Sous Chef

Overview

JOB DESCRIPTION The Marriott Phoenix Resort Tempe at The Buttes is looking for a talented Sous Chef to join our amazing team at this one of a kind resort.

This resort offers breathtaking valley views, over 40,000 square feet of versatile indoor and outdoor event spaces, and 353 newly renovated guest rooms. Our diverse dining outlets include the award-winning Top of The Rock restaurant, celebrated for its excellence with multiple diner’s choice awards.

• A driven leader with at least two (2) years of culinary leadership experience, preferably in a hotel setting.
• Ability to thrive in a fast-paced environment, with a keen eye for detail and outstanding organizational skills.
• A passion for delivering excellence in guest service and team member engagement.

Open availability with mainly PM shifts, including evenings, weekends, and holidays.

• Medical Insurance Coverage.
• Short Term and Long Term Disability Insurance.
• Vision, Dental.
• Life Insurance.
• Paid Time Off (PTO).
• Marriott travel discount program.
• Complimentary nights after 1 year of employment with franchise company.
• Matching 401(k).

E.O.E.

As the Sous Chef, you will play a key role in supporting the daily operations of our Culinary departments. You will assist the Executive Chef in overseeing the culinary operations for food and beverage outlets and banquets. You will also work closely with leadership on menu development, labor management, purchasing, and cost control to ensure high standards of food quality, guest service, and financial profitability.

• Assist the Executive Chef in the direction and oversight of culinary operations, including food preparation, quality control, and compliance with safety and sanitation regulations.
• Manage and develop team member performance, including supervision, training, scheduling, and recognition of team members.
• Menu development.
• Support the management of food costs, purchasing, and processing invoices to maintain profitability.
• Ensure compliance with health, safety, sanitation, and alcohol awareness standards at the federal, state, and company levels.
• Collaborate with the F&B leadership on policies, procedures, and cost control measures to enhance the overall guest experience.

As owner/ operator franchise company we believe that our staff is what sets us apart from others. With a proven track record, we strive to provide opportunities to create long gravity with a continued focus on developing team members. The staff culture is our highest priority and reflects on the service we provide to our guests. As a team our mission is to continuously move the bar up to be the best.