Sous Chef
On-site · Chicago, Illinois, United States
Job Summary
Lead daily kitchen operations at Marriott International, overseeing all food-related functions, supervising staff, ensuring sanitation and food standards, and maintaining budget while delivering high-quality culinary output. Responsibilities include managing kitchen shift operations, estimating daily production, assisting Executive Chef, preparing and cooking various foods, developing new applications or presentations, ensuring proper food handling, storage, and compliance with policies, leading and coaching cooks and staff, maintaining guest satisfaction, and driving performance and collaboration across the team.
Required Qualifications
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
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