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Marriott Bonvoy Logo Marriott Bonvoy · Hospitality and Tourism

Assistant Sous Chef - Banquet Kitchen

United States, St. Louis Employment contract 26.54 - 28.85 USD / Hour · Job Posted May 11, 2026
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Job Description

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.

Job Responsibility

  • 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
  • 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
  • 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
  • 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
  • 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

Requirements

  • 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

What we offer

  • Bonus Eligible
  • Full Benefits
  • Free Parking
  • Free Employee Meal
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