Sous Chef OEM-West Valley City,UT|West Valley City,UT,USA,UT|HEI

Marriott Downtown at City Creek offers an exciting hospitality experience in the vibrant heart of downtown Salt Lake City. Located in close proximity to The Salt Palace Convention Center and TRAX, this hotel serves as a premier destination for both leisure and business travelers. Its ideal location allows guests to enjoy nearby attractions while indulging in exceptional service and modern amenities. This blend of city vibrancy and outdoor inspiration creates a unique atmosphere that draws a diverse clientele and makes working here a dynamic and enriching experience. The hotel emphasizes not only guest satisfaction but also creating an inclusive and supportive team environment that fosters professional growth and career advancement. The role available is for a Kitchen Manager who will plan and oversee kitchen operations, ensuring high-quality food production, safety, and compliance with all regulations. This position requires a leader who can manage the kitchen staff efficiently in food procurement, preparation, presentation, and maintenance of sanitary conditions. The Kitchen Manager will be responsible for managing human resources needs within the kitchen, including hiring, training, scheduling, performance evaluations, and fostering a motivating workplace culture. Monitoring and controlling food and labor costs while maintaining quality standards is another key responsibility. This role also promotes safety through accident prevention programs and takes part in menu planning and implementation with the Executive Chef. The Kitchen Manager must be adaptable, ready to assume the Executive Chef’s responsibilities if needed, and compliant with attendance and operational policies. Marriott Downtown at City Creek provides a comprehensive benefits package to support employee wellness and growth, including medical, dental, and vision coverage, discounted parking, subsidized TRAX passes, and opportunities for career development. This position is ideal for candidates passionate about culinary excellence and team leadership within a fast-paced, guest-centric environment.

• Post-secondary education preferred
• Minimum five years relevant experience in kitchen or culinary management
• Familiarity with hotel food and beverage operations
• Proficiency in managing kitchen staff and operations
• Strong leadership and interpersonal skills
• Ability to maintain compliance with safety and sanitation regulations
• Effective communication skills
• Availability to work regular shifts
• Ability to manage budgets and control costs