Sous Chef Banquets - $28.85 to $38.46 per HOUR

The Ritz-Carlton Marina del Rey, located at 4375 Admiralty Way in Marina Del Rey, California, is part of the globally recognized luxury hospitality brand, The Ritz-Carlton, which operates under the prestigious Marriott International portfolio. Known for setting the standard for exceptional service and rare luxury, The Ritz-Carlton distinguishes itself by creating unforgettable experiences for its guests through a commitment to excellence, thoughtful care, and a culture that empowers its associates to be creative, compassionate, and professional. With over 100 award-winning properties worldwide, The Ritz-Carlton prides itself on delivering the highest quality of luxury hospitality, backed by strong brand values and a clear set of guiding principles called the "Gold Standards." These standards include the Employee Promise, Credo, and Service Values, fostering a supportive and inspiring environment where associates can thrive and deliver service that exceeds guest expectations. The available position is a full-time management role at The Ritz-Carlton Marina del Rey focusing on culinary operations within the Food and Beverage department. Specifically, the role involves managing the daily kitchen operations, ensuring culinary standards are consistently met, and leading a dedicated kitchen team. With a competitive pay rate between $28.85 and $38.46 per hour and eligibility for bonuses, this position is ideal for experienced culinary leaders passionate about food quality, guest satisfaction, and team development. Relocation assistance is available for qualified candidates, reflecting the hotel's commitment to attracting top talent from diverse locations. In this role, the successful candidate is accountable for the overall success of kitchen operations including food production, staff supervision, sanitation, and budget adherence. The position demands hands-on culinary expertise, where the manager actively participates in food preparation and presentation while guiding and developing staff members. The manager is also responsible for ensuring food safety compliance with local, state, and federal regulations and for maintaining high standards of cleanliness and food quality. Additionally, the individual will support the Executive Chef in all kitchen functions, estimate production needs, oversee food handling and storage, and maintain operational equipment. The management responsibilities extend beyond culinary oversight to include leadership and interpersonal skills necessary to foster a cooperative and motivated team environment. This involves setting clear performance expectations, establishing open communication, recognizing exceptional performance, and promoting a positive and respectful workplace culture. Customer service excellence is a high priority; the kitchen manager acts as an ambassador for guest satisfaction, resolving issues promptly and ensuring that the culinary experience supports the luxury brand’s reputation. The role supports broader culinary goals such as budget management, labor scheduling, safety training, and the continuous pursuit of operational efficiency and quality improvement. Joining The Ritz-Carlton Marina del Rey means becoming part of a dynamic team that believes in growth, creativity, and belonging. This role offers the opportunity to contribute to a globally respected brand, develop professional skills, and be proud of the meaningful work done each day to create exceptional guest experiences. As a member of Marriott International, the hotel embraces diversity and equal opportunity, valuing the unique backgrounds and talents of every associate. The Ritz-Carlton invites candidates who are committed to excellence, integrity, and respectful collaboration to apply and help continue the legacy of delivering luxury hospitality service that lingers long after guests depart.

• High school diploma or GED
• 4 years culinary, food and beverage, or related professional experience
• Or 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major
• 2 years culinary, food and beverage, or related professional experience
• Willingness to lead kitchen operations and staff
• Knowledge of food handling and sanitation regulations
• Ability to work in a fast-paced environment
• Strong interpersonal and communication skills
• Ability to adhere to Marriot International's equal opportunity policies