Banquet Sous Chef

Summary:

The immediate direct support Chef in charge of a Culinary outlet or discipline or when the Executive Sous Chef isn’t on property, and has been trained in all aspects of that specific Food and Beverage daily Operations, able to oversee the entire operation.

Responsibilities

The Chef is directly responsible for all aspects of daily food preparation in assigned areas of the hotel where food is served supporting the Chef and the set directions in all areas of F&B, They direct kitchen staff and all food related concerns or topics on behalf of the Executive Chef for those assigned areas.

The following is a sample list:

• Support the Chef in Developing and representing all Food, Beverage, and Service of the Department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit.

• Assist with Interviews, hire, as directed & train and manage all culinary staff on a daily basis

