Senior Sous Chef - Lead Kitchen, Great Benefits & Perks

Marriott-International; Buffalo (NY); On-site; USD 70,000 - 77,000; Full time

Benefits offered by this job

Health insurance

401k

Paid time off

8 paid holidays

Marriott hotel discounts

Two free nights at Shaner properties

Complimentary meal per shift

Bus/metro access

Job summary

Marriott-International is seeking an experienced line cook for a full-time, in-person role in Buffalo, NY. You will plan, prep, and execute quality dishes across outlets, while supervising kitchen staff and ensuring safety and sanitation standards.

Qualifications include a minimum of three years as a line cook with supervisory experience, a high school diploma (culinary training preferred), and basic computer skills. Bilingual English/Spanish is a plus.

Qualifications

• Minimum of three years of experience as a line cook; prior supervisory experience required.
• Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
• High school graduate or equivalent, certification of culinary training preferred.
• Safe food handling certificate.
• Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals.
• Computer skills
• Bilingual English/Spanish a plus.

Responsibilities

• Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications.
• Direct, train and monitor performance of kitchen staff.
• Maintain organization, cleanliness and sanitation of work areas and equipment.

Skills

Line cook experience

Supervisory experience

Bilingual EN/ES

Communication skills

Education

High school diploma

Culinary training preferred

Job description

Marriott-International is seeking an experienced line cook for a full-time, in-person role in Buffalo, NY. You will plan, prep, and execute quality dishes across outlets, while supervising kitchen staff and ensuring safety and sanitation standards.

Qualifications include a minimum of three years as a line cook with supervisory experience, a high school diploma (culinary training preferred), and basic computer skills. Bilingual English/Spanish is a plus.