers in hospitality.

The Kitchen Manager position demands a professional with a minimum of four years in culinary or food and beverage fields or a relevant degree paired with practical experience. This role is suited for individuals passionate about culinary arts and leadership who are eager to contribute their talents to a company dedicated to service excellence and continuous improvement. The ideal candidate thrives in a fast-paced environment, possesses strong interpersonal skills, and is committed to delivering exceptional culinary and customer service outcomes. Marriott International presents the perfect platform to advance one’s career while working in an inclusive culture that prioritizes innovation, teamwork, and guest satisfaction.

Job Requirements

High school diploma or GED
4 years experience in culinary or food and beverage industry
Or 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major
2 years professional culinary experience
Ability to work flexible hours including nights, weekends, and holidays
Strong leadership skills
Excellent communication skills
Ability to maintain high standards of food safety and sanitation

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
Strong leadership and interpersonal skills
Knowledge of food safety and sanitation standards
Experience managing kitchen operations
Ability to develop and coach staff
Excellent communication skills
Problem-solving and decision-making abilities

Job Duties

Manages kitchen shift operations and ensures compliance with all Food & 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