Executive Sous Chef

Additional Information

This hotel is owned and operated by an independent franchisee, Mainsail Lodging. The franchisee is a separate company and a separate employer from Marriott International, Inc. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

Leadership & Operations

• During the absence of the Executive Banquet Chef, the Executive Sous Chef will assume full operational oversight of banquet culinary operations to ensure continuity of service, quality standards, and financial performance.
• Oversee daily production for all outlets and banquet operations
• Ensure consistent food quality, presentation, and execution across all dining venues
• Maintain strict compliance with federal, state, local, and company health and safety standards
• Support cost controls, inventory management, labor efficiency, and profitability targets

Guest & Client Engagement

• Collaborate with the Executive Chef to interact with guests and event clients
• Monitor satisfaction trends and implement improvements when needed
• Aid in developing seasonal menus and special banquet offerings aligned with current culinary trends and regional influences

Team Development

• Supervise, mentor, and develop culinary team members
• Conduct training, performance evaluations, scheduling, and disciplinary coaching when necessary
• Build a culture of accountability, recognition, and professional growth

What We Value

• Hospitality – Deliver exceptional guest experiences
• Integrity – Do the right thing, always
• Leadership – Set the standard in our industry and community
• Teamwork – Succeed together
• Ownership – Take responsibility for actions and outcomes
• Urgency & Discipline – Execute with focus and efficiency

Qualification Standards

• Education & Experience: Minimum of 5 years of progressive management experience, minimum of 3 years experience in a hotel or fine dining restaurant, leadership skills to motivate and develop staff and ensure accomplishment of goals, ability to compose menus that reflect the marketplace with unique flare, ability to work effectively under time constraints and deadlines, previous experience analyzing P&L statement a plus.
• Physical Demands: Long hours are sometimes required, medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects, ability to stand during entire shift.
• Mental Demands: Make sound judgments quickly, ability to work with others in a high demand kitchen, work on multiple tasks, make appropriate progress towards deadlines, able to work independently, take direction, and provide direction to others, manage differing personalities within the kitchen, the hotel, and the community, maintain the highest degree of confidentiality, ability to work effectively in stressful, high-pressure situations, ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.

Benefits

• Full-time Associate Benefits: Medical, Dental, & Vision | HSA & Flexible Spending Account Options | Basic Life & Disability Plan Options | 401K Retirement Plan | Paid Time Off | Holiday Pay | Career Training & Development Opportunities | Tuition Reimbursement | Bereavement Leave | Employee Assistant Program (EAP) | Jury Duty (May vary by state) | Employee Discounts | Employee Referral Bonus | Free meal for all full-service hotel employees

Compensation

Commensurate with Experience and Skills.

NOTICE

The hotel business functions seven days a week, 24 hours a day. All associates must realize this fact and always be aware that it may be necessary to move associates from their accustomed shift as business demands. In addition, this is a hospitality business, and a hospitable service atmosphere must be always projected.

Equal Opportunity Employer

This company is an equal opportunity employer.