Executive Sous Chef

Executive Sous Chef visuals: Leads and assists in kitchen operations for Marriott property across banquets, room service, restaurants, bar/lounge, and employee cafeteria; supervises cooks and kitchen staff; establishes performance standards, ensures sanitation and food safety, participates in budgeting and cost controls, develops menus, and trains staff to deliver high-quality culinary products and guest service. Responsibilities include directing day-to-day operations, maintaining safety procedures, managing purchasing and receiving, and maintaining brand standards while fostering teamwork and guest satisfaction.