Executive Sous Chef, Marriott Bonvoy

Marriott Bonvoy

Location:
Fiji, Nadi

Category:
Hospitality and Tourism

Contract Type:
Employment contract

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.

Job Responsibility:

Provides direction for all day-to-day operations
Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
Utilizes interpersonal and communication skills to lead, influence, and encourage others
advocates sound financial/business decision making
demonstrates honesty/integrity
leads by example
Encourages and builds mutual trust, respect, and cooperation among team members
Serving as a role model to demonstrate appropriate behaviors
Ensures property policies are administered fairly and consistently
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
Solicits employee feedback, utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns
Supervises and coordinates activities of cooks and workers engaged in food preparation
Demonstrates new cooking techniques and equipment to staff.

Requirements:

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

What we offer:

Equal opportunity employer policies
Welcoming and fostering environment
Team collaboration opportunities
Career growth and training programs.

Additional Information:

Job Posted:
November 12, 2025

Employment Type:

Fulltime

Work Type:

On-site work

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Executive Sous Chef