Sous Chef - Marriott

Sous Chef

At the Marriott Phoenix Chandler Hotel, we believe exceptional dining is an important part of creating memorable guest experiences. We are looking for a passionate and experienced Sous Chef to join our culinary leadership team and help deliver food and service that reflects the high standards our guests expect from Marriott.

The Sous Chef plays an important leadership role in the daily operation of the kitchen, supporting the Executive Chef in overseeing culinary operations, leading and developing culinary team members, maintaining food quality and consistency, and ensuring smooth and efficient service.

The successful candidate will be a hands-on culinary leader who takes pride in their craft, leads by example, and understands that great food is about more than what is on the plateit is about creating an exceptional experience for our guests.

This position is ideal for a culinary professional who thrives in a fast-paced, high-volume hospitality environment and is comfortable balancing kitchen production with team leadership and operational responsibilities.

A minimum of three (3) years of related culinary experience, including supervisory or leadership experience, is required. Previous hotel, hospitality, banquet, and high-volume culinary experience is strongly preferred.

We are looking for a culinary leader who is:

• Passionate about food, hospitality, and creating memorable guest experiences.
• A strong leader who leads by example and motivates others to perform at their best.
• Committed to delivering consistent, high-quality food and presentation.
• Comfortable supervising and directing culinary team members during service.
• Able to communicate effectively with culinary, Food & Beverage, and hotel leadership teams.
• Organized, dependable, and able to prioritize multiple responsibilities.
• Comfortable working in a fast-paced, high-volume environment.
• Detail-oriented and committed to cleanliness, organization, and food safety.
• Positive, professional, and willing to step in wherever needed to support the operation.
• Able to remain calm and make sound decisions under pressure.
• Committed to coaching, developing, and recognizing culinary team members.

This is a full-time position and requires flexible availability, including mornings, evenings, weekends, and holidays, based on business needs.

Minimum of three (3) years of related culinary experience required.

Previous supervisory or leadership experience in a culinary environment required.

Previous hotel or hospitality culinary experience strongly preferred.

Banquet and high-volume food production experience preferred.

Strong knowledge of food preparation, cooking techniques, recipes, and kitchen operations.

Experience training and developing culinary team members preferred.

Knowledge of food cost, inventory, portion control, and waste management preferred.

The primary responsibilities of the Sous Chef include, but are not limited to:

Culinary Operations

• Assist the Executive Chef with the daily operation and overall management of the kitchen.
• Prepare and execute menu items according to established recipes, standards, specifications, and presentation guidelines.
• Oversee food preparation and production to ensure proper quality, consistency, portion size, temperature, and presentation.
• Supervise kitchen operations during assigned shifts and ensure service runs smoothly and efficiently.
• Ensure all culinary stations are properly stocked, organized, and prepared for service.
• Monitor ticket times and work with the culinary team to maintain appropriate service levels.
• Step in and assist with food preparation and cooking as needed during busy periods.
• Support banquet functions, special events, and other culinary outlets as business needs require.
• Ensure proper execution of breakfast, lunch, dinner, banquet, and other assigned culinary operations.

Team Leadership & Development

• Supervise, direct, and support culinary team members during assigned shifts.
• Provide clear direction and expectations to cooks, stewards, and other culinary team members.
• Train new culinary employees on recipes, preparation techniques, equipment, sanitation, and departmental procedures.
• Coach and develop team members to improve performance, productivity, and culinary skills.
• Provide ongoing feedback and recognize team members for strong performance.
• Assist the Executive Chef with performance management and documentation when appropriate.
• Promote teamwork, respect, accountability, and a positive work environment.
• Lead by example and maintain a professional presence in the kitchen.

Food Quality & Safety

• Maintain high standards of food quality, freshness, flavor, consistency, and presentation.
• Ensure all food is prepared, cooked, cooled, stored, labeled, and handled according to food safety standards.
• Monitor proper 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 and work environment.
• Practice proper and safe knife skills and ensure kitchen equipment is operated safely and responsibly.
• Respond professionally to guest requests, special dietary needs, allergies, and food preferences communicated through the Food & Beverage team.

Inventory & Cost Control

• Assist the Executive Chef with inventory management and food requisitions.
• Monitor product levels and communicate ordering needs to the appropriate culinary leader.
• Review food deliveries for quality and condition and communicate concerns immediately.
• Ensure proper labeling, dating, storage, and rotation of food products.
• Help control food costs through proper portioning, product utilization, and waste reduction.
• Monitor food production levels to minimize waste while maintaining appropriate product availability.
• Assist with maintaining established food cost and productivity goals.

Communication & Operations

• Maintain open and effective communication with the Executive Chef, culinary team, servers, supervisors, managers, and other hotel departments.
• Conduct or participate in pre-shift meetings and communicate important information to the culinary team.
• Ensure recipes, menus, special events, VIP needs, and operational changes are communicated appropriately.
• Address operational challenges promptly and escalate issues to the Executive Chef or appropriate hotel leader when necessary.
• Assist with scheduling and staffing needs as directed by the Executive Chef.
• Monitor attendance, punctuality, productivity, and overall performance of culinary team members during assigned shifts.
• Follow all hotel, Marriott, and departmental policies, procedures, and standards.
• Perform additional duties and responsibilities as assigned by the Executive Chef or hotel leadership.

Every member of our culinary leadership team contributes directly to the overall guest experience. The Sous Chef is expected to understand that food quality, presentation, timing, cleanliness, and teamwork all play an important role in how our guests experience the hotel.

The ideal candidate takes ownership of the kitchen operation during their assigned shift and understands the importance of leading the team while maintaining high culinary standards.

Whether overseeing a busy dinner service, preparing for a banquet, or responding to a special guest request, the Sous Chef should ensure the culinary team remains focused, organized, and committed to delivering an exceptional experience.

In addition to successfully performing the key responsibilities of the position, candidates should possess the following:

• Minimum of three (3) years of professional culinary experience.
• Previous culinary supervisory or leadership experience.
• Strong knowledge of food preparation, cooking techniques, recipes, and presentation.
• Strong leadership and team-building skills.
• Excellent verbal and written communication skills.
• Strong organizational and time-management skills.
• Ability to train, coach, and develop culinary team members.
• Ability to prioritize multiple tasks in a fast-paced environment.
• Strong attention to detail and commitment to quality.
• Knowledge of food safety and sanitation practices.
• Understanding food cost, portion control, inventory, and waste management.
• Ability to work calmly and professionally under pressure.
• Ability to make sound decisions and resolve operational challenges.
• Ability to safely operate standard kitchen equipment.
• Ability to stand and walk for extended periods of time.
• Ability to lift and carry up to