Executive Sous Chef
Senior

Descrizione della Posizione Lavorativa

Job summary

The Executive Sous Chef demonstrates culinary expertise by performing hands‑on tasks while supporting and leading the kitchen team. The role focuses on improving guest and employee satisfaction and optimizing financial results across all assigned areas. The position helps supervise all kitchen outlets to guarantee consistent, high‑quality food production, leads and develops direct reports, and enforces sanitation and food safety standards. Areas of oversight include all food production zones (for example, banquets, room service, restaurants, bar/lounge and staff cafeteria) and relevant support departments (such as dishwashing and purchasing), as applicable.

Candidate profile — Education and experience

Candidates must meet one of the following:

• High school diploma or GED plus at least 6 years of experience in culinary, food & beverage or a related professional field;
• OR a 2‑year degree from an accredited institution in Culinary Arts, Hotel & Restaurant Management or a related major plus at least 4 years of relevant professional experience.

Core work activities

Leading kitchen operations

• Directs daily kitchen activities and ensures continuity of operations.
• Understands each role sufficiently to perform duties in an employee’s absence or identify appropriate temporary replacements.
• Sets performance standards, monitors results and provides guidance to team members.
• Uses interpersonal and communication skills to influence, motivate and lead by example, promoting integrity and sound business judgement.
• Fosters mutual respect, trust and cooperation within the team and maintains fair, consistent application of property policies.
• Reviews staffing levels to meet guest service, operational and financial goals.
• Supervises and coordinates cooks and kitchen workers and demonstrates new cooking techniques and equipment to staff.

Setting and maintaining goals for the culinary function

• Creates and enforces purchasing and receiving guidelines and controls.
• Establishes performance, budget and team objectives.
• Communicates and enforces safety procedures, ensuring employees understand codes and monitoring compliance.
• Manages controllable departmental expenses, including food costs, supplies, uniforms and equipment, and participates in budgeting for the areas of responsibility.
• Implements the brand’s safety standards.

Ensuring culinary standards

• Guides menu development and monitors the quality of raw and cooked products to meet standards.
• Decides food presentation and creates decorative displays, recognizing superior quality in product, presentation and flavor.
• Ensures compliance with food handling and sanitation requirements and correct food temperatures.
• Maintains purchasing, receiving and storage standards and prepares and cooks food for daily service or special functions.

Ensuring exceptional customer service

• Promotes and models service behaviors that exceed guest expectations.
• Coaches staff to understand and meet guest needs, provides feedback and individual coaching as needed.
• Manages daily operations to uphold quality and standards and interacts with guests to gather feedback, handling complaints appropriately.
• Empowers and trains employees to deliver consistent service and reviews guest satisfaction data to identify improvement areas.

Managing human resources activities

• Identifies development needs and provides coaching, mentoring and training to improve skills and knowledge.
• Ensures fair and equitable treatment of employees and administers performance appraisals for direct reports.
• Coordinates with banquet and catering teams on food knowledge and menu training.
• Observes service behaviors, provides feedback, and manages progressive discipline in line with SOPs and local procedures, supporting peer review processes.

Additional responsibilities

• Communicates information to executive teams, managers, colleagues and subordinates via phone, written correspondence, e‑mail or in person.
• Analyzes information and evaluates outcomes to select the best solutions and resolve problems.

Equal opportunity and employer information

Marriott International is committed to equal opportunity employment and values the diverse backgrounds of associates. The company prohibits discrimination on any protected basis and fosters an inclusive environment. Joining Sheraton connects you to a global community of properties and a mission to create welcoming guest experiences.

Requisiti

High school diploma or GED with 6 years' experience in culinary/food & beverage OR 2‑year degree in Culinary Arts/Hotel & Restaurant Management with 4 years' experience. Italian language required.