Senior Sous Chef - High-Volume F&B, Growth

Paycom - ATS; Durham (NC); On-site; USD 52,000 - 72,000; Full time

Benefits offered by this job

401(k)

Disability insurance

Employee assistance program

Health insurance

Life insurance

Paid time off

Room discounts

Food & Beverage discounts

Job summary

Marriott Raleigh Durham Research Triangle Park is seeking a Kitchen Lead to supervise food production areas and support the Executive Chef in delivering high-quality, appealing dishes. The role emphasizes cleanliness, safety, cost awareness, and teamwork across hotel departments.

The candidate should bring 3+ years of hotel F&B experience or a culinary degree with 2+ years of relevant work, and be adept at high-volume catering with a fine dining sensibility.

Qualifications

• Three+ years progressive experience in hotel F&B or related industry.
• Culinary degree with 2+ years experience acceptable.

Responsibilities

• Direct and supervise the operation of food production areas.
• Assist in preparation of all food items based on recipes.
• Ensure cleanliness, sanitation and safety in kitchen and storage areas.
• Oversee menu creation to maintain high quality for internal customers.
• Promote teamwork and strong relationships with other departments.
• Adhere to budget and control food costs; manage waste.

Skills

F&B leadership

High-volume catering

Menu planning

Food safety

Education

Culinary degree

Tools

POS system

Job description

Marriott Raleigh Durham Research Triangle Park is seeking a Kitchen Lead to supervise food production areas and support the Executive Chef in delivering high-quality, appealing dishes. The role emphasizes cleanliness, safety, cost awareness, and teamwork across hotel departments.

The candidate should bring 3+ years of hotel F&B experience or a culinary degree with 2+ years of relevant work, and be adept at high-volume catering with a fine dining sensibility.