Executive Sous Chef Marriott Hotel - Alabama
Listed on 2025-12-27
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Restaurant/Food Service
Cook & Chef, Food & Beverage, Catering, Hotel Kitchen -
Hospitality / Hotel / Catering
Cook & Chef, Food & Beverage, Catering, Hotel Kitchen
Job Title:
Executive Sous Chef
Location:
Marriott Hotel, Alabama
About Us:
Join us at the prestigious Marriott Hotel, where we aim to provide exceptional hospitality and culinary experiences. As part of a global brand known for excellence, you will work in a vibrant environment where teamwork and innovation are highly valued.
Job Summary:The Executive Sous Chef will support the Executive Chef in managing kitchen operations and ensuring that our guests enjoy high-quality dining experiences. This position requires strong culinary skills, leadership abilities, and a commitment to delivering exceptional food and service. The Executive Sous Chef plays a vital role in menu planning, food preparation, and kitchen staff management while maintaining the highest standards in food quality, safety, and presentation.
Responsibilities:- Assist the Executive Chef in overseeing daily kitchen operations, including food production, presentation, and service.
- Lead the kitchen team by example, fostering a positive and productive work environment.
- Ensure consistent preparation and presentation of all menu items in accordance with hotel standards.
- Manage food costs and inventory levels while minimizing waste.
- Assist in menu development, including seasonal offerings and special events.
- Train, mentor, and evaluate kitchen staff to enhance their culinary skills and knowledge.
- Monitor kitchen operations to ensure compliance with health and safety regulations.
- Collaborate with the Executive Chef on staff scheduling, budgeting, and culinary initiatives.
- Proven experience as a Sous Chef, preferably in a hotel or high-volume dining establishment.
- Culinary degree or equivalent professional certification preferred.
- Strong knowledge of food preparation techniques, cooking methods, and safety guidelines.
- Excellent leadership and communication skills with the ability to motivate a diverse team.
- Creative mindset with a passion for culinary innovation and excellence.
- Proficiency in menu planning, cost control, and inventory management.
- Ability to work in a fast-paced environment, multitask, and prioritize effectively.
- Availability to work flexible hours as needed.
Compensation & Benefits:
- Base salary of $80,000–$95,000
- 10% annual bonus potential
- 5,000 relocation assistance
- Strong company culture with growth potential
Private Health Insurance
- Paid Time Off
- Training & Development
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