Executive Sous Chef: High-Volume Hotel Dining Leader

Marriott Raleigh Durham Research Triangle Park; Durham (NC); On-site; USD 65,000 - 95,000; Full time

Benefits offered by this job

401(k)

Health insurance

Paid time off

Room discounts

Employee discounts

Disability insurance

Life insurance

Employee assistance program

Food & beverage discounts

Job summary

Marriott Raleigh Durham Research Triangle Park in Durham, NC is seeking an experienced Lead Chef to drive culinary excellence across Banquets, Outlets, In Room Dining and Staff Dining. You will design menus, mentor staff, and manage procurement, production and presentation while ensuring profitability and quality.

The role requires leadership, strong cost-control skills, and up-to-date knowledge of food safety standards; you will engage in capital projects and cross-department collaboration to

Qualifications

• Experience in high-volume catering for hotel top brands and fine dining.
• Proven leadership and team development skills.
• Strong financial acumen with cost control experience.
• Proficient in menu development and quality standards.
• Knowledge of food safety and sanitation regulations.

Responsibilities

• Oversee daily operations of the Kitchen department, including Banquets, Outlets, In Room Dining, Staff Cafeteria and Stewarding.
• Develop and implement menus for outlets and catering with seasonal, locally inspired items.
• Manage procurement, production, preparation, presentation, and cost controls.
• Lead and mentor kitchen team; schedule and staffing; recruit as needed.
• Ensure compliance with health, safety, and corporate standards.
• Collaborate with hotel leadership on capital projects and promotions.
• Coordinate with other departments and participate in meetings.

Skills

Leadership

Menu development

Cost controls

Food safety

Staff training

High-volume catering

Tools

Computer literacy

Job description

Marriott Raleigh Durham Research Triangle Park in Durham, NC is seeking an experienced Lead Chef to drive culinary excellence across Banquets, Outlets, In Room Dining and Staff Dining. You will design menus, mentor staff, and manage procurement, production and presentation while ensuring profitability and quality.

The role requires leadership, strong cost-control skills, and up-to-date knowledge of food safety standards; you will engage in capital projects and cross-department collaboration to