Sous Chef - Room Service

About the role

The Sous Chef – Room Service will lead daily kitchen operations for the hotel’s room‑service outlet, ensuring high‑quality food production and guest satisfaction. This position combines hands‑on cooking with staff supervision and continuous improvement of culinary standards.

Key responsibilities

• Oversee all kitchen shift activities, estimate production needs and communicate requirements to the team.
• Supervise, coach and develop kitchen staff while maintaining strict sanitation and food‑handling standards.
• Assist the Executive Chef with menu preparation, new dish development and presentation.
• Maintain purchasing, receiving and storage procedures, ensuring compliance with safety regulations.
• Handle guest feedback, resolve complaints and ensure exceptional customer service.

Required profile

• High school diploma or GED with at least 4 years of culinary experience, or a 2‑year degree in Culinary Arts/Hotel Management with 2 years of experience.
• Minimum of 24 months of relevant experience in a food‑and‑beverage environment.

Required skills

• Food Preparation
• Food Handling and Sanitation Standards
• Culinary Arts

What we offer

• Competitive salary with accommodation, meals on duty and transportation.
• World‑class training, leadership development and recognition programs.
• Discounted stays in over 8,000 hotels and discounted food & drink in all Marriott outlets.
• Medical and life insurance, unlimited career opportunities worldwide.