Sous Chef - Marriott

Pyramid Global Hospitality; Chandler (AZ); On-site; USD 55,000 - 75,000; Full time

Job summary

Marriott Phoenix Chandler Hotel, part of Pyramid Global Hospitality, is seeking an experienced Sous Chef to join our culinary leadership team and craft memorable dining experiences for our guests.

The Sous Chef will work closely with the Executive Chef to oversee daily kitchen operations, mentor culinary team members, uphold high food quality, and execute across our outlets and events. This role offers growth and a collaborative, hospitality-focused culture.

Qualifications

• A minimum of three (3) years of professional culinary experience, including leadership or supervision.
• Hotel, resort, banquet, and high-volume culinary experience is strongly preferred.
• Strong knowledge of food safety and kitchen sanitation standards.

Responsibilities

• Lead and supervise culinary team during assigned shifts.
• Ensure food is prepared and presented according to established recipes, standards, and presentation guidelines.
• Oversee daily kitchen operations in collaboration with the Executive Chef.
• Support restaurant, banquet, breakfast, dinner, and other culinary operations as needed.

Skills

Culinary leadership

Team development

Food safety

Cost control

Communication

Job description

Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands‑on approach focused on exceptional service, operational excellence, and long‑term partnerships.

At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you'll find opportunities to learn, develop, and make an impact.

Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience.

About Our Property

The Marriott Phoenix Chandler, located in Chandler- a Southeast suburb of Phoenix, is the newest Full Service Marriott in the state of Arizona! Featuring 264 Guest Rooms and over 21,000 sq ft of event space, this hotel has the largest Ballroom in Chandler, AZ! Within the hotel, Proof ’19 features handcrafted cocktails, local beers, and Southwest cuisine. We Proudly Brew Starbucks Café serves a morning pick‑up and variety of breakfast options. The hotel features modern décor and is situated within the Price Road Corridor, near some of Arizona’s largest employers, including Fortune 100 & 500 companies.

What You Will Have An Opportunity To Do

SOUS CHEF - PM Shift

Marriott Phoenix Chandler Hotel | Pyramid Global Hospitality

Job Summary

At the Marriott Phoenix Chandler Hotel, we believe great food and great hospitality go hand in hand. We are looking for an experienced and passionate Sous Chef to join our culinary leadership team and help create memorable dining experiences for our guests.

The Sous Chef is a hands‑on culinary leader who works closely with the Executive Chef to oversee daily kitchen operations, lead and develop culinary team members, maintain high food‑quality standards, and enforce successful execution across our food and beverage outlets and events.

This is an excellent opportunity for a culinary professional who is ready to take the next step in their career, develop their leadership skills, and make a meaningful impact on both our culinary operation and our team.

We are looking for someone who enjoys being in the kitchen, leads by example, and understands that a successful kitchen is built on great food, strong teamwork, accountability, and a positive culture.

A minimum of three (3) years of professional culinary experience, including previous leadership or supervision experience, is preferred. Hotel, resort, banquet, and high‑volume culinary experiences are strongly preferred.

What You'll Do

Culinary Leadership

• Assist the Executive Chef with the daily operation and leadership of the kitchen.
• Lead and supervise culinary team members during assigned shifts.
• Ensure food is prepared and presented according to established recipes, standards, specifications, and presentation guidelines.
• Maintain consistent quality, flavor, portion size, temperature, and presentation.
• Oversee preparation and production to ensure the kitchen is ready for each meal period and event.
• Monitor ticket times and kitchen flow to ensure efficient and timely service.
• Step in and work alongside the culinary team during busy periods.
• Support restaurant, banquet, breakfast, dinner, and other culinary operations as business needs require.
• Assist with special events, VIP functions, and other hotel culinary needs.

Team Development

• Lead by example and create a positive, respectful, and team‑oriented kitchen environment.
• Train and coach culinary team members on recipes, preparation techniques, equipment, food safety, and departmental standards.
• Help new team members successfully learn their roles and responsibilities.
• Provide ongoing feedback, coaching, and recognition to team members.
• Assist with performance management and documentation when appropriate.
• Identify opportunities to develop team members and help them grow their culinary skills and careers.
• Promote teamwork, communication, accountability, and a culture of hospitality.

Food Safety & Quality

• Maintain the highest standards of food quality, freshness, flavor, consistency, and presentation.
• Ensure all food is handled, prepared, cooked, cool­ed, stored, labeled, and rotated according to food safety standards.
• Monitor food temperatures and sanitation practices throughout the shift.
• Ensure culinary team members follow proper food safety and sanitation procedures.
• Maintain a clean, organized, and sanitary kitchen.
• Ensure kitchen equipment is operated safely and responsibly.
• Address food quality or safety concerns immediately and communicate them to the Executive Chef.

Cost Control & Inventory

• Assist with inventory, ordering, receiving, and proper storage of food products.
• Review deliveries for quality, quantity, and condition.
• Monitor product levels and communicate ordering needs.
• Help maintain food cost goals through proper portion control, product utilization, and waste reduction.
• Ensure proper labeling, dating, storage, and rotation of food products.
• Monitor food production levels to minimize waste while maintaining appropriate product availability.
• Assist the Executive Chef with food cost and inventory‑related initiatives.

Communication & Operations

• Maintain strong communication with the Executive Chef, culinary team, food & beverage leadership, servers, and other hotel departments.
• Participate in pre‑shift meetings and communicate important operational information