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Entry Level Sous Chef Marriott Jobs (NOW HIRING)

RHS WINE LLC

Sous Chef

Manhattan, NY · On-site

$54K - $74K/yr

Prior line or entry level sous chef experience required *In accordance with the NYC Covid-19 Vaccine Mandate- all food establishment employees are required to show proof of the Covid-19 vaccine.

RHS WINE LLC

Sous Chef

Manhattan, NY · On-site

$54K - $74K/yr

Prior line or entry level sous chef experience required *In accordance with the NYC Covid-19 Vaccine Mandate- all food establishment employees are required to show proof of the Covid-19 vaccine.

RHS WINE LLC

Sous Chef

Manhattan, NY · On-site

$54K - $74K/yr

Prior line or entry level sous chef experience required *In accordance with the NYC Covid-19 Vaccine Mandate- all food establishment employees are required to show proof of the Covid-19 vaccine.

Gulph Creek Hotels

Sous Chef

Ship Bottom, NJ · On-site

$20/hr

... Marriott and Hilton. We leverage our extensive management and development expertise to drive ... The Sous Chef plays a crucial role in the kitchen, supporting the Executive Chef in managing ...

Gulph Creek Hotels

Sous Chef

Ship Bottom, NJ · On-site

$20/hr

... Marriott and Hilton. We leverage our extensive management and development expertise to drive ... The Sous Chef plays a crucial role in the kitchen, supporting the Executive Chef in managing ...

Crestview Management, LLC

Sous Chef

Irving, TX · On-site

$46K - $62K/yr

Sous Chef Location: Marriott Dallas Las Colinas - Irving, TX Department: Culinary / Food amp; Beverage Job Type: Full-Time Schedule: Flexible; early mornings, evenings, weekends, and holidays ...

Columbia Sussex

Sous Chef

Irving, TX · On-site

$46K - $62K/yr

Sous Chef Location: Marriott Dallas Las Colinas - Irving, TX Department: Culinary / Food & Beverage Job Type: Full-Time Schedule: Flexible; early mornings, evenings, weekends, and holidays required ...

Columbia Sussex

Sous Chef

Tempe, AZ · On-site

$48K - $65K/yr

The Marriott Phoenix Resort Tempe at The Buttes is looking for a talented Sous Chef to join our amazing team at this one of a kind resort. About The Marriott Phoenix Resort Tempe at The Buttes: This ...

Crestview Management, LLC

Sous Chef

Tempe, AZ

$48K - $65K/yr

The Marriott Phoenix Resort Tempe at The Buttes is looking for a talented Sous Chef to join our amazing team at this one of a kind resort. About The Marriott Phoenix Resort Tempe at The Buttes: This ...

Donohoe Hospitality

Sous Chef

Washington, DC

$67K/yr

Join Our Team as a Sous Chef Are you ready to elevate your culinary career and deliver outstanding ... Apply here now and send your resume to alexis.hernandez@marriott.com. If you know someone who would ...

Donohoe Hospitality Services

Sous Chef

Washington, DC · On-site

$67K/yr

Join Our Team as a Sous Chef Are you ready to elevate your culinary career and deliver outstanding ... Apply here now and send your resume to alexis.hernandez@marriott.com. If you know someone who would ...

Columbia Sussex

Sous Chef

Orlando, FL · On-site

$45K - $61K/yr

We are currently seeking a new team member as Sous Chef at Orlando Airport Marriott Lakeside. Our property, located by one of the busiest airports in the country, offers 485 guest rooms ...

Crestview Management, LLC

Sous Chef

Orlando, FL · On-site

$45K - $61K/yr

We are currently seeking a new team member as Sous Chef at Orlando Airport Marriott Lakeside. Our property, located by one of the busiest airports in the country, offers 485 guest rooms ...

White Lodging Careers

Sous Chef

Milwaukee, WI · On-site

$49K - $66K/yr

We are seeking a Full Time Sous Chef to help lead daily culinary operations at East Town Kitchen & Bar, located within the Marriott Milwaukee in the heart of downtown Milwaukee, WI. In this hands-on ...

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How much do entry level sous chef marriott jobs pay per year?

As of Aug 27, 2026, the average yearly pay for entry level sous chef marriott in the United States is $58,998.00, according to ZipRecruiter salary data. Most workers in this role earn between $50,000.00 and $67,500.00 per year, depending on experience, location, and employer.

What is the difference between Entry Level Sous Chef Marriott vs Line Cook?

AspectEntry Level Sous Chef MarriottLine Cook
CredentialsBasic culinary training, culinary degree preferredHigh school diploma or equivalent, culinary training optional
Work EnvironmentHotel kitchens, upscale dining settingsRestaurant kitchens, fast-paced environment
Employer & IndustryHospitality industry, hotel chains like MarriottRestaurant industry, various dining establishments
Search & Comparison IntentUnderstanding entry-level supervisory roles in hotelsEntry-level kitchen roles in restaurants

The Entry Level Sous Chef Marriott typically has more responsibilities, including assisting in kitchen management and menu planning, compared to a Line Cook who primarily focuses on food preparation. Both roles require culinary skills, but the sous chef position often demands additional leadership and organizational abilities within a hotel setting.

