Marriott Laguna Cliffs Resort - Sous Chef OEM-Full Service Restaurant 1

Aimbridge Hospitality; Dana Point (CA); On-site; USD 72,000; Full time

Job summary

A leading hospitality company is seeking a Sous Chef for the Marriott Laguna Cliffs Resort. The ideal candidate will work closely with the Executive Chef to oversee kitchen operations, manage staff, and ensure high standards of food quality and safety. This role involves menu design, training staff, and addressing customer concerns. If you have a Bachelor's degree and experience in a high-volume restaurant, we want to hear from you!

Qualifications

• 2-4 years of experience in a high-volume, full-service restaurant.

Responsibilities

• Plan and direct food preparation in kitchens.
• Manage kitchen operations efficiently, including staffing and inventory.
• Train and mentor kitchen staff.

Skills

Leadership

Communication

Organizational Skills

Education

Bachelor's Degree

Tools

Windows OS

Spreadsheets

Word Processing

Job description

Join to apply for the Marriott Laguna Cliffs Resort - Sous Chef OEM-Full Service Restaurant 1 role at Aimbridge Hospitality

Pay Range

This range is provided by Aimbridge Hospitality. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$71,630.00/yr - $71,630.00/yr

Responsibilities

• Work closely with the Executive Chef to plan and direct food preparation in kitchens.
• Manage kitchen operations efficiently, including staffing, inventory, and food safety standards.
• Design and oversee menu creation and presentation.
• Train and mentor kitchen staff, ensuring adherence to policies and sanitation regulations.
• Maintain kitchen inventory and control food costs.
• Ensure high standards of hygiene, safety, and customer service.
• Address customer concerns promptly and effectively.
• Perform regular quality checks on food and presentation.
• Assist in achieving departmental goals and maintaining budget controls.

Qualifications

• Bachelor's degree and 2-4 years of experience in a high-volume, full-service restaurant.
• Strong leadership, communication, and organizational skills.
• Proficiency in Windows OS, spreadsheets, and word processing.
• Ability to work flexible hours and handle high-pressure situations.
• Knowledge of food safety and sanitation standards.