About Us
Delta Hotels by Marriott Midwest City at the Reed Conference Center is a 149-room, full-service Marriott hotel offering a dynamic culinary environment with Sky Train restaurant, room service and extensive meeting, conference, banquet and event facilities. The hotel features a substantial conference platform capable of supporting everything from small business meetings to large-scale events and functions.
Managed by DePalma Hotels & Resorts, Delta Hotels by Marriott Midwest City offers an excellent opportunity for an experienced culinary leader who enjoys hands-on kitchen leadership, high-quality food production and the variety of restaurant, banquet and hotel food and beverage operations.
Hotel website: www.marriott.com/en-us/hotels/okcdm-delta-hotels-midwest-city-at-the-reed-conference-center/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 Midwest City at the Reed Conference Center.
Reporting to the Executive Chef, the Executive Sous Chef serves as a key leader within the culinary department and helps oversee daily kitchen operations for restaurant service, room service, banquets, meetings, conferences and special events. This position provides direct leadership to culinary associates, maintains food quality and presentation standards, supports food and labor cost controls, enforces sanitation and food-safety requirements, and assumes leadership of the kitchen when the Executive Chef is unavailable.
The successful candidate will be an experienced culinary professional who is equally comfortable leading the team, working the line, supporting banquet production, training associates and maintaining consistent standards during changing business levels.
Responsibilities
- Assist the Executive Chef with leadership and day-to-day management of the hotel's culinary operation.
- Assume responsibility for kitchen operations in the Executive Chef's absence.
- Provide hands-on leadership for restaurant, room-service, banquet, meeting and event food production.
- Direct, coach and support Sous Chefs, supervisors, line cooks, prep cooks, stewards and other assigned culinary associates.
- Assign daily production responsibilities and ensure appropriate staffing and station coverage based on business levels.
- Conduct or participate in culinary pre-shift meetings and communicate menus, events, groups, production requirements and service expectations.
- Review banquet event orders and coordinate culinary production for meetings, conferences, weddings, social events and other functions.
- Work closely with Banquets, Food and Beverage, Sales and hotel leadership to support successful event execution.
- Ensure all food is prepared according to approved recipes, specifications, portion standards and presentation requirements.
- Monitor taste, temperature, freshness, consistency and presentation throughout preparation and service.
- Maintain consistent culinary standards for Sky Train restaurant and other hotel food and beverage operations.
- Support menu development, seasonal features, banquet menus and other culinary initiatives as directed by the Executive Chef.
- Assist with production planning, preparation schedules and ordering based on occupancy, restaurant forecasts, banquet activity and anticipated business levels.
- Monitor food inventory and help maintain appropriate pars while controlling unnecessary waste and overproduction.
- Assist with receiving, inspection, storage and rotation of food products.
- Maintain proper labeling, dating and first-in, first-out inventory practices.
- Support food-cost controls through accurate portioning, production planning, inventory management and waste reduction.
- Assist the Executive Chef with labor scheduling and deployment to maintain appropriate staffing while supporting service requirements and labor objectives.
- Train culinary associates on recipes, preparation methods, equipment, sanitation, safety and hotel standards.
- Provide ongoing coaching and performance feedback to culinary associates.
- Help identify training needs and support the development of cooks and culinary supervisors.
- Maintain a professional, productive and respectful kitchen environment.
- Enforce proper food-handling, sanitation and temperature-control procedures.
- Ensure kitchen areas, coolers, freezers, storage spaces, equipment and workstations are maintained in a clean and sanitary condition.
- Monitor compliance with health-code requirements, Marriott standards and established hotel food-safety procedures.
- Ensure food is properly cooled, stored, reheated, held and served according to applicable requirements.
- Address food-allergy and dietary requests using established safety procedures.
- Conduct routine inspections of food-production and storage areas and immediately correct deficiencies.
- Ensure kitchen associates follow safe knife, equipment, chemical and workplace practices.
- Report equipment failures and maintenance concerns promptly and coordinate repairs as necessary.
- Help maintain appropriate control of culinary equipment, smallwares and operating supplies.
- Participate in inventory counts and other food-cost-control processes as assigned.
- Assist with purchasing and vendor coordination within established hotel procedures.
- Support receiving controls and verify food quality and quantities when appropriate.