What cities are hiring for Entry Level Sous Chef Marriott jobs?

Cities with the most Entry Level Sous Chef Marriott job openings:

What are the most commonly searched types of Sous Chef Marriott jobs?

The most popular types of Sous Chef Marriott jobs are:

What states have the most Entry Level Sous Chef Marriott jobs?

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Entry Level Sous Chef Marriott jobs near you
Infographic showing various Entry Level Sous Chef Marriott job openings in the United States as of August 2026, with employment types broken down into 75% Full Time, 23% Part Time, 1% Temporary, and 1% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $58,998 per year, or $28.4 per hour.

Full Time Sous Chef - Marriott Colorado Springs

Colorado Springs, CO • On-site

Pyramid Global Hospitality
Hospitality Services • 10K+ employees

6.7

Company rating: 6.7 out of 10

Based on 77 frontline employees who took The Breakroom Quiz

82nd of 466 rated hospitality employers

People enjoy working here

Recommended by students

Respectful managers

Learn more about Pyramid Global Hospitalityexternal

$49K - $66K/yr

Full-time

This job post has expired 1 day ago. Applications are no longer accepted.

Job description

Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands-on approach focused on exceptional service, operational excellence, and long-term partnerships.
At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you'll find opportunities to learn, develop, and make an impact.
Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience.
About our property:
Colorado Springs Marriott, nestled near the Rocky Mountains and the vibrant downtown of Colorado's second-largest city, offers an excellent opportunity to join a world-class team that values personal and professional growth. Our hotel is the perfect home base for outdoor enthusiasts exploring Pikes Peak and Cave of the Winds. When you're ready to enjoy the great indoors, you'll have easy access to the shops and art galleries in downtown Colorado Springs. Our property boasts pet-friendly rooms and suites, a full-service restaurant with a stylish outdoor patio, 15 flexible event spaces, a fitness center, and pools. Experience our Culture of Care and discover what a career at the Colorado Springs Marriott with Pyramid Global Hospitality can mean for you!
What you will have an opportunity to do:
Sous Chef | Marriott Colorado Springs
Great food does not happen by accident. It happens because someone with real culinary passion, strong leadership instincts, and an uncompromising commitment to quality is driving the kitchen forward every single shift. It happens because a team is trained right, held to a standard, and led by someone they genuinely respect. And it happens because the person at the helm of daily operations cares deeply about every plate that leaves the kitchen, every guest that experiences it, and every person who helped make it possible.
We are looking for a passionate, experienced, and people-first Sous Chef to join our culinary team at the Marriott Colorado Springs. If you are a culinary professional who thrives in a high-volume environment, leads with confidence and warmth, and takes genuine pride in the craft and the team behind it, we want to hear from you.
About the Role
As Sous Chef, you are the right hand of the Executive Chef and one of the most important leaders in our entire food and beverage operation. You will oversee all production and service of food across the kitchen, lead and develop the kitchen team, uphold the quality and presentation standards that define the Marriott Colorado Springs culinary experience, and step in as acting Executive Chef in their absence.
This is a high-volume, full-service hotel kitchen environment. The pace is real, the expectations are high, and the opportunity to make a genuine impact on our guests' experience and our team's growth is significant. We are looking for someone who is energized by that environment, not intimidated by it.
You will be working across multiple food and beverage outlets including the Great Room, In Room Dining, the Pantry, and Banquets. You will be responsible for the daily production and presentation of all menu items, coordination with the Executive Chef on menu development and forecasting, kitchen staffing and scheduling, inventory oversight, and ensuring full compliance with health and food safety regulations.
Key Responsibilities & Performance Expectations
Kitchen Leadership & Management
Staff Supervision
  • Train, mentor, and lead kitchen associates and line cooks in proper preparation techniques, equipment operation, and safety standards
  • Hold cooks accountable throughout every shift for product checks, cleanliness, technical cooking standards, and break management
  • Monitor cooks actively during service; the line is never to be left unattended without a plan in place and proper communication to leadership
  • Follow up with kitchen staff on assigned duties and document accountability concerns through proper channels so records can be maintained
  • Coach and counsel kitchen staff when standards are not met or policies and procedures are not followed, doing so with fairness, clarity, and respect

Team Morale & Culture
  • Foster a collaborative, positive, and efficient kitchen culture built on mutual respect and shared accountability
  • Address and resolve interpersonal staff conflicts in a timely and professional manner
  • Model the behavior and professionalism expected of every team member, including dress code standards, attitude, and work ethic

Delegation
  • Assign daily prep tasks and station responsibilities to ensure a balanced workload and full kitchen readiness before each service
  • Write tasks and shift priorities on the board before departing so the team always has clear direction regardless of who is on the floor

