Senior Sous Chef - $58000 to $77000 per YEAR

Marriott International, a global leader in the hospitality industry, is renowned for providing exceptional guest experiences across its portfolio of luxury, premium, and select-service hotels. Known for its commitment to diversity, inclusion, and workplace culture, Marriott continuously invests in its associates to foster opportunities for professional growth and development.

This particular position is located at the Westin Phoenix Downtown, a distinguished Marriott brand that focuses on wellness and guest well-being, aiming to be the preeminent wellness brand in hospitality.

The Westin brand encourages employees to embody well-being in their lifestyle and to create an environment that enables guests to do the same, providing a unique work culture driven by passion, optimism, and active engagement.

This full-time management role in the Food and Beverage / Culinary department offers an annual pay range of $58,000 to $77,000 and is bonus eligible, highlighting the company’s commitment to rewarding performance and engagement.

Situated in Phoenix, Arizona, this position requires hands-on leadership ability and is pivotal in overseeing daily kitchen operations, ensuring the delivery of high-quality culinary products, and motivating a talented team. The role demands a combination of culinary expertise and strong leadership characteristics to meet guest and business expectations while maintaining budgetary and regulatory standards.

The primary responsibility of this role is to ensure smooth operations of the kitchen by supervising all kitchen areas, guiding culinary staff, and personally performing culinary tasks when necessary. The successful candidate acts as a role model, demonstrating professionalism, strong communication skills, and integrity.

A key part of the position involves not only leading and managing people but also encouraging collaboration, fostering mutual respect and trust, and maintaining employee and guest satisfaction. This includes soliciting and responding effectively to employee feedback to maintain a positive work environment.

The role requires vigilant oversight of food safety and sanitation standards, including compliance with food handling protocols and certification maintenance among employees. The candidate will work closely with the Executive Chef to maintain purchasing, receiving, and storage standards along with food preparation and presentation quality checks.

Creativity is also a vital component as this role supports the development of new culinary ideas and artistic food presentations that elevate the guest experience.

Customer service excellence is another critical aspect, where the manager ensures service standards meet or exceed guest expectations. This requires continuous communication, coaching, and feedback to the culinary team, ensuring employees are empowered to deliver exceptional customer service and uphold the brand’s wellness-oriented mission.

Additionally, the candidate will play a key role in achieving operational goals, including performance, budget, and team objectives, aligning kitchen outputs with the overall property financial goals.

Human resource management is an integral component of this role. The candidate will handle payroll administration, staffing reviews, schedule management using Labor Management Systems, and participate in employee performance appraisals and disciplinary processes. They will also identify staff development needs, provide mentorship, and facilitate training programs to enhance team capabilities.

Marriott International values associates' diverse backgrounds and fosters an environment that embraces non-discrimination on any protected basis. The company’s commitment to equal opportunity employment ensures that all candidates receive fair consideration.

This role at Westin Phoenix Downtown not only provides a career path in culinary leadership but also an opportunity to be part of a global brand that prioritizes wellness, inclusivity, and personal growth in hospitality.

• High school diploma or GED
• 4 years experience in culinary, food and beverage, or related area
• OR 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major
• 2 years experience in culinary or food and beverage
• Ability to lead and manage a team
• Strong communication skills
• Knowledge of food safety and sanitation
• Ability to work in a fast-paced environment
• Availability for full-time schedule

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