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Hospitality
Chef
Franklin Township, NJ
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About Us Delta Hotels by Marriott Somerset is a 298-room, full-service Marriott hotel offering a dynamic culinary environment with DistRiKt7 Restaurant & Bar, D7 EATS Cafe & Coffee Bar, additional food and beverage outlets, and an extensive meetings, weddings, banquet and event operation. The hotel features more than 15,000 square feet of flexible event space and can accommodate functions ranging from intimate meetings to large events of several hundred guests. Managed by DePalma Hotels & Resorts, Delta Hotels by Marriott Somerset offers an excellent opportunity for an experienced culinary leader who enjoys hands-on kitchen leadership, developing people and delivering consistently high-quality food across both restaurant and banquet operations.
Hotel website:
www.marriott.com/en-us/hotels/ewrds-delta-hotels-somerset/overview/ DePalma Hotels & Resorts brings more than 40 years of hotel industry experience and a true passion for hospitality. Founded in 1983, DePalma is a long-established hotel management company known for hands-on leadership, deep operational expertise, and a people-first approach that focuses on taking care of associates, guests, and the communities we serve. We believe great hospitality starts with great people, and we are committed to creating opportunities for growth, development, and long-term success for our teams. If you are looking to build your career with a company that values service, knowledge, professionalism, and doing things the right way, DePalma offers a place where your work matters. Visit us at www.depalmahotels.com Position Summary We are seeking an experienced, hands-on Hotel Executive Sous Chef to help lead the culinary operation at Delta Hotels by Marriott Somerset. Reporting to the Executive Chef, the Executive Sous Chef serves as a key leader and second-in-command within the culinary department. This position helps oversee daily kitchen operations for restaurant and outlet service, breakfast, meetings, banquets, weddings and special events while maintaining consistent standards for food quality, presentation, sanitation, productivity and cost control. The Executive Sous Chef will lead and develop culinary associates, coordinate production across multiple business demands, support purchasing and inventory controls, and assume leadership of the kitchen when the Executive Chef is unavailable. The successful candidate will be comfortable doing more than supervising from the sidelines. We are looking for a culinary leader who can organize production, develop associates, solve problems and step directly into the operation when the team or business requires it. Responsibilities Assist the Executive Chef with the daily leadership and operation of the hotel kitchen. Serve as second-in-command and oversee culinary operations in the Executive Chef's absence. Lead restaurant, breakfast, banquet, wedding, meeting and special-event food production. Supervise, coach, train and develop Sous Chefs, cooks, stewards and other culinary associates. Review banquet event orders and coordinate production, staffing and execution for scheduled functions. Ensure food consistently meets established standards for quality, taste, temperature, portioning and presentation. Assist with production planning, menu execution, ordering, receiving and inventory management. Help control food and labor costs through proper scheduling, portion control, purchasing and waste reduction. Maintain high standards for kitchen cleanliness, sanitation, food safety and regulatory compliance. Coordinate closely with Food and Beverage, Banquets, Sales and hotel leadership to support restaurant and event operations. Maintain a visible, hands-on leadership presence during busy service periods and work production stations when needed. Assist with hiring, onboarding, scheduling, performance management and other culinary department responsibilities as assigned. Qualifications The ideal candidate is a hands-on culinary leader with strong technical skills, proven leadership ability and experience balancing restaurant and banquet production in a fast-paced hospitality environment. Required At least three years of progressive professional culinary experience in a hotel, resort, banquet operation, conference center or high-volume restaurant. Previous Sous Chef, Executive Sous Chef, Chef de Cuisine or comparable culinary leadership experience. Demonstrated ability to supervise, train and lead culinary associates. Strong professional cooking skills and knowledge of commercial kitchen operations. Experience with restaurant and/or banquet production, including production planning and banquet event orders. Working knowledge of food safety, sanitation, inventory, portion control and food-cost management. Strong organizational, communication, leadership and problem-solving skills. Ability to work a flexible hospitality schedule, including mornings, evenings, weekends and holidays based on business needs. Preferred Previous Executive Sous Chef experience. Full-service hotel or conference-hotel culinary experience. Significant banquet, wedding and high-volume event experience. Marriott, Delta Hotels by Marriott or other major branded-hotel experience. Culinary degree or formal culinary training. ServSafe Manager certification or comparable food-safety certification. Schedule Morning shifts Afternoon shifts Evening shifts Weekday availability Weekend availability Holiday availability Flexible schedule required based on restaurant service, occupancy, meetings, weddings, banquets and special events Hours and shift assignments may vary based on hotel business levels Job Type Full-time Pay Starting at $60,000 per year and up, depends on experience Starting salary will be based on relevant culinary leadership experience, full-service hotel and banquet experience, Marriott or branded-hotel experience, technical culinary skills and demonstrated ability to perform the responsibilities of the position Benefits Eligible associates may be offered: Health, dental and vision insurance 401(k) with company contribution Paid time off Holiday pay Marriott hotel travel discounts and perks Growth and advancement opportunities with an established hotel management company Join Our Team The Executive Sous Chef plays a critical role in both the daily operation and long-term success of a full-service hotel kitchen. At Delta Hotels by Marriott Somerset, you will have the opportunity to lead culinary associates, develop talent and contribute to restaurant service, meetings, weddings, banquets and major events throughout the year. If you are a hands-on culinary leader who takes pride in food quality, organization, cost control, food safety and developing a strong kitchen team, we encourage you to apply and continue growing your culinary career with Delta Hotels by Marriott Somerset and DePalma Hotels & Resorts.
Pay:
From $60,000.00 per year
Benefits:
401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance
