Sous Chef, Marriott Bonvoy

Marriott Bonvoy

Location:
Cayman Islands, Grand Cayman

Category:
Gastronomy

Contract Type:
Not provided

Salary:

Not provided

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Job Description:

Responsible for all aspects of managing the kitchen ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Supervise, train, and inspect the performance of assigned Kitchen Staff, ensuring that all procedures are completed to The Ritz-Carlton Standards, while working within the budgeted guidelines. Coordinates the purchase of all food and develops menus, maintaining approved food and labor costs. Assist where necessary to ensure optimum service to guests.

Job Responsibility:

Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
Assists Executive Chef with all kitchen operations and preparation
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
Assists in determining how food should be presented and creates decorative food displays
Maintains purchasing, receiving and food storage standards
Ensures compliance with food handling and sanitation standards
Performs all duties of kitchen managers and employees as necessary
Recognizes superior quality products, presentations and flavor
Ensures compliance with all applicable laws and regulations
Follows proper handling and right temperature of all food products
Operates and maintains all department equipment and reports malfunctions
Checks the quality of raw and cooked food products to ensure that standards are met
Supervises and coordinates activities of cooks and workers engaged in food preparation
Leads shifts while personally preparing food items and executing requests based on required specifications
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
Serves as a role model to demonstrate appropriate behaviors
Maintains the productivity level of employees
Ensures employees understand expectations and parameters
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
Ensures property policies are administered fairly and consistently
Communicates performance expectations in accordance with job descriptions for each position
Recognizes success performance and produces 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
Sets a positive example for guest relations
Empowers employees to provide excellent customer service
Interacts with guests to obtain feedback on product quality and service levels
Handles guest problems and complaints
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Develops specific goals and plans to prioritize, organize, and accomplish your work
Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance
Trains employees in safety procedures
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Participates in the employee performance appraisal process, providing feedback as needed
Brings issues to the attention of the department manager and Human Resources as necessary

Requirements:

A minimum of 3 years’ experience in a 5 Diamond/5 Star hotel or Michelin Star restaurant, including a minimum of 2 years in a Supervisory role within the kitchen
Certification of culinary training and/or a culinary degree
Ability to work all stations in kitchen
Previous Experience in restaurant in Management role
Excellent verbal and written communication skills in English
Ensure quality preparation of all menu items
Knowledge of food cost controls

What we offer:

Equal opportunity employer
Non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law

Additional Information:

Job Posted:
September 30, 2025

Employment Type:

Fulltime

Work Type:

On-site work

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Sous Chef