Sous Chef (Japanese Cuisine)

JOB SUMMARY The Sous Chef - Japanese Cuisine is responsible for the quality, consistency, innovation, and execution of all culinary offerings within the property's Nikkei specialty restaurant. This role combines hands-on culinary expertise with operational leadership to deliver authentic and memorable Nikkei dining experiences that blend the traditions of Japanese and Peruvian cuisine. The Specialty Chef oversees daily kitchen operations, menu development, food preparation, purchasing, inventory management, food safety compliance, and team development while ensuring Marriott brand standards are consistently achieved. This role works closely with culinary and Food & Beverage leadership to drive guest satisfaction, maintain financial performance, and foster a culture of culinary excellence. KEY RESPONSIBILITIES I. Specialty Restaurant Operations Management Lead and oversee the day-to-day culinary operations of the Japanese Cuisine Supervise kitchen shift operations and ensure compliance with all Food & Beverage policies, procedures, and brand standards. Provide hands-on leadership by actively participating in food preparation, cooking, and service delivery. Coordinate daily production requirements to ensure smooth and efficient kitchen operations. Manage staffing, scheduling, and workflow to support operational demands and guest expectations. Monitor food production, preparation methods, and service execution to ensure consistency and quality. Support purchasing, receiving, storage, and inventory control processes. Maintain effective communication with culinary, restaurant, and hotel leadership teams regarding operational needs and priorities. II. Japanese Culinary Excellence & Brand Standards Develop, design, and execute authentic Nikkei cuisine menus that blend Japanese and Peruvian culinary traditions. Create new menu concepts, dishes, culinary presentations, and seasonal offerings that align with market trends and guest preferences. Ensure all food products meet established standards for taste, quality, consistency, and presentation. Monitor the quality of raw ingredients and finished food products to ensure excellence at every stage. Determine plating standards and create visually appealing culinary presentations reflective of the Nikkei dining experience. Ensure recipes, preparation methods, and portion controls are consistently followed. Recognize and promote superior product quality, flavor profiles, and innovative culinary techniques. Collaborate with the Executive Chef on menu enhancements and specialty dining initiatives. III. Financial Management & Cost Control Support departmental financial objectives through effective management of food costs and operating expenses. Monitor food cost percentages, inventory levels, product utilization, and waste management. Assist in forecasting production requirements and managing purchasing activities efficiently. Ensure proper inventory control procedures are maintained. Establish and monitor purchasing and receiving standards for specialty ingredients and products. Identify opportunities to increase profitability while maintaining culinary quality and guest satisfaction. Support budget planning and assist in achieving departmental financial targets. IV. Food Safety, Hygiene & Compliance Ensure strict compliance with Marriott food safety standards, HACCP principles, and local regulatory requirements. Maintain proper food handling, storage, preparation, labeling, and temperature control procedures. Ensure all kitchen associates maintain required food safety and sanitation certifications. Conduct regular inspections to maintain the highest standards of cleanliness and sanitation. Monitor kitchen areas to ensure compliance with workplace health and safety requirements. Maintain accurate food safety documentation, records, and inspection reports. Promote a culture of food safety, hygiene, and operational discipline throughout the kitchen. V. Guest Experience & Service Excellence Deliver exceptional guest dining experiences through authentic, high-quality Japanese cuisine. Ensure food quality, presentation, and consistency exceed guest expectations. Interact with guests to gather feedback on menu offerings, service levels, and overall dining experiences. Handle guest concerns and service recovery situations professionally and promptly. Support service standards that drive guest satisfaction, loyalty, and repeat business. Analyze guest feedback and implement improvements where appropriate. Create memorable culinary experiences that enhance the property's reputation and dining destination appeal. VI. Leadership & Team Development Lead, mentor, and develop culinary associates within the specialty restaurant. Supervise and coordinate daily activities of cooks, chefs, and kitchen associates. Provide coaching on Nikkei cuisine techniques, food preparation methods, plating standards, and presentation skills. Establish performance expectations and monitor team productivity and operational effectiveness. Create a culture of teamwork, collaboration, accountability, and continuous learning. Serve as a role model by demonstrating professionalism, integrity, and culinary excellence. Cross-train associates to support operational flexibility and career development opportunities. Conduct regular coaching sessions and support employee growth initiatives. VII. Human Resources & Talent Management Participate in recruitment, interviewing, onboarding, and training of culinary associates. Identify development needs and support ongoing culinary training programs. Assist with performance appraisals and employee development discussions. Support employee engagement, retention, and recognition initiatives. Manage progressive discipline processes in accordance with company policies and procedures. Ensure fair and consistent application of workplace policies and standards. Foster a diverse, inclusive, and positive working environment. VIII. Communication & Cross-Functional Collaboration Build strong working relationships with Food & Beverage, Restaurants, Banquets, Stewarding, Purchasing, Engineering, and Front Office teams. Communicate daily production requirements and operational priorities effectively. Participate in culinary meetings, menu tastings, training sessions, and operational briefings. Collaborate with restaurant leadership on promotions, special events, wine pairings, and guest experiences. Provide operational updates and recommendations to culinary leadership Support property-wide initiatives and special projects as required. IX. Compliance, Safety & Risk Management Ensure compliance with Marriott policies, SOPs, and LSOPs. Promote a safe working environment for associates and guests. Monitor proper usage and maintenance of kitchen equipment and machinery. Investigate and report incidents, accidents, and safety concerns in accordance with company procedures. Maintain accurate records for inspections, audits, and compliance activities Identify operational risks and implement corrective actions when necessary. Support sustainability initiatives, waste reduction programs, and responsible sourcing practices. OUR BENEFITS Exclusive staff discounts on hotel accommodation and food & beverage across all Marriott International properties for you, your family, and friends. Career growth and development through Marriott's global learning and training programs. Employment with a globally recognized hospitality brand committed to diversity, inclusion, and equal opportunity. Duty meals provided. Associate transportation provided. Prorated unused sick leave paid out at year end. Relocation Benefit for Overseas Candidates. QUALIFICATION AND EXPERIENCE Diploma or Degree from an accredited institution in Culinary Arts, Hotel & Restaurant Management, Hospitality Management, or a related field. Minimum 3-5 years of progressive culinary experience within specialty restaurants, luxury hotels, resorts, or upscale dining establishments. Previous experience as Specialty Chef, Sous Chef, or equivalent leadership role specializing in Japanese, Peruvian, or contemporary fusion cuisine. Strong knowledge of authentic Japanese culinary techniques, ingredients, flavor profiles, and preparation methods. Proven experience in menu development, food presentation, and specialty restaurant operations. Strong understanding of HACCP principles, food safety requirements, sanitation practices, and health regulations. Demonstrated experience in purchasing, inventory management, food cost control, and kitchen budgeting. Strong leadership, coaching, mentoring, and employee development skills. Excellent communication, organizational, and interpersonal abilities. Ability to manage multiple priorities and perform effectively in a fast-paced hospitality environment. Knowledge of Marriott brand standards and luxury hospitality expectations is highly desirable. Proficiency in Microsoft Office applications and hospitality systems preferred. Flexibility to work shifts, weekends, public holidays, and operational requirements as needed. International experience in Japanese, Peruvian, or Nikkei dining concepts will be highly regarded At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates.  We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.