Executive Sous Chef
Senior

Descrizione della Posizione Lavorativa

SUMMARY OF ROLE

The Executive Sous Chef demonstrates culinary expertise by performing hands-on kitchen tasks while supporting and leading the culinary team. This role focuses on improving guest and staff satisfaction and optimising financial results across food operations. The position supervises all kitchen sections and related support areas, ensuring consistent high-quality output and adherence to sanitation and food-safety standards.

Qualifications and experience

Education and experience required: either a high school diploma (or GED) plus approximately six years of experience in culinary, food & beverage or a related professional area, or a two-year accredited degree in Culinary Arts, Hotel & Restaurant Management (or related) plus about four years of relevant experience.

Key responsibilities

• Lead kitchen operations: direct daily activities, understand every role well enough to cover absences or determine replacements, set performance standards and monitor team performance.
• Team leadership and development: guide, coach and mentor staff; build trust and cooperation; act as role model; solicit feedback and use open-door practices to address concerns.
• Operational planning and controls: review staffing to meet guest service and financial targets; establish goals (performance, budget, team); implement purchasing and receiving controls.
• Financial and safety management: manage controllable expenses (food cost, supplies, uniforms, equipment); participate in budgeting; promote and ensure compliance with brand and safety procedures.
• Culinary standards and quality: steer menu development; monitor raw and cooked product quality, presentation and flavour; prepare and cook food for regular service and special functions; maintain purchasing, receiving and storage standards.
• Guest service excellence: promote service behaviours that exceed expectations; coach staff on guest needs; handle guest feedback and complaints; review guest satisfaction data to improve offerings.
• Human resources activities: identify training needs, deliver coaching and mentoring, conduct performance appraisals for direct reports, manage progressive discipline following SOPs and local procedures, and coordinate training with Banquet/Catering teams.
• Additional duties: communicate with executive teams, managers and staff via phone, email or in person; analyse information to solve problems and select best solutions.

Other information

The role oversees food preparation across all food outlets and support areas as applicable (banquets, room service, restaurants, bar/lounge, employee cafeteria, dish room, purchasing). The holder must ensure that all employees maintain required food-handling and sanitation certifications and that correct temperatures and handling procedures are followed.

Language requirement: Italian.

Marriott International is an equal opportunity employer committed to diversity and inclusion. Joining Sheraton means becoming part of a global community dedicated to creating welcoming guest experiences and supporting associates’ development.

Requisiti

Either high school diploma/GED + ~6 years in culinary/food & beverage, OR 2-year degree in Culinary Arts/Hotel & Restaurant Management + ~4 years experience. Must ensure and enforce food-safety and sanitation certifications. Language required: Italian.