Senior Sous Chef – Hospitality

As a Senior Sous Chef at Marriott in our Food & Beverage Operations, you will lead daily kitchen execution, supporting the Executive Chef across restaurant, bar, and banquet outlets. You’ll oversee menu implementation, food quality, and presentation while managing inventory, cost controls, and staffing. You will train, schedule, and coach a diverse culinary team, ensuring compliance with Marriott and local food safety standards. In Marriott’s people-first culture, you’ll collaborate with leaders to deliver memorable dining experiences and develop your career within a global hospitality brand. Lead daily kitchen operations and ensure consistent, high-quality food preparation and presentation Support the Executive Chef with menu development, costing, and seasonal offerings for multiple outlets Supervise, train, and mentor culinary team members, fostering a people-first, inclusive culture Oversee inventory, ordering, and waste control to meet cost and quality targets Ensure strict compliance with Marriott and local food safety, sanitation, and HACCP standards Collaborate with Food & Beverage leadership on banquet, catering, and special event execution Monitor guest feedback and work cross-functionally to continuously improve dining experiences Maintain kitchen equipment, cleanliness, and readiness for inspections at all times Menu planning and development High-volume line execution Sauce and butchery techniques Food safety and sanitation (HACCP) Inventory and cost control Team leadership and training Scheduling and labor management Banquet and event production Vendor and supply management POS and kitchen management systems Medical Insurance Dental Insurance Vision Insurance Life Insurance 401k Culinary degree or equivalent formal culinary training (strongly preferred) ServSafe Food Protection Manager or equivalent food safety certification HACCP certification or documented training Previous hotel or resort culinary experience with banquets/catering Supervisory or leadership experience in a professional kitchen Allergen awareness or equivalent training (preferred)