Executive Sous Chef Marriott Hotel - Alabama

Job Title: Executive Sous Chef

Location: Marriott Hotel, Alabama

About Us:

Join us at the prestigious Marriott Hotel, where we aim to provide exceptional hospitality and culinary experiences. As part of a global brand known for excellence, you will work in a vibrant environment where teamwork and innovation are highly valued.

Job Summary:

The Executive Sous Chef will support the Executive Chef in managing kitchen operations and ensuring that our guests enjoy high-quality dining experiences. This position requires strong culinary skills, leadership abilities, and a commitment to delivering exceptional food and service. The Executive Sous Chef plays a vital role in menu planning, food preparation, and kitchen staff management while maintaining the highest standards in food quality, safety, and presentation.

Responsibilities:

• Assist the Executive Chef in overseeing daily kitchen operations, including food production, presentation, and service.
• Lead the kitchen team by example, fostering a positive and productive work environment.
• Ensure consistent preparation and presentation of all menu items in accordance with hotel standards.
• Manage food costs and inventory levels while minimizing waste.
• Assist in menu development, including seasonal offerings and special events.
• Train, mentor, and evaluate kitchen staff to enhance their culinary skills and knowledge.
• Monitor kitchen operations to ensure compliance with health and safety regulations.
• Collaborate with the Executive Chef on staff scheduling, budgeting, and culinary initiatives.

Requirements:
Requirements:

• Proven experience as a Sous Chef, preferably in a hotel or high-volume dining establishment.
• Culinary degree or equivalent professional certification preferred.
• Strong knowledge of food preparation techniques, cooking methods, and safety guidelines.
• Excellent leadership and communication skills with the ability to motivate a diverse team.
• Creative mindset with a passion for culinary innovation and excellence.
• Proficiency in menu planning, cost control, and inventory management.
• Ability to work in a fast-paced environment, multitask, and prioritize effectively.
• Availability to work flexible hours as needed.

Benefits:
Compensation & Benefits:

• Base salary of $80,000–$95,000
• 10% annual bonus potential
• 5,000 relocation assistance
• Strong company culture with growth potential

Private Health Insurance

• Paid Time Off
• Training & Development