Sous Chef | Hotel & Convention Center

About the role

We’re seeking a Sous Chef to provide effective leadership and supervision to our kitchen & banquet operations. You’ll guide, train, and support the team while assisting the Executive Chef in delivering consistent, high-quality food across all outlets: banquets, room service, restaurants, bar/lounge, and associate cafeteria.

Responsibilities

• Guide, train, and support the kitchen and banquet operations team
• Assist the Executive Chef in delivering consistent, high-quality food across all outlets
• Mentor a talented culinary team
• Develop a clear culinary vision and uphold top standards for quality and consistency

Requirements

• Progressive culinary leadership experience in high-volume, complex hotel or resort environments
• Proven success managing large-scale banquet and catering operations alongside a full-service restaurant
• ServSafe Manager certification (or ANSI-accredited equivalent)
• Working knowledge of standard Health Department regulations and FDA Food Code standards

Qualifications

• Leadership who develops people, builds trust, and sets a clear culinary vision

Skills

• Strong leadership and supervisory skills
• Experience in high-volume, complex hotel or resort environments
• Ability to manage multiple tasks and priorities
• Knowledge of health and safety regulations

Benefits

• Competitive salary with bonus potential
• Relocation assistance available
• Comprehensive benefits including medical, dental, vision, FSA & HSA options, and 401(k) with company match
• Tuition reimbursement up to $2,500 per calendar year
• Gross hotel, food & beverage, golf, and retail discounts across PCH properties and the global Marriott network
• A collaborative, growth-oriented culture that values leadership development and long-term career progression

Pay

Competitive salary with bonus potential

Schedule

N/A