Culinary Execution & Quality Control
Dish Consistency
  • Inspect the taste, temperature, visual presentation, and portion size of all dishes before they leave the kitchen without exception
  • Ensure all menu specifications are consistently met during every service and production period
  • Inspect, select, and utilize the freshest and highest quality fruits, vegetables, meats, fish, fowl, and other ingredients in the preparation of all menu items

Expediting
  • Manage expediting for restaurant and banquet services, observing flow and making real-time adjustments to maintain control procedures for cost and quality
  • Coordinate clear and consistent communication between the kitchen and front-of-house staff to ensure seamless service delivery

Operations & Financial Control
Inventory & Ordering
  • Monitor ingredient stock levels and place orders with vendors in a timely manner
  • Ensure proper rotation and labeling of all food products to minimize waste and maintain food safety standards
  • Manage toward a 27% food cost target; when uncertain on ordering decisions, escalate to the Executive Chef
  • Oversee weekly and monthly inventories across all kitchen areas
  • Track and communicate supply usage concerns, shortages, and waste reduction opportunities to the Executive Chef

Equipment Maintenance
  • Ensure all kitchen appliances and tools are in excellent working condition throughout every shift
  • Coordinate repairs when necessary and report any equipment concerns to the Engineering team and management promptly
  • Ensure the grill cooler, top of line, and all refrigeration units are clean, organized, and properly maintained at all times

Safety & Sanitation
Compliance
  • Strictly enforce all food safety protocols and Colorado Springs health department regulations to protect both guests and staff
  • Maintain walk-in cooler and all kitchen refrigeration unit temperatures within required standards
  • Complete and maintain temperature logs A-1, A-2, and A-3 accurately and consistently every shift without exception
  • Monitor proper receiving, storage, and rotation of all food products in compliance with health regulations, including proper coverage, labeling, dating, and container placement

Cleanliness
  • Conduct regular inspections of all food preparation areas, storage rooms, coolers, and dish stations throughout each shift
  • Ensure all kitchen areas including the line, walk-in coolers, and dry storage are maintained at a hygienic standard at all times
  • Verify closing duties are completed correctly by all cooks before the end of each shift; the kitchen must be left clean, organized, and inspection-ready every night
  • All food products must be properly wrapped, covered, labeled, and stored; unwrapped or unlabeled product is not acceptable under any circumstances

Communication Standards
  • Maintain clear and professional verbal and written communication with the Executive Chef, kitchen team, restaurant, and banquet services on all daily kitchen activities
  • Notify the Executive Chef immediately when stepping away from the kitchen at any point during the shift; the line is never to be left without coverage or communication
  • Implement a pass-down communication process between shifts so all team members are informed of relevant kitchen operations, issues, and priorities
  • Maintain cooler logs and required documentation consistently so accurate records are always available
  • Coordinate with the Executive Chef to update menus as appropriate, including recipes, menu specifications, and production forecasts

Schedule & Staffing
  • Schedule kitchen staff for proper coverage to maintain service levels while keeping payroll costs in line with productivity forecasts
  • Assist with planning coverage for callouts and occupancy spikes, coordinating with the Executive Chef as needed
  • Demonstrate willingness to work irregular hours including nights, weekends, and holidays based on the operational demands of the property

Guest Experience
  • Maintain knowledge of local competition and general industry trends to help position the Marriott Colorado Springs as a market leader in culinary excellence
  • Ensure that kitchen operations support a seamless and exceptional guest experience across all outlets at all times
  • Assist the Executive Chef with special projects as assigned
  • Assume all duties of the Executive Chef in their absence

What We're Looking For
  • A passionate culinary professional with deep knowledge of culinary technique, ingredient quality, and kitchen operations across a full-service, high-volume environment
  • A confident, people-first leader who builds team culture through example, consistency, and genuine investment in the people they work with
  • Strong organizational and analytical skills with a demonstrated ability to multi-task and prioritize in a fast-paced kitchen environment
  • Familiarity with monitoring food and labor costs and managing toward defined financial targets
  • Familiarity with ordering procedures, inventory management, and health and sanitation guidelines
  • The ability to exercise sound logic and judgment in evaluating situations and utilizing available resources effectively
  • Self-directed and motivated; you do not need to be managed, you are the one doing the managing
  • Exceptional customer service and interpersonal skills that carry through from the kitchen to every guest experience
  • Strong verbal and written communication skills in English; a second language is a significant plus
  • Proficiency with Microsoft Office and industry-relevant payroll systems
  • Availability to work days, evenings, weekends, and holidays as required by the operation

What are we looking for?
Qualifications
Education
  • Graduation from an accredited culinary school or equivalent professional work experience is required
  • A Culinary Arts degree is preferred but overall experience and demonstrated skill will be fully considered

Experience
  • Minimum of 3 to 5 years of progressive culinary experience, with supervisory or management experience required
  • Previous hospitality and full-service restaurant experience is strongly preferred
  • Previous experience in a high-volume culinary environment is required

Licenses and Certifications
  • ServSafe Certified is required

Physical Requirements
  • Ability to stand for extended periods, up to 8-10 hours per shift

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