Sous Chef OEM

About Us

Experience the Thrill of Downtown Salt Lake City at the Marriott Downtown at City Creek.

Join our vibrant team at the heart of Salt Lake City! Situated amidst the city's most beloved attractions, our hotel seamlessly blends modern style with the spirit of the great outdoors.

Located across from The Salt Palace Convention Center and a block from TRAX, we're at the epicenter of exciting conventions and group events.

This fast-paced environment provides a dynamic and rewarding workplace.

We offer a comprehensive benefits package including health insurance (medical, dental, vision), discounted parking, and subsidized TRAX passes.

We are also committed to your professional growth, fostering a supportive environment that encourages career advancement.

Ready for Your Next Adventure? Apply today and discover a rewarding career at the Marriott Downtown at City Creek.

We're more than just a hotel; we're a community of passionate individuals dedicated to providing exceptional guest experiences.

Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information.

You may be the perfect candidate for this or for other roles within our organization!

We value U.S.

military experience and invite all qualified military candidates to apply.

Overview

Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Essential Duties and Responsibilities


* Manage the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards.


* Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.


* Schedule and manage the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate and franchise standards, and regulations.


* Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met or exceeded while quality is maintained or improved.


* Promote the Accident Prevention Program to minimize liabilities and related expenses.


* Assist the Executive Chef in the creation...