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Skip to job details. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.
M
Marriott
Sous Chef
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What they do
A Sous Chef hands on and actively involved in the day-to-day running of the kitchen. Sous chefs fill in as leaders for the head chef, and get involved in preparing food like station chefs when needed.
$60,548 / year median in New York
+14% projected growth
Job Description
- Additional Information
- Relocation Assistance Available
- Job Number
- 26109858
- Job Category
- Food and Beverage & Culinary
- Location
- 95 Main St, Buffalo, New York, United States, 14203VIEW ON MAP (https://www.google.com/maps?q=95%20Main%20St%2C%20Buffalo%2C%20New%20York%2C%20United%20States%2C%2014203)
- Schedule
- Full Time
- Located Remotely?
- N •Position Type•Management •
Pay Range:
- $70,000
Expiration Date:
- 10/13/2026
Additional Information:
- This hotel is owned and operated by an independent franchisee,
- Shaner Hotel Group
Job Type:
- Full-time
Pay:
- $70,000 with a 10% Bonus.
Work Location:
- In person
Benefits:
- + Health insurance / 401k + Paid time off + 8 Paid holidays + Marriott Hotel Discounts at any Marriott property + 2 Complimentary night hotel stays per year at any Shaner Hotel property + 1 Complimentary meal per shift worked + Located on bus and metro routes.
Description:
- + Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
Responsibilities:
- Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of kitchen staff. Maintain organization, cleanliness and sanitation of work areas and equipment.
Qualifications:
- + Minimum of three years of experience as a line cook; prior supervisory experience required.