Junior Sous Chef

JOB SUMMARY The Junior Sous Chef is responsible for supporting the efficient operation of the Kitchen Department by assisting in the daily supervision of culinary operations, food preparation, sanitation, inventory management, and team performance. This role ensures that all food products meet Marriott’s quality standards while maintaining exceptional guest satisfaction, operational efficiency, and cost control. The Junior Sous Chef works closely with the Sous Chef and Executive Chef to lead kitchen associates, coordinate food production, support menu execution, and ensure compliance with food safety and hygiene standards. The position plays a key role in delivering exceptional culinary experiences across restaurant outlets, banquets, and special events while fostering a positive and productive work environment. KEY RESPONSIBILITIES I. Culinary Operations & Food Production

Support the daily operation of all kitchen functions to ensure efficient and timely food preparation and service. Assist in overseeing food production and preparation activities across restaurant outlets and banquet operations. Prepare and cook food items according to established recipes, specifications, and presentation standards. Ensure consistency, quality, and portion control standards are maintained at all times. Lead kitchen shifts and provide hands-on support during peak service periods. Coordinate food preparation activities to meet operational and guest service requirements. Assist in ensuring food is prepared, presented, and served according to Marriott brand standards. Support the execution of special events, functions, and promotional culinary activities.

II. Food Quality & Culinary Standards

Maintain high standards of food quality, taste, presentation, and consistency. Inspect raw and cooked food products to ensure quality standards are met. Monitor food preparation processes to ensure compliance with recipes and culinary specifications. Assist in creating and maintaining attractive food presentations and displays. Support menu implementation, new culinary concepts, and food promotions. Ensure guest expectations are consistently met through quality food offerings and presentation excellence. Continuously identify opportunities to enhance food quality and culinary execution.

III. Food Safety, Hygiene & Sanitation

Ensure compliance with food handling, hygiene, sanitation, and health regulations. Maintain clean, organized, and sanitary kitchen work areas at all times. Monitor kitchen cleanliness and enforce sanitation standards among culinary associates. Ensure proper storage, labeling, handling, and rotation of food products. Promote safe food preparation practices in accordance with company policies and local regulations. Support regular inspections to ensure compliance with food safety standards. Ensure proper use and maintenance of kitchen equipment and facilities.

IV. Inventory, Purchasing & Cost Control

Assist in purchasing food products, supplies, and kitchen equipment in accordance with operational requirements and budgets. Monitor inventory levels and ensure adequate stock availability. Support inventory control procedures to minimize waste and manage food costs effectively. Assist with receiving, storing, and issuing food and beverage supplies. Participate in stock counts and inventory reconciliation processes. Support efforts to control labor costs and operational expenses. Ensure proper handling and storage of products to reduce spoilage and loss.

V. Team Leadership & Shift Management

Supervise and coordinate the activities of cooks and culinary associates during assigned shifts. Ensure adequate staffing levels to support operational and guest service requirements. Monitor employee productivity, work quality, and adherence to standards. Delegate responsibilities effectively and ensure completion of assigned duties. Foster teamwork, accountability, and