Sous Chef - Marriott

Sous Chef - PM Shift

The Marriott Phoenix Chandler Hotel, located in Chandler—a Southeast suburb of Phoenix, is the newest Full Service Marriott in the state of Arizona! Featuring 264 guest rooms and over 21,000 sq ft of event space, this hotel has the largest ballroom in Chandler, AZ! Within the hotel, Proof '19 features handcrafted cocktails, local beers, and Southwest cuisine. We Proudly Brew Starbucks Café serves a morning pick-me-up and variety of breakfast options.

The hotel features modern décor and is situated within the Price Road Corridor, near some of Arizona's largest employers, including Fortune 100 & 500 companies.

At the Marriott Phoenix Chandler Hotel, we believe great food and great hospitality go hand in hand. We are looking for an experienced and passionate Sous Chef to join our culinary leadership team and help create memorable dining experiences for our guests.

The Sous Chef is a hands-on culinary leader who works closely with the Executive Chef to oversee daily kitchen operations, lead and develop culinary team members, maintain high food-quality standards, and ensure successful execution across our food and beverage outlets and events. This is an excellent opportunity for a culinary professional who is ready to take the next step in their career, develop their leadership skills, and make a meaningful impact on both our culinary operation and our team.

We are looking for someone who enjoys being in the kitchen, leads by example, and understands that a successful kitchen is built on great food, strong teamwork, accountability, and a positive culture. A minimum of three (3) years of professional culinary experience, including previous leadership or supervisory experience, is preferred. Hotel, resort, banquet, and high-volume culinary experiences are strongly preferred.

Culinary Leadership

• Assist the Executive Chef with the daily operation and leadership of the kitchen.
• Lead and supervise culinary team members during assigned shifts.
• Ensure food is prepared and presented according to established recipes, standards, specifications, and presentation guidelines.
• Maintain consistent quality, flavor, portion size, temperature, and presentation.
• Oversee preparation and production to ensure the kitchen is ready for each meal period and event.
• Monitor ticket times and kitchen flow to ensure efficient and timely service.
• Step in and work alongside the culinary team during busy periods.
• Support restaurant, banquet, breakfast, dinner, and other culinary operations as business needs require.
• Assist with special events, VIP functions, and other hotel culinary needs.

Team Development

• Lead by example and create a positive, respectful, and team-oriented kitchen environment.
• Train and coach culinary team members on recipes, preparation techniques, equipment, food safety, and departmental standards.
• Help new team members successfully learn their roles and responsibilities.
• Provide ongoing feedback, coaching, and recognition to team members.
• Assist with performance management and documentation when appropriate.
• Identify opportunities to develop team members and help them grow their culinary skills and careers.
• Promote teamwork, communication, accountability, and a culture of hospitality.

Food Safety & Quality

• Maintain the highest standards of food quality, freshness, flavor, consistency, and presentation.
• Ensure all food is handled, prepared, cooked, cooled, stored, labeled, and rotated according to food safety standards.
• Monitor food temperatures and sanitation practices throughout the shift.
• Ensure culinary team members follow proper food safety and sanitation procedures.
• Maintain a clean, organized, and sanitary kitchen.
• Ensure kitchen equipment is operated safely and responsibly.
• Address food quality or safety concerns immediately and communicate them to the Executive Chef.

Cost Control & Inventory

• Assist with inventory, ordering, receiving, and proper storage of food products.
• Review deliveries for quality, quantity, and condition.
• Monitor product levels and communicate ordering needs.
• Help maintain food cost goals through proper portion control, product utilization, and waste reduction.
• Ensure proper labeling, dating,…