Executive Sous Chef

JOB SUMMARY The Executive Sous Chef assists the Executive Chef in leading and managing all kitchen and culinary operations to ensure exceptional food quality, guest satisfaction, culinary innovation, operational excellence, and financial performance. This role oversees the day-to-day operation of all food production areas, including restaurants, bars, banquets, room service, employee dining, and support functions such as purchasing and stewarding. The Executive Sous Chef plays a critical leadership role in maintaining culinary excellence, ensuring food safety compliance, managing costs, developing culinary talent, and delivering memorable dining experiences while adhering to Marriott brand standards and local regulations. KEY RESPONSIBILITIES I. Culinary Operations Management

Assist the Executive Chef in directing and overseeing all culinary operations across restaurants, bars, banquets, catering functions, room service, and associate dining facilities. Provide hands-on leadership in daily kitchen operations and food production activities. Supervise and coordinate the activities of chefs, cooks, stewards, and kitchen associates. Ensure adequate staffing levels are maintained to support guest service standards and operational requirements. Monitor food preparation processes to ensure consistency, efficiency, and adherence to quality standards. Support purchasing, receiving, storage, and inventory management procedures. Demonstrate cooking techniques, food preparation methods, and proper equipment usage to culinary associates. Participate in the preparation and presentation of food for VIP guests, special events, and high-profile functions. Assume responsibility for all kitchen operations in the absence of the Executive Chef.

II. Culinary Excellence & Brand Standards

Ensure all culinary offerings meet Marriott brand standards for quality, consistency, taste, and presentation. Support menu planning, development, and enhancement initiatives. Monitor the quality of raw ingredients and finished food products. Ensure proper food presentation and create attractive culinary displays. Maintain consistency in recipes, portion control, and production standards. Identify opportunities to enhance menu offerings based on guest preferences and emerging culinary trends. Implement and maintain quality control procedures across all kitchen operations. Promote creativity and innovation while maintaining operational and brand standards.

III. Financial Management & Cost Control

Support the management of departmental budgets, forecasts, and financial plans. Monitor and control food costs, labor costs, uniforms, supplies, equipment, and operating expenses. Assist in implementing purchasing and receiving controls to minimize waste and maximize profitability. Participate in budgeting and forecasting activities for culinary operations. Analyze food cost reports, inventory variances, and operational performance metrics. Identify cost-saving opportunities without compromising food quality or guest satisfaction. Support inventory management and stock control processes to ensure operational efficiency.

IV. Food Safety, Hygiene & Compliance

Ensure strict compliance with Marriott food safety standards, HACCP principles, and local health regulations. Enforce proper food handling, storage, preparation, and temperature control procedures. Ensure culinary associates maintain required food safety and sanitation certifications. Conduct regular inspections of kitchen cleanliness, food storage, and sanitation practices. Monitor compliance with hygiene, sanitation, and workplace safety standards. Ensure accurate records are maintained for audits, inspections, and food safety compliance. Promote a culture of health, safety, and cleanliness throughout all kitchen operations.

V. Guest Experience & Service Excellence

Champion exceptional guest experiences through outstanding food quality and