Assistant Chef - Marriott Hotel

At the Marriott Phoenix Chandler Hotel, we believe exceptional dining is an important part of creating memorable guest experiences. We are looking for a passionate and experienced Assistant Chef to join our culinary team and help deliver food and service that reflects the high standards our guests expect from Marriott. The Assistant Chef plays an important role in the daily operation of our kitchen, supporting the Executive Chef and culinary team in preparing high-quality food, maintaining consistent presentation, and ensuring every dish is executed with care and attention to detail.

Responsibilities

Prepare and execute menu items according to established recipes, standards, specifications, and presentation guidelines; Complete daily prep and ensure assigned stations are fully stocked and properly organized for service; Maintain consistency in flavor, quality, portion size, temperature, and presentation; Take pride in every plate and ensure food presentation meets the standards expected by our guests; Work closely with the Executive Chef and culinary team to ensure smooth and efficient kitchen operations; Review food deliveries for quality and condition and immediately communicate any concerns to the Executive Chef; Properly label, date, store, and rotate food products according to established procedures; Follow all food safety, sanitation, cooking, cooling, and storage standards; Maintain a clean, organized, and sanitary work environment throughout the shift; Practice proper and safe knife skills and operate kitchen equipment safely and responsibly; Follow standard recipes and presentation guidelines to maintain product consistency and appropriate food costs; Monitor food quality and communicate any concerns regarding products, preparation, or presentation to the appropriate culinary leader; Assist with food requisitions and inventory needs in collaboration with the Executive Chef; Help minimize food waste through proper preparation, portion control, storage, and product rotation; Respond professionally to guest requests, special dietary needs, allergies, and food preferences communicated through the Food & Beverage team; Maintain open and effective communication with servers, supervisors, managers, and other hotel departments; Support banquet functions and other culinary outlets as business needs require; Assist fellow culinary team members and contribute to a positive, respectful, and collaborative work environment; Look for opportunities to improve efficiency, productivity, food quality, and the overall guest experience; Follow all hotel, Marriott, and departmental policies, procedures, and standards; Perform additional duties and responsibilities as assigned by the Executive Chef or hotel leadership

Requirements

Minimum of three (3) years of related culinary experience required; Strong knowledge of food preparation, cooking techniques, recipes, and kitchen operations; Strong verbal and written communication skills; Strong organizational and time-management skills; Ability to work effectively as part of a team; Ability to prioritize multiple tasks in a fast-paced environment; Strong attention to detail and commitment to quality; Knowledge of food safety and sanitation practices; Ability to work calmly and professionally under pressure; Ability to stand and walk for extended periods of time; Ability to lift and carry up to 50 pounds regularly and continuously; Ability to work mornings, evenings, weekends, and holidays as required; Passionate about food, hospitality, and creating memorable guest experiences; Committed to delivering consistent, high-quality food and presentation; Team player who works collaboratively with culinary and hotel teams; Comfortable working in a fast-paced, high-volume environment; Detail-oriented and committed to cleanliness, organization, and food safety; Positive, dependable, and willing to step in wherever needed to support the team; Able to maintain composure and professionalism while working under pressure

Nice to have

Previous hotel or hospitality culinary experience; Banquet and high-volume food production experience; ServSafe or other applicable food safety certification