Creative Sous Chef - Lead Kitchen & Team

Driftwood Hospitality Management; Durham (NC); On-site; USD 65,000 - 80,000; Full time

Benefits offered by this job

401(k)

Disability insurance

Employee assistance program

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Job summary

Marriott Raleigh Durham Research Triangle Park in Morrisville, NC is seeking a Kitchen/ Food & Beverage Leader to direct and supervise the efficient operation of food production areas. Collaborate with Executive Chef to ensure recipes, quality and safety standards are met while providing exceptional guest service.

This role emphasizes cost-consciousness, teamwork across departments, menu development for staff restaurant, and adherence to health, safety, and sanitation requirements.

Qualifications

• 3+ years progressive experience in hotel F&B or culinary field, or a culinary degree with 2+ years experience.
• Experience in high-volume catering with hotel brands and fine dining.
• Proven leadership and teamwork with strong customer service.
• Up-to-date with culinary trends and ongoing development.
• Creative with ability to energize a diverse culinary team.
• Computer literate in kitchen operations.

Responsibilities

• Direct and supervise the operation of food production areas.
• Work with Executive Chef on supervision and recipe preparation.
• Ensure cleanliness, sanitation and safety in kitchen and storage areas.
• Maintain cost/production ratio and minimize waste.
• Oversee menu creation for staff restaurant and ensure quality.
• Promote teamwork across kitchen and supporting departments.
• Respond to food-related feedback and report findings.
• Ensure kitchen equipment is well maintained.
• Participate in department and hotel committee meetings.

Skills

Hotel F&B experience

Culinary degree

Menu planning

Leadership

Food safety

Computer literacy

Education

Culinary degree

Job description

Marriott Raleigh Durham Research Triangle Park in Morrisville, NC is seeking a Kitchen/ Food & Beverage Leader to direct and supervise the efficient operation of food production areas. Collaborate with Executive Chef to ensure recipes, quality and safety standards are met while providing exceptional guest service.

This role emphasizes cost-consciousness, teamwork across departments, menu development for staff restaurant, and adherence to health, safety, and sanitation requirements.