Exciting opportunity to join our team here at the Courtyard by Marriott Orlando Lake Buena Vista as our Sous Chef. Responsibilities: The sous chef is the second-in-command in a kitchen, responsible for managing day-to-day operations and supporting the head chef. Their duties include: • Creating, costing, and preparing new menu items and daily specials • Tracking, ordering, and organizing inventory to ensure there are enough ingredients of the right quality • Supervising, scheduling, and training kitchen staff, and ensuring they follow rules and regulations • Preparing food, using kitchen equipment, and ensuring food quality and presentation • Ensuring the kitchen runs smoothly, and maintaining service and quality standards • Handling administrative duties, such as communicating information to staff, and delegating closing duties • Ensuring the kitchen is clean and organized, and that sanitation procedures are in place • Ensuring kitchen equipment complies with industry standards and is repaired or replaced as needed • Taking over when the head chef is absent, and maintaining the level of food quality and service Qualifications: • Prior sous chef or lead cook experience • Strong understanding of food and safety

• The sous chef is the second-in-command in a kitchen, responsible for managing day-to-day operations and supporting the head chef. Their duties include:  • Creating, costing, and preparing new menu items and daily specials  • Tracking, ordering, and organizing inventory to ensure there are enough ingredients of the right quality  • Supervising, scheduling, and training kitchen staff, and ensuring they follow rules and regulations  • Preparing food, using kitchen equipment, and ensuring food quality and presentation  • Ensuring the kitchen runs smoothly, and maintaining service and quality standards  • Handling administrative duties, such as communicating information to staff, and delegating closing duties • Ensuring the kitchen is clean and organized, and that sanitation procedures are in place  • Ensuring kitchen equipment complies with industry standards and is repaired or replaced as needed  • Taking over when the head chef is absent, and maintaining the level of food quality and service