Executive Sous Chef

About the role

JW Marriott in Rabat is looking for an Executive Sous Chef to lead the kitchen and manage all food-related functions. The role covers banquets, room service, restaurants, bar/lounge and the employee cafeteria, as well as support areas such as the dish room and purchasing. It is a full-time management position.

Key responsibilities

• Lead day-to-day kitchen operations, set performance standards, supervise cooks and workers, and act as a role model for the team
• Manage purchasing and receiving controls, department expenses (food cost, supplies, uniforms, equipment) and take part in budgeting
• Guide menu development, monitor food quality and presentation, and ensure food handling and sanitation standards are met
• Handle guest feedback and complaints, coach staff on service, and review guest satisfaction data
• Train kitchen associates on cooking fundamentals and plate presentation, run performance appraisals and progressive discipline in line with SOPs
• Provide information to managers and supervisors and analyse results to solve problems

Required profile

• High school diploma or GED, or a 2-year accredited degree in Culinary Arts, Hotel and Restaurant Management or a related field
• 6 years of culinary, food and beverage or related experience, or 4 years with a degree