Executive Sous Chef, Marriott Bonvoy

Marriott Bonvoy

Location:
Fiji, Sheraton Fiji Golf & Beach Resort

Category:
Hospitality and Tourism

Contract Type:
Employment contract

Salary:

Not provided

Save Job

Apply Position

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 financial performance; 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
Supervises and coordinates activities of cooks and workers engaged in food preparation
Demonstrates new cooking techniques and equipment to staff
Develops and implements guidelines and control procedures for purchasing and receiving areas
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 creates decorative food displays
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
Responds to and handles guest problems and complaints
Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations

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
Access to global opportunities
Rich blend of culture, talent, and experiences
Non-discrimination policy
On-going training

Additional Information:

Job Posted:
September 24, 2025

Employment Type:

Fulltime

Work Type:

On-site work

View All Jobs In This Company

Job Link Share:

Executive Sous Chef