Executive Sous Chef
Senior

Descrizione della Posizione Lavorativa

Job Summary: Performs culinary tasks personally while helping to lead kitchen staff and overseeing all food-related operations. Works to enhance guest and colleague satisfaction and to optimize financial outcomes across assigned areas. Assists in supervising multiple kitchen sections to guarantee consistent, high-quality food production and is responsible for coaching and developing direct reports. Must maintain sanitation and food-safety standards.

Candidate profile

Education and experience:

• High school diploma or GED and 6 years of experience in culinary, food & beverage or related professional area, OR
• A 2-year degree in Culinary Arts, Hotel & Restaurant Management or related field and 4 years of relevant professional experience.

Core responsibilities

Lead kitchen operations:

• Direct daily kitchen activities and provide guidance to ensure coverage and continuity in employees' absence.
• Set performance standards, monitor staff performance and act as a role model to encourage teamwork, trust and professional conduct.
• Demonstrate cooking techniques and the use of equipment to the team and coordinate cooks and food-preparation staff.

Goals, controls and financial management:

• Develop and implement purchasing and receiving guidelines; manage controllable costs such as food, supplies and equipment.
• Participate in budgeting and set performance and team goals while communicating and enforcing safety procedures and brand standards.

Culinary standards:

• Lead menu development and monitor quality of raw and cooked products to ensure standards for presentation, flavour and temperature are met.
• Ensure compliance with food handling, sanitation and storage procedures and that staff hold required certifications.

Customer service:

• Promote service behaviours that exceed guest expectations, coach staff to understand guest needs, handle guest feedback and resolve complaints.
• Use guest satisfaction data to identify improvements and empower employees through ongoing training.

Human resources and training:

• Identify development needs, coach and mentor team members, administer performance appraisals for direct-report managers and follow progressive discipline procedures according to SOPs.
• Collaborate with Banquet Chef and Catering on training related to menu composition and food knowledge.

Additional duties: Communicate with executive teams and colleagues by phone, email or in person; analyze information to solve problems and select the best solutions.

Equal opportunity statement: Marriott International is an equal opportunity employer committed to fostering an inclusive workplace and does not discriminate on any protected basis.

Benefits

• Being part of the global Sheraton community and career opportunities within Marriott International.
• Access to hotel facilities and guest-experience environments, such as Sheraton Club, spa and 24/7 fitness facilities (where applicable).

Requisiti

High school diploma + 6 years experience OR 2-year degree in Culinary Arts/Hotel & Restaurant Management + 4 years experience. Experience supervising kitchen teams, knowledge of food safety and sanitation, ability to manage budgets/food cost. Italian language required.