Executive Sous Chef, Marriott Bonvoy

Marriott Bonvoy

Location:
Fiji, Tokoriki Island

Category:
Hospitality and Tourism

Contract Type:
Not provided

Salary:

Not provided

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Job Description:

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

Job Responsibility:

Provides direction for all day-to-day operations
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
Utilizes interpersonal and communication skills to lead, influence, and encourage others
Encourages and builds mutual trust, respect, and cooperation among team members
Ensures property policies are administered fairly and consistently
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
Supervises and coordinates activities of cooks and workers engaged in food preparation
Demonstrate new cooking techniques and equipment to staff
Develops and implements guidelines and control procedures for purchasing and receiving areas
Establishes goals including performance goals, budget goals, team goals, etc
Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety
Manages department controllable expenses including food cost, supplies, uniforms and equipment
Participates in the budgeting process for areas of responsibility
Knows and implements the brand's safety standards
Provides direction for menu development
Monitors the quality of raw and cooked food products to ensure that standards are met
Determines how food should be presented, and create decorative food displays
Recognizes superior quality products, presentations and flavor
Ensures compliance with food handling and sanitation standards
Follows proper handling and right temperature of all food products
Ensures employees maintain required food handling and sanitation certifications
Maintains purchasing, receiving and food storage standards
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Provides and supports service behaviors that are above and beyond for customer satisfaction and retention
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations
Interacts with guests to obtain feedback on product quality and service levels
Responds to and handles guest problems and complaints
Empowers employees to provide excellent customer service
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
Ensures employees are treated fairly and equitably
Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations
Administers the performance appraisal process for direct report managers
Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition
Observes service behaviors of employees and provides feedback to individuals and or managers
Manages employee progressive discipline procedures for areas of responsibility
Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process
Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Analyzes information and evaluating results to choose the best solution and solve problems

Requirements:

6 years experience in the culinary, food and beverage, or related professional area
OR 2-year degree from an university in Culinary Arts, Hotel and Restaurant Management, or related major
4 years experience in the culinary, food and beverage, or related professional area

Additional Information:

Job Posted:
August 07, 2025

Employment Type:

Fulltime

Work Type:

On-site work

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Executive Sous Chef