Executive Chef

As a key member of the Marriott Ypsilanti At Eagle Crest team, the Sous Chef will work closely with the Executive Chef to plan and direct food preparation in our kitchens. This leadership role requires a high level of expertise, creativity, and attention to detail.

• Menu Development: Produce innovative and diversified menus that reflect the restaurant's overall vision and appeal to our discerning guests.
• Team Management: Train and direct the kitchen staff to adhere to restaurant policies and general sanitation regulations, ensuring a smooth and efficient kitchen operation.
• Inventory Management: Maintain accurate kitchen inventory and assigned budget, minimizing waste and overproduction.
• Customer Service: Approach all encounters with guests and employees in a friendly, service-oriented manner, ensuring a positive dining experience.
• Quality Control: Perform spot checks for menu accuracy and taste, ensuring the highest quality standards are met.
• Financial Management: Work within monthly set food cost budget, adjusting food requisitions and controlling waste to achieve departmental objectives and goals.
• Leadership: Provide leadership, coaching, and mentoring to subordinate staff, promoting a culture of excellence and teamwork.
• Communication: Maintain open and effective communication with the Executive Chef, General Manager, and other hotel departments to ensure seamless operations.

• Education: Typically requires a Bachelor's degree in a related field and 2 to 4 years of experience in a high-volume, full-service restaurant.
• Skills: Possesses comprehensive knowledge of culinary arts, kitchen operations, and food safety regulations. Proficient in Windows Operating Systems, Company-approved spreadsheets, and word processing.
• Personal Qualities: Must be able to work a flexible schedule, maintain a high level of energy and enthusiasm, and demonstrate a strong commitment to customer satisfaction and team excellence.