Executive Sous Chef

About the Role

Marriott International is seeking an Executive Sous Chef to join our team in Medina. This full-time role involves assisting in leading kitchen operations, managing food-related functions, and ensuring high-quality culinary standards. The Executive Sous Chef will contribute to guest and employee satisfaction while optimizing financial performance across all areas of responsibility.

Key Responsibilities

• Provide direction for daily kitchen operations and supervise all food preparation areas, including banquets, room service, restaurants, bar/lounge, and employee cafeteria.
• Guide and develop staff, including direct reports, by setting performance standards, monitoring performance, and demonstrating appropriate behaviors.
• Establish and maintain collaborative relationships with employees, solicit feedback, and address concerns to ensure a positive team environment.
• Develop and implement guidelines for purchasing and receiving, manage controllable expenses, and participate in the budgeting process.
• Ensure compliance with food handling, sanitation standards, and brand safety procedures.
• Monitor the quality of raw and cooked food products, determine food presentation, and create decorative displays.
• Provide and support exceptional service behaviors, interact with guests to obtain feedback, and handle guest problems and complaints.
• Identify developmental needs of staff, provide coaching and mentoring, and administer performance appraisals for direct report managers.

Qualifications and Requirements

• 5-10 years of experience in culinary leadership roles.
• Demonstrated culinary talent and ability to perform tasks while leading staff.
• Strong interpersonal and communication skills to lead, influence, and encourage others.
• Ability to make sound financial and business decisions, demonstrating honesty and integrity.
• Knowledge of food handling and sanitation standards, with the ability to ensure staff maintain required certifications.
• Experience in menu development and monitoring product quality.

Leadership and Team Development

The Executive Sous Chef will play a crucial role in guiding and developing kitchen staff, ensuring fair and consistent administration of property policies. This includes training associates on cooking fundamentals and plate presentations, and interacting with the Banquet Chef and Catering department on food knowledge and menu composition. The role requires fostering mutual trust, respect, and cooperation among team members.

Operational Oversight

This position oversees all food preparation and support areas, ensuring that guest service, operational needs, and financial objectives are consistently met. Responsibilities extend to managing department controllable expenses, participating in the budgeting process, and ensuring adherence to safety standards. The Executive Sous Chef will analyze information and evaluate results to choose optimal solutions for operational challenges.

Work Environment

This is a full-time position based in Medina, focusing on a dynamic culinary environment within a leading international hospitality company. The role requires active participation in daily operations and direct interaction with both staff and guests to maintain high standards of service and product quality.