- Maintain accurate production, waste, temperature and other required culinary records.
- Respond professionally to guest feedback regarding food quality or special dietary needs.
- Work closely with restaurant and banquet service teams to maintain appropriate timing and coordination between culinary and service operations.
- Maintain a visible leadership presence during high-volume periods and major events.
- Step into production stations when needed to support the team and maintain service standards.
- Assist with hiring, onboarding, training and performance management of culinary associates as assigned.
- Support the Executive Chef with departmental goals, culinary projects and continuous improvement initiatives.
- Perform other reasonably related culinary leadership duties necessary to support hotel operations.
Qualifications
The ideal candidate is an experienced culinary leader with strong technical cooking skills, excellent organization and the ability to lead a team in a full-service hotel environment. This position requires someone who understands both day-to-day restaurant production and the planning, volume and execution demands associated with meetings, banquets and special events.
Required
- At least three years of progressive professional culinary experience in a hotel, resort, conference center, high-volume restaurant, banquet operation or comparable food and beverage environment.
- Previous Sous Chef, Chef de Cuisine, Kitchen Manager or comparable culinary leadership experience.
- Demonstrated ability to supervise, train and direct culinary associates.
- Strong working knowledge of professional cooking methods, kitchen equipment, food preparation and culinary production.
- Experience managing multiple production priorities in a high-volume kitchen.
- Working knowledge of food safety, sanitation, temperature control and proper food-storage practices.
- Ability to read and execute recipes, production sheets and banquet event orders.
- Experience with inventory, ordering, portion control and food-cost management.
- Ability to plan production based on restaurant volume, occupancy, group activity and banquet requirements.
- Strong organizational, communication and problem-solving skills.
- Ability to remain composed and provide effective leadership during high-volume or time-sensitive service periods.
- Ability and willingness to work hands-on alongside the culinary team when operationally necessary.
- Ability to use basic computer applications and learn hotel culinary, scheduling, purchasing and reporting systems.
- Ability to stand and walk for extended periods throughout the workday.
- Ability to bend, reach, lift, carry, push and pull food products, equipment and supplies, with or without reasonable accommodation.
- Ability to work safely around heat, steam, knives and commercial kitchen equipment.
- Dependable attendance and punctuality.
- Ability to work a flexible hospitality schedule, including mornings, afternoons, evenings, weekends and holidays based on restaurant, banquet and hotel business needs.
Preferred
- Previous Executive Sous Chef experience.
- Previous full-service hotel or conference-hotel culinary experience.
- Significant banquet, catering, meeting and event culinary experience.
- Previous Marriott, Delta Hotels by Marriott or other major branded-hotel experience.
- Experience supporting both restaurant/outlet and banquet culinary operations.
- Experience with high-volume banquet production and large events.
- Culinary degree or formal culinary training.
- ServSafe Manager certification or comparable food-safety certification.
- Experience assisting with food budgets, labor management, forecasting and departmental cost controls.
- Experience developing and training line cooks, supervisors and emerging culinary leaders.
- Strong knowledge of purchasing, receiving and inventory-control practices.
- Bilingual English and Spanish communication skills are a plus.
Schedule
- Morning shifts
- Afternoon shifts
- Evening shifts
- Weekday availability
- Weekend availability
- Holiday availability
- Flexible schedule required based on restaurant service, occupancy, meetings, banquets, conferences and special events
- Hours and shift assignments may vary significantly based on hotel and event business levels
Job Type
Pay
- Starting at $45,000 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 the success of a full-service hotel culinary operation. At Delta Hotels by Marriott Midwest City, you will have the opportunity to lead people, develop culinary talent and contribute to restaurant service, conferences, banquets and special events in an active hotel environment.
If you are a hands-on culinary leader who takes pride in quality, organization, food safety and developing a strong kitchen team, we encourage you to apply and continue building your culinary career with Delta Hotels by Marriott Midwest City and DePalma Hotels & Resorts.
Pay: From $45,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Experience:
- Sous Chef: 1 year (Preferred)
- Hotel: 1 year (Preferred)
- Culinary: 1 year (Preferred)
- Kitchen: 1 year (Preferred)
- Cooking: 1 year (Preferred)
- Hospitality: 1 year (Preferred)
Work Location: In person
