Marriott International

Executive Sous Chef – Rabat Marriott Hotel

Rabat

CDI / Temps pleinSur site3–5 ansBacHôtellerie / TourismeTourisme / Hôtellerie

L’essentiel du poste

Résumé par Postule AI

Executive Sous Chef position at the Rabat Marriott Hotel in Rabat, Morocco. The role combines hands-on culinary work with leadership of kitchen staff and oversight of all food-related functions, from banquets and room service to restaurants, bar/lounge and the employee cafeteria. Key areas include team development, sanitation and food standards, menu and product quality, cost management and guest satisfaction.

Vos missions

  • Supervise and coordinate kitchen operations, cooks and food preparation staff, and provide day-to-day direction across all food areas.
  • Lead, develop and coach kitchen staff, set performance standards, administer performance appraisals and manage progressive discipline.
  • Ensure food quality, presentation, sanitation and food handling standards, including required food safety certifications for employees.
  • Manage department controllable expenses, including food cost, supplies, uniforms and equipment, and take part in the budgeting process.
  • Support menu development, purchasing, receiving and food storage standards, and monitor the quality of raw and cooked products.
  • Handle guest problems and complaints, review guest feedback, and train kitchen associates on cooking fundamentals and plate presentation.

Profil recherché

  • You have years of experience in culinary, food and beverage, or a related professional area.
  • You enjoy hands-on cooking while leading, coaching and developing a kitchen team.
  • You are focused on sanitation, food standards and cost control while keeping guest and employee satisfaction high.
  • You hold a culinary arts or hotel and restaurant management degree, or a high school diploma with 6 years of relevant experience.

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Job Summary

This Executive Sous Chef role at the Rabat Marriott Hotel combines hands-on culinary work with leadership of the kitchen team and management of all food-related functions. The goal is to continually improve guest and employee satisfaction while maximizing financial performance in all areas of responsibility.

Main Responsibilities

  • Assist in supervising all kitchen areas to ensure a consistent, high-quality product is produced.
  • Guide and develop staff, including direct reports, and set and monitor performance standards.
  • Ensure sanitation and food standards are achieved, including proper food handling and temperatures.
  • Manage department controllable expenses, including food cost, supplies, uniforms and equipment.
  • Oversee food preparation areas such as banquets, room service, restaurants, bar/lounge and employee cafeteria, plus support areas such as the dish room and purchasing, as applicable.
  • Provide direction for menu development, and respond to and handle guest problems and complaints.

Candidate Profile

Education and experience (either option):

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

About the Company

Marriott International is an equal opportunity employer committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

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