Sous Chef

The Sous Chef supervises day-to-day kitchen operations and staff and all food preparation areas including Banquets, Room Service, Restaurants, Bar/Lounges and associate dining room to ensure a consistent, high quality food product. Works with the executive chef and food and beverage team to continually improve guest and associate satisfaction while maintaining the operating budget. As an assistant department head, uses leadership skills to manage other supervisors. CANDIDATE PROFILE Education and Experience - High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR - 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. Skills and Knowledge - Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, saut?ing, broiling, baking, using decorative food displays, following recipes). - Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
EOE M/F/D/V
To post for this position go to marriott.com/careers and post to job number 585915.