Assistant Sous Chef
Company: Marriott Hotels Resorts
Location: Redondo Beach
Posted on: April 1, 2026
|
|
|
Job Description:
Description JOB SUMMARY Management position that focuses on
successfully accomplishing the daily objectives in the kitchen.
Leads staff while personally assisting in all areas of the kitchen,
including food production; purchasing and kitchen sanitation.
Position contributes to ensuring guest and employee satisfaction
while maintaining the operating budget. CANDIDATE PROFILE Education
and Experience • High school diploma or GED; 5 years experience in
the culinary, food and beverage, or related professional area. OR •
2-year degree from an accredited university in Culinary Arts, Hotel
and Restaurant Management, or related major; 3 years experience in
the culinary, food and beverage, or related professional area. CORE
WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities
are Met • Develops, designs, or creates new applications, ideas,
relationships, systems, or products, including artistic
contributions. • Maintains food handling and sanitation standards.
• Ensures all employees have proper supplies, equipment and
uniforms. • Performs all duties of Culinary and related kitchen
area employees in high demand times. • Oversees production and
preparation of culinary items. • Ensures employees keep their work
areas clean and sanitary. • Works with Restaurant and Banquet
departments to coordinate service and timing of events and meals. •
Communicates areas in need of attention to staff and follows up to
ensure follow through. • Supports and assists with new menus,
concepts and promotions for the Restaurant outlets and Banquets. •
Assists in determining how food should be presented and creates
decorative food displays. • Prepares and cooks foods of all types,
either on a regular basis or for special guests or functions. •
Checks the quality of raw and cooked food products to ensure that
standards are met. Supervising Daily Culinary Team Activities •
Ensures and maintains the productivity level of employees. •
Ensures completion of assigned duties. • Coordinates activities of
cooks and workers engaged in food preparation. • Utilizes
interpersonal and communication skills to lead, influence, and
encourage others; advocates sound financial/business decision
making; demonstrates honesty/integrity; leads by example. • Leads
shifts while personally preparing food items and executing requests
based on required specifications. • Handles employee questions and
concerns. • Identifies the developmental needs of others and
coaching, mentoring, or otherwise helping others to improve their
knowledge or skills. • Conducts employee performance appraisal
process, giving feedback as needed. • Communicates performance
expectations in accordance with job descriptions for each position.
• Participates in an on-going employee recognition program. •
Monitors employee's progress towards meeting performance
expectations. • Conducts training when appropriate. Maintaining
Culinary Goals • Follows specific goals and plans to prioritize,
organize, and accomplish your work. • Monitors staffing levels to
ensure that guest service, operational needs and financial
objectives are met. • Places orders for appropriate supplies and
manages food and supply inventories according to budget. •
Participates in department meetings and continually communicates a
clear and consistent message regarding the departmental goals to
produce desired results. Ensuring Exceptional Customer Service •
Provides services that are above and beyond for customer
satisfaction and retention. • Manages day-to-day operations,
ensuring the quality, standards and meeting the expectations of the
customers on a daily basis. • Improves service by communicating and
assisting individuals to understand guest needs, providing
guidance, feedback, and individual coaching when needed. • Sets a
positive example for guest relations. • Strives to improve service
performance. • Handles guest problems and complaints seeking
assistance from supervisor as necessary. • Empowers employees to
provide excellent customer service within guidelines. Additional
Responsibilities • Provides information to supervisors, co-workers,
and subordinates by telephone, in written form, e-mail, or in
person. • Serves as a role model to demonstrate appropriate
behaviors. • Analyzes information and evaluating results to choose
the best solution and solve problems. • Complies with loss
prevention policies and procedures. • Reports malfunctions in
department equipment. • Attends and participates in all pertinent
meetings. • Encourages and builds mutual trust, respect, and
cooperation among team members. 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. Marriott International considers for employment qualified
applicants with criminal histories consistent with applicable
federal, state and local law.
Keywords: Marriott Hotels Resorts, Downey , Assistant Sous Chef, Hospitality & Tourism , Redondo Beach, California
