Sous Chef

AI summary

Marriott International is hiring a Sous Chef in Owerri, Imo, Nigeria. The role involves supervising daily kitchen operations, ensuring high-quality food production, guiding and developing kitchen staff, and maintaining sanitation and food standards. The Sous Chef will support the Executive Chef in managing kitchen activities and delivering exceptional guest service.

• Supervises all kitchen areas to ensure consistent, high-quality food production
• Guides and develops kitchen staff including direct reports
• Ensures compliance with food handling and sanitation standards
• Supports Executive Chef in overall kitchen operations and preparation

Original source description

Sous Chef at Marriott International ⏲ Aug 17, 2026, 8:10 AM ⋕ View all Food Services & Catering jobs Marriott International is a leading global Lodging company based in Bethesda, Maryland, USA, with more than 4,100 properties in 79 countries and reported revenues of nearly $14 billion in fiscal year 2014. Its heritage can be traced to a root beer stand opened in Washington, D.C., in 1927 by J. Willard and Alice S. Marriott. Marriott has more than 361,000 people working worldwide at managed or franchised properties and corporate offices. Marriott has been consistently recognized as a top employer and for its superior business ethics. The company also manages the award-winning guest loyalty program, Marriott Rewards® and The Ritz-Carlton Rewards® program, which together surpass 49M members. We are recruiting to fill the position below: Job Title: Sous Chef Location: Owerri, Imo Summary Accountable for overall success of the daily kitchen operations. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Responsible for guiding and developing staff including direct reports. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Core Work Activities Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Maintains purchasing, receiving and food storage standards. Operates and maintains all department equipment and reports malfunctions. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Assists in determining how food should be presented and creates decorative food displays. Checks the quality of raw and cooked food products to ensure that standards are met. Ensuring Culinary Standards and Responsibilities: are Met Recognizes superior quality products, presentations and flavor. Assists Executive Chef with all kitchen operations and preparation. Ensures compliance with all applicable laws and regulations. Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Follows proper handling and right temperature of all food products. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Leading Kitchen Operations: Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Recognizes success performance and produces desired results. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Ensures employees understand expectations and parameters. Supervises and coordinates activities of cooks and workers engaged in food preparation. Maintains the productivity level of employees. Ensures property policies are administered fairly and consistently. Serves as a role model to demonstrate appropriate behaviors. Communicates performance expectations in accordance with job descriptions for each position. Encourages and builds mutual trust, respect, and cooperation among team members. Ensuring Exceptional Customer Service: Handles guest problems and complaints. Provides services that are above and beyond for customer satisfaction and retention. Sets a positive example for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Empowers employees to provide excellent customer service. Maintaining Culinary Goals: Develops specific goals and plans to prioritize, organize, and accomplish your work. Trains employees in safety procedures. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Managing and Conducting Human Resource Activities: Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Additional Responsibilities: Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Attends and participates in all pertinent meetings. Analyzes information and evaluating results to choose the best solution and solve problems. Requirements: Education: and Experience: High school diploma or GED; 4 years experience: in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience: in the culinary, food and beverage, or related professional area. How to Apply Interested and qualified candidates should: Click here to Apply online View all Jobs in Nigeria Imo State and 1 other location Imo State , Owerri Sous Chef job vacancies in Nigeria