Sous Chef - Join the Team!

Dimension Hospitality, an independent franchisee, operates this esteemed hotel, separate from Marriott International, Inc. This distinction means that the hotel’s employment policies, including hiring, firing, discipline, staffing, compensation, benefits, and all employment conditions, are managed solely by Dimension Hospitality. Historically, Dimension Hospitality has built a reputation for quality service and exceptional guest experiences in the hospitality industry, creating a welcoming environment for both guests and employees alike. The company values diversity, promotes equal employment opportunities, and emphasizes a culture of teamwork, respect, and professional growth within the hotel. Their commitment to operational excellence and guest satisfaction makes them a leader in the independent hotel sector. The role of Kitchen Manager at this hotel involves accountability for the success of daily kitchen operations ensuring seamless culinary service delivery. This leadership role requires a hands-on approach where the candidate will personally perform cooking duties while simultaneously managing and guiding kitchen staff. Responsibilities include supervising all kitchen areas to consistently produce high-quality food products, maintaining the operating budget, and improving both guest and employee satisfaction. The Kitchen Manager will also uphold stringent sanitation and food handling standards to guarantee safety and compliance with all health regulations. In this role, the Kitchen Manager assists the Executive Chef and takes part in the preparation and cooking of food for daily service and special functions. Innovative culinary development is a key focus, as the manager will design new menu items, create food displays, and ensure the presentation of dishes meets the highest standards. They will also oversee purchasing, receiving, and food storage protocols to maintain operational efficiency. Emphasis is placed on leadership skills including team motivation, performance management, and fostering an environment of mutual trust and respect among employees. Operational duties include scheduling and coordinating kitchen duties, maintaining productivity, and ensuring all staff understand role expectations. This position requires excellent interpersonal communication to inspire the team, advocate sound financial decisions, and lead by example. Customer service is paramount; the manager will interact with guests, gather feedback, and handle complaints to ensure exceptional dining experiences. Meeting and exceeding culinary, budgetary, and team goals are critical to this position, alongside staff training for safety and service excellence. This role demands someone who can analyze information, solve problems creatively, and actively participate in ongoing culinary standard meetings. Employment benefits include comprehensive medical coverage, paid holidays, complimentary meals during shifts, free parking, a 401K retirement plan, plus both vacation and sick time. The hotel provides a supportive and inclusive work environment where employees can thrive and develop professionally. Applicants must have a high school diploma or GED with four years of culinary or food service experience, or hold a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related field with at least two years’ relevant experience. This is a unique opportunity to join a dynamic hotel team focused on delivering quality guest experiences and culinary excellence under an independent and employee-focused management structure.

• High school diploma or GED required
• Minimum 4 years culinary or food service experience, or 2-year degree with 2 years relevant experience
• Strong leadership skills with ability to manage kitchen staff
• Knowledge of food safety and sanitation regulations
• Excellent communication and interpersonal skills
• Ability to work in a fast-paced environment
• Flexibility to work varied shifts including weekends and holidays
• Strong organizational and problem-solving abilities