Sous Chef: Lead Kitchen, Cost Control & Quality

Marriott Greenville; South Carolina; On-site; USD 42,000 - 64,000; Full time

Job summary

Marriott Greenville is seeking a Sous Chef to join our dynamic culinary team and support the Executive Chef in Food & Beverage operations. Compensation is based on experience.

Essential duties include operating the culinary department within budget, training staff on food prep and waste management, enforcing health and sanitation guidelines, and maintaining strong communication across the kitchen and with hotel operations.

Qualifications

• 2-5 years' experience as an Assistant Sous Chef in a recognized resort or hotel of similar size and nature, managing or supervising a culinary team.
• Excellent communication skills required in an intense environment.
• Must be able to speak, read, and understand English.

Responsibilities

• Operate culinary department within budgetary guidelines and in response to actual conditions.
• Control food cost by training kitchen staff on proper methods of food preparation and handling, including leftovers.
• Understand and enforce adherence to health department and hotel sanitation and food handling guidelines.
• Maintain effective communication within kitchen and with hotel operations; respond to staff suggestions and concerns.
• Attend meetings as scheduled and maintain relationships with kitchen staff and management.

Skills

Team Player

Leader

Detail Oriented

Dedicated

Motivations

Growth Opportunities

Self-Starter

Ability to Make an Impact

Education

Associates or better in Hospitality and Resort Management or related field

College degree preferred

Job description

Marriott Greenville is seeking a Sous Chef to join our dynamic culinary team and support the Executive Chef in Food & Beverage operations. Compensation is based on experience.

Essential duties include operating the culinary department within budget, training staff on food prep and waste management, enforcing health and sanitation guidelines, and maintaining strong communication across the kitchen and with hotel operations.