Evening Sous Chef: Lead Kitchen & Closings

Marriott-International; Hartford (CT); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health Insurance

Paid Time Off

401k Plan

Hotel Discounts

On Demand Pay

Shoes for Crews

Job summary

Waterford Hotel Group seeks a hands-on Sous Chef to lead all evening culinary operations in our Hartford-area kitchen. You will supervise the line, ensure food quality, sanitation, and Marriott service standards, and support the culinary team on the line during closing hours.

The role requires a culinary degree or equivalent experience, at least 2 years in a supervisory kitchen role, and a ServSafe certification.

Qualifications

• Minimum 2 years of progressive culinary leadership in a full-service hotel, resort, or high-volume restaurant.
• Previous supervisory or management experience required.
• ServSafe Food Protection Manager Certification (or ability to obtain).
• Hotel experience preferred.
• Strong knowledge of food preparation, sanitation, inventory control, and labor management.
• Excellent leadership, organizational, and communication skills.
• Ability to lead multiple culinary outlets simultaneously.
• Ability to work evenings, weekends, holidays, and flexible schedules based on business demands.

Responsibilities

• Lead and supervise all evening culinary and stewarding operations.
• Manage the kitchen during closing shifts as the on-site manager.
• Coordinate restaurant, room service, concierge, and other food production needs throughout the shift.
• Ensure food is prepared, presented, and served according to recipes and quality standards.
• Communicate menu changes, shortages, substitutions, and 86'd items to Front of House.
• Oversee closing checklists and sanitation standards.
• Foster collaboration with Front of House leadership to ensure guest satisfaction.

Skills

Leadership

Evening shift

Food safety

Staff supervision

Education

Culinary degree or equivalent experience

Tools

ServSafe Certification

Job description

Waterford Hotel Group seeks a hands-on Sous Chef to lead all evening culinary operations in our Hartford-area kitchen. You will supervise the line, ensure food quality, sanitation, and Marriott service standards, and support the culinary team on the line during closing hours.

The role requires a culinary degree or equivalent experience, at least 2 years in a supervisory kitchen role, and a ServSafe certification.