Sous Chef, Marriott Bonvoy

Marriott Bonvoy

Location:
Australia, Melbourne

Category:
Gastronomy

Contract Type:
Employment contract

Salary:

Not provided

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Job Description:

This position is accountable for the overall success of daily kitchen operations, ensuring high-quality products, guest and employee satisfaction, and maintaining the operating budget. The Sous Chef will lead kitchen staff, manage food operations, and handle customer interactions while ensuring compliance with all culinary standards and laws. The role involves the preparation and presentation of food, managing production needs, and creating artistic contributions in food design. Leadership, organizational skills, and the ability to mentor kitchen staff are essential.

Job Responsibility:

Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
estimates daily production needs and communicates production needs to kitchen personnel daily
assists Executive Chef with all kitchen operations and preparation
prepares and cooks foods of all types
develops or creates new applications, ideas, systems, or products
ensures compliance with food handling and sanitation standards
supervises and coordinates activities of cooks and workers engaged in food preparation
leads shifts while preparing food items and executing requests based on specifications
encourages and builds mutual trust, respect, and cooperation among team members
maintains the productivity level of employees
ensures employees understand expectations and parameters
ensures property policies are administered fairly and consistently
communicates performance expectations to employees
recognizes success and produces desired results
provides services above and beyond for customer satisfaction and retention
manages day-to-day operations to meet customer expectations
ensures safety procedures are followed
identifies the developmental needs of staff and provides feedback or coaching
assists individuals in understanding guest needs
communicates issues to supervisors or Human Resources when necessary

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

Additional Information:

Job Posted:
September 02, 2025

Employment Type:

Fulltime

Work Type:

On-site work

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