Sous Chef-Dual Properties-Quick Hire! Needed-Bellevue,WA,USA Area

W Bellevue, located at 10455 NE 5th Place, Bellevue, Washington, is part of the renowned W Hotels collection under Marriott International, a global leader in luxury hospitality. W Hotels are known for setting trends and redefining luxury with a focus on creativity, innovation, and inspiring guest experiences. The W Bellevue offers an energetic and vibrant atmosphere, blending modern luxury with unique design and exceptional service. Being part of Marriott International, the W Bellevue benefits from the extensive resources, standards, and culture of one of the world’s largest and most respected hotel chains. They pride themselves on valuing diversity, fostering inclusion, and providing equal employment opportunities. The role open at W Bellevue is for a Kitchen Manager in the Food and Beverage management category. This is a full-time, onsite management position with an annual salary range between $77,970 and $80,000, also eligible for bonuses. The Kitchen Manager is responsible for the overall success of the daily kitchen operations, ensuring that culinary standards and operating procedures are consistently met to deliver high-quality food products. This position requires a hands-on leader who can actively perform culinary tasks, lead a team, and maintain budgetary control while prioritizing guest and employee satisfaction. This role demands a dynamic individual capable of managing diverse kitchen functions including supervising kitchen areas, ensuring compliance with food safety and sanitation protocols, maintaining purchasing and food storage standards, and enhancing the culinary experience through innovative food presentation and decoration. The Kitchen Manager works closely with the Executive Chef and kitchen personnel to estimate daily production needs and coordinate efficient kitchen operations. The role also includes monitoring equipment functionality and food quality to maintain excellence. Leading the kitchen team is a critical aspect of this position, requiring strong interpersonal and communication skills to motivate and guide cooks and kitchen staff. The Kitchen Manager acts as a mentor and role model, championing integrity, cooperation, and productivity while fostering an inclusive workplace culture. They also administer performance expectations and build trust within the team, ensuring that all property policies are applied fairly. Customer service excellence is equally essential. The Kitchen Manager sets a positive example for guest relations, manages day-to-day operations to meet customer expectations, and actively engages with guests to gather feedback and resolve any issues. Empowering employees to deliver outstanding service contributes to retention and satisfaction. The position involves continuous achievement of culinary, budgetary, and team goals, using tools such as the Labor Management System to schedule staff efficiently. Safety training and compliance are also key responsibilities. Additionally, the Kitchen Manager engages in human resource activities including identifying training needs, coaching employees, participating in performance appraisals, and collaborating closely with department managers and Human Resources. Beyond operational responsibilities, this role encourages innovation and problem-solving to improve service delivery. It involves communication across departments and participation in relevant meetings to ensure alignment with the company’s mission and standards. Candidates joining W Bellevue will be part of a dynamic team that values originality, innovation, and forward-thinking in hospitality. Marriott International offers a robust benefits package including 401(k) plans, medical, dental and vision coverage, paid parental leave, and educational assistance, supporting employees both professionally and personally. The W Bellevue is committed to providing a vibrant and inclusive environment where associates can belong, begin their purpose, and become the best version of themselves.

• High school diploma or GED
• Four years experience in culinary, food and beverage, or related professional area
• Or two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
• Two years experience in culinary, food and beverage, or related professional area
• Ability to work full-time onsite
• Strong leadership capabilities
• Effective communication skills
• Knowledge of food safety and sanitation standards
• Proficiency in kitchen equipment operation and maintenance
• Ability to manage budgets and schedules
• Commitment to guest satisfaction
• Ability to handle customer complaints professionally