Airline Job in Knoxville,TN,USA | Hiring

Marriott Knoxville Downtown is a distinguished hotel located adjacent to the Convention Center in Knoxville, Tennessee, making it an excellent choice for both business and leisure travelers. This centrally located hotel offers unparalleled convenience, being within walking distance of several notable attractions such as the Knoxville Museum of Art, historic Market Square, and the University of Tennessee. With a focus on providing exceptional service and a wide array of amenities, Marriott Knoxville Downtown ensures a seamless and carefree stay for all its guests. The property boasts the WINDOWS ON THE PARK Restaurant and Lounge, which is known for serving a delicious Best-4-Breakfast and a relaxing dining atmosphere ideal for families. An added benefit for guests is that children under the age of 12 eat for free at qualifying rates, further emphasizing the hotel’s commitment to family-friendly service. Under such a vibrant and dynamic hospitality environment, Marriott Knoxville Downtown stands as a top-tier establishment in the competitive hotel market in Knoxville, Tennessee. The Executive Sous Chef position at Marriott Knoxville Downtown is a pivotal role within the food and beverage division, crucial to ensuring the smooth and efficient operation of the food production areas. Reporting directly to the Executive Chef, the Executive Sous Chef plays an integral role in overseeing and assisting with the preparation of all food items. This involves strictly adhering to standardized recipes while maintaining the highest culinary standards for producing visually appealing and appetizing dishes that exceed guest expectations. Beyond culinary oversight, this management-level position includes significant responsibilities related to maintaining cleanliness, sanitation, and safety in the kitchen and storage areas. The Executive Sous Chef must ensure compliance with all health and safety regulations while also focusing on minimizing food waste and maximizing cost production ratios to contribute to the overall profitability of the food service department. The role requires a hands-on approach, especially during peak meal periods, to provide direct support and leadership to kitchen staff, ensuring efficient and timely food preparation. This role demands a professional who exhibits strong supervisory skills, capable of managing and motivating kitchen personnel to perform their duties effectively and with high morale. The Executive Sous Chef is also tasked with menu creation and food presentation, ensuring the culinary offerings remain innovative and aligned with guest preferences and brand standards. Problem-solving skills are crucial because the Executive Sous Chef must address and resolve customer concerns promptly and efficiently to maintain guest satisfaction. Being proficient in financial data related to food costs and inventory control is an expectation for this role. The Executive Sous Chef monitors banquet and catering activities to maintain quality and consistency. Additionally, this position involves regular administrative tasks, including maintaining inventories, preparing employee performance reviews, and ensuring compliance with company policies and certifications such as Food Handlers and Alcohol Awareness. The ideal candidate will be adaptable, capable of working a flexible schedule, and skilled at functioning in high-pressure, fast-paced environments. Employment is offered on a full-time basis, with overtime applicable as needed. Marriott Knoxville Downtown provides a competitive benefits package after an initial waiting period, including daily pay options, medical, dental, vision coverage, disability income, life insurance, paid time off, employee assistance programs, and a 401k retirement plan, reflecting the company’s commitment to employee well-being and satisfaction.

• At least 5 years of progressive experience in a hotel or related field
• a 2-year college degree and 3 or more years of related experience
• or a 4-year college degree and at least 1 to 2 years of related experience
• or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field
• proficiency in Windows operating systems
• knowledge of company approved spreadsheets and word processing
• supervisory experience
• ability to work flexible schedule
• excellent communication skills
• problem-solving skills
• ability to work under pressure
• effective interpersonal listening skills
• ability to understand financial data and basic arithmetic
• emotional composure under stress