Junior Sous Chef (Hot Kitchen)

The Junior Sous Chef (Hot Kitchen) supports the Sous Chef and Executive Chef in overseeing the daily operations of the hot kitchen, ensuring the production of exceptional culinary offerings that meet luxury hospitality standards. The role is responsible for supervising kitchen associates, maintaining food quality and consistency, ensuring compliance with food safety standards, controlling costs, and driving operational excellence. The Junior Sous Chef serves as a hands-on leader who develops team capabilities while contributing to innovative menu offerings and memorable guest dining experiences.

• Diploma or Degree in Culinary Arts, Hotel Management, or a related field preferred.
• Safety and Hygiene Certification required.
• HACCP certification or equivalent food safety training preferred.
• Professional culinary certifications are an advantage.
• Minimum 5–7 years of progressive culinary experience in hotels, resorts, or high-end restaurants.
• At least 2 years in a Chef de Partie or Senior Chef de Partie position within a hot kitchen environment.
• Previous experience in a luxury hotel, fine dining venue, or internationally branded hospitality operation is highly preferred.
• Proven experience managing multiple hot kitchen sections and high-volume operations.

• Maintains food handling and sanitation standards.

• Performs all duties of Culinary and related kitchen area employees in high demand times.

• Oversees production and preparation of culinary items.

• Ensures employees keep their work areas clean and sanitary.

• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.

• Complies with loss prevention policies and procedures.

• Strives to improve service performance.

• Communicates areas in need of attention to staff and follows up to ensure follow through.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Assists in determining how food should be presented and creates decorative food displays.

• Reports malfunctions in department equipment.

• Purchases appropriate supplies and manages food and supply inventories according to budget.

• Attends and participates in all pertinent meetings.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

• Supervises daily shift operations.

• Ensures all employees have proper supplies, equipment and uniforms.

• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Ensures completion of assigned duties.

• Participates in the employee performance appraisal process, giving feedback as needed.

• Handles employee questions and concerns.

• Communicates performance expectations in accordance with job descriptions for each position.

• Participates in an on-going employee recognition program.

• Conducts training when appropriate.

• Monitors employee's progress towards meeting performance expectations.

• Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.

• Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.

• Sets a positive example for guest relations.

• Handles guest problems and complaints seeking assistance from supervisor as necessary.

• Empowers employees to provide excellent customer service within guidelines.