Junior Sous Chef, Marriott Bonvoy

Marriott Bonvoy

Location:
Japan, Yokohama

Category:
Gastronomy

Contract Type:
Not provided

Salary:

Not provided

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Job Description:

Assists in leading 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.

Job Responsibility:

Assists in leading staff
assists in all areas of the kitchen including food production, purchasing, and kitchen sanitation
maintains food handling and sanitation standards
oversees production and preparation of culinary items
ensures employees keep their work areas clean and sanitary
coordinates service and timing of events and meals with Restaurant and Banquet departments
complies with loss prevention policies and procedures
strives to improve service performance
communicates areas in need of attention to staff
leads shifts while personally preparing food items
prepares and cooks foods of all types
supervises and coordinates activities of cooks and workers engaged in food preparation
checks the quality of raw and cooked food products
assists in determining how food should be presented and creates decorative food displays
supervises daily shift operations
ensures all employees have proper supplies, equipment and uniforms
supervises staffing levels
ensures completion of assigned duties
participates in the employee performance appraisal process
handles employee questions and concerns
communicates performance expectations
participates in an on-going employee recognition program
conducts training when appropriate
monitors employee's progress towards meeting performance expectations
participates in department meetings
supports and assists with new menus, concepts and promotions
sets a positive example for guest relations
handles guest problems and complaints
empowers employees to provide excellent customer service
reports malfunctions in department equipment
purchases appropriate supplies and manages food and supply inventories according to budget
attends and participates in all pertinent meetings

Requirements:

High school diploma or GED
4 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
2 years experience in the culinary, food and beverage, or related professional area

Nice to have:

Passionate
active
takes pride in maintaining well-being
optimistic
adventurous

What we offer:

Commitment to empowering guests to regain control and enhance their well-being
passionate and engaged associates to bring the brand’s unique programming to life
associates to embrace their own well-being practices both on and off property

Additional Information:

Job Posted:
July 23, 2025

Employment Type:

Fulltime

Work Type:

On-site work

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Junior Sous Chef