Sous Chef – Bridgewater Tavern

About the role

The Sous Chef is accountable for the overall success of daily kitchen operations at Bridgewater Tavern. You will lead the culinary team, ensure high‑quality food production, and maintain sanitation and food standards while supporting guest and employee satisfaction.

Key responsibilities

• Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards and procedures.
• Estimate daily production needs, communicate requirements to kitchen staff, and assist the Executive Chef with preparations.
• Prepare and cook a wide range of dishes, create decorative food displays, and oversee purchasing, receiving and storage standards.
• Supervise cooks and kitchen workers, lead shifts by personally preparing food, and maintain productivity and performance expectations.
• Deliver exceptional customer service, handle guest feedback and complaints, and ensure consistent quality and presentation.
• Achieve budget, performance and team goals, schedule staff to meet business demand, and train employees in safety procedures.

Required profile

• High school diploma or GED with at least 4 years of culinary or food‑and‑beverage experience.
• Or a 2‑year degree in Culinary Arts, Hotel & Restaurant Management, or related field with at least 2 years of relevant experience.

What we offer

• Competitive salary with accommodation, meals on duty and transportation.
• World‑class training and leadership development programmes.
• Discounted stays in over 8,000 Marriott hotels worldwide.
• Discounted food & drink in all Marriott restaurants and bars.
• Medical and life insurance coverage.
• Unlimited career opportunities locally and internationally.