Junior Sous Chef

JOB SUMMARY

The Junior Sous Chef is an entry-level culinary management position responsible for supporting the successful day-to-day operation of the kitchen and ensuring culinary standards, food quality, sanitation, and service expectations are consistently achieved.

This role assists in leading and supervising culinary associates while remaining actively involved in all areas of kitchen operations, including food preparation and production, food presentation, purchasing, inventory management, kitchen sanitation, and operational support.

The Junior Sous Chef works closely with the culinary leadership team, Restaurant and Banquet operations to ensure efficient food production and timely service. The position contributes to achieving guest and associate satisfaction while supporting departmental productivity, cost control, food safety, and budget objectives.

KEY RESPONSIBILITIES 1. Culinary Operations & Food Production

• Support the daily operation of the kitchen and ensure established culinary standards and operational procedures are consistently followed.
• Lead assigned shifts while actively preparing and cooking food according to established recipes, specifications, presentation standards, and quality expectations.
• Oversee the production and preparation of culinary items for Restaurant outlets, Banquets, special events, and other hotel operations.
• Prepare and cook foods of all types for regular operations, special guests, functions, and events.
• Supervise and coordinate the activities of cooks and other culinary associates engaged in food preparation.
• Ensure assigned food preparation and production duties are completed accurately and within required timelines.
• Check the quality, freshness, appearance, and preparation of raw and cooked food products to ensure established standards are met.
• Assist in determining food presentation standards and creating attractive food displays.
• Ensure appropriate preparation, portioning, storage, and handling practices are consistently followed.
• Perform the duties of culinary and related kitchen associates during high-demand periods to ensure smooth operations and service continuity.
• Communicate areas requiring attention to culinary associates and follow up to ensure appropriate action is taken.
• Report equipment malfunctions and operational concerns promptly to the appropriate department or culinary leader.

1. Leadership & Team Management

• Assist in supervising daily kitchen shift operations and provide direction to culinary associates.
• Lead by example by demonstrating professionalism, teamwork, operational discipline, and commitment to culinary excellence.
• Communicate clear performance expectations and ensure associates understand their assigned responsibilities.
• Monitor associate performance and provide regular coaching, feedback, and guidance.
• Ensure assigned duties are completed efficiently and according to operational standards.
• Assist in maintaining appropriate staffing levels to meet guest service, operational, and financial objectives.
• Ensure associates have the appropriate supplies, equipment, tools, and uniforms required to perform their duties effectively.
• Handle associate questions and concerns professionally and escalate matters to culinary leadership when appropriate.
• Participate in associate performance appraisal processes and provide performance feedback as required.
• Conduct on-the-job training and support the development of culinary associates.
• Monitor associate progress toward achieving established performance expectations.
• Participate in employee recognition initiatives and acknowledge individual and team achievements.
• Foster a positive working environment based on teamwork, respect, accountability, and collaboration.

1. Food Safety, Sanitation & Quality Assurance

• Maintain and enforce established food handling, hygiene, sanitation, and food safety standards throughout kitchen operations.
• Ensure associates maintain clean, organized, and sanitary workstations and food preparation areas.
• Monitor proper food storage, labeling, rotation, temperature control, and handling procedures.
• Ensure raw and cooked food products are prepared, stored, and handled in accordance with established food safety requirements.
• Conduct regular quality checks to ensure food products meet required standards for taste, temperature, appearance, freshness, and presentation.
• Ensure kitchen equipment, utensils, work surfaces, floors, and preparation areas are maintained to appropriate sanitation standards.
• Support routine kitchen inspections, food safety audits, and brand compliance requirements.
• Take corrective action and communicate concerns when food safety, sanitation, or quality deficiencies are identified.
• Ensure compliance with applicable health and sanitation requirements.
• Promote a strong culture of food safety and personal hygiene within the culinary team.

1. Guest Experience & Service Excellence

• Set a positive example for guest relations and promote a culture focused on delivering excellent guest experiences.
• Ensure food quality, presentation, consistency, and service timing meet established standards and guest expectations.
• Work closely with Restaurant and Banquet teams to coordinate food preparation, service requirements, and timing of events and meals.
• Respond promptly to operational requests to minimize delays and service disruptions.
• Handle guest concerns and food-related complaints professionally, seeking assistance from senior culinary leadership when necessary.
• Support and empower associates to provide excellent customer service within established guidelines.
• Strive to continuously improve culinary quality and service performance.
• Support special dietary requirements and guest requests in coordination with the culinary leadership team.
• Contribute to delivering memorable dining experiences through consistent food quality and presentation.

1. Culinary Goals, Menus & Promotions

• Participate in departmental meetings and support communication of clear and consistent culinary and operational goals.
• Assist culinary leadership in achieving departmental objectives and desired operational results.
• Support the development and implementation of new menus, culinary concepts, promotions, and special food offerings for Restaurant outlets and Banquets.
• Assist with menu trials, food preparation, presentation, and implementation of new dishes.
• Provide feedback on food quality, preparation methods, presentation, and operational efficiencies.
• Support culinary initiatives aimed at improving guest satisfaction, product quality, and operational performance.
• Maintain awareness of culinary trends and encourage continuous improvement within kitchen operations.

1. Compliance, Safety & Risk Management

• Ensure compliance with company policies, brand standards, SOPs, LSOPs, and established culinary procedures.
• Comply with loss prevention policies and procedures.
• Follow workplace health and safety requirements and ensure safe working practices are maintained throughout kitchen operations.
• Ensure safe operation and handling of kitchen equipment, machinery, knives, and other culinary tools.
• Identify and promptly report workplace hazards, equipment malfunctions, accidents, or safety concerns.
• Support accident prevention and risk management initiatives within the kitchen.
• Ensure culinary associates follow established safety and emergency procedures.
• Maintain a safe and professional working environment for associates, contractors, and guests.

1. Financial, Purchasing & Inventory Management

• Assist with the purchasing of appropriate food products, ingredients, supplies, and operational materials.
• Monitor food and supply inventories according to operational requirements and departmental budgets.
• Support inventory counts and ensure accurate stock management and appropriate storage practices.
• Monitor food usage, wastage, spoilage, and portion control to support departmental cost objectives.
• Assist in minimizing unnecessary expenditure while maintaining food quality and operational standards.
• Support effective stock rotation and ensure appropriate use of food products to minimize waste.
• Ensure efficient use of ingredients, equipment, supplies, and labor resources.
• Support culinary leadership in achieving operating budget and financial objectives.

1. Human Resources & Associate Development

• Participate in the training, coaching, and development of culinary associates.
• Provide associates with guidance on food preparation, cooking techniques, presentation standards, sanitation, and workplace safety.
• Support the orientation and on-the-job training of new culinary associates.
• Communicate performance expectations in accordance with established job responsibilities.
• Provide constructive feedback and recognize positive performance.
• Encourage teamwork, associate engagement, and open communication within the culinary team.
• Support culinary leadership with performance management processes as required.
• Promote opportunities for learning, cross-training, and career development within the culinary department.

1. Additional Responsibilities

• Maintain effective communication with culinary leadership, Restaurant, Banquet, Stewarding, Engineering, and other operational departments.
• Attend and actively participate in relevant departmental and operational meetings.
• Provide hands-on operational support during high-volume periods, special functions, events, and emergency situations.
• Report maintenance and equipment requirements promptly to minimize disruption to kitchen operations.
• Maintain professional appearance and conduct in accordance with company standards.
• Stay informed of culinary trends, food safety requirements, and operational best practices.
• Support hotel and departmental initiatives aimed at improving food quality, associate engagement, operational performance, and guest satisfaction.
• Perform any other duties assigned by Culinary or Hotel Management.

OUR BENEFITS

• Exclusive staff discounts on hotel accommodation and food & beverage across all Marriott International properties for you, your family, and friends.
• Career growth and development through Marriott's global learning and training programs.
• Access to the Employee Assistance Program supporting physical, emotional, and financial wellbeing.
• Employment with a globally recognized hospitality brand committed to diversity, inclusion, and equal opportunity.
• Duty meals provided.
• Associate transportation provided.
• Prorated unused sick leave paid out at year end.

QUALIFICATIONS & EXPERIENCE

• Certificate/Diploma/Degre in Culinary Arts, Hotel and Restaurant Management, Hospitality Management, or a related field
• Minimum of 4 years' experience in culinary, food & beverage, or a related professional area.
• Demonstrated experience in professional kitchen operations, food preparation, and food production.
• Sound knowledge of food safety, hygiene, sanitation, safe food handling, and kitchen safety requirements.
• Good understanding of food quality, presentation standards, portion control, and kitchen operational procedures.
• Ability to supervise, coach, train, and motivate culinary associates.
• Strong organizational, time-management, and problem-solving skills.
• Ability to maintain quality and consistency while working in a fast-paced, high-volume kitchen environment.
• Strong teamwork and interpersonal skills with the ability to work effectively across Culinary, Restaurant, Banquet, and Stewarding operations.
• Effective verbal and written communication skills.
• Basic understanding of food costing, purchasing, inventory control, and waste management.
• Ability to work flexible hours, including early mornings, evenings, weekends, public holidays, and shifts as required by operational demands.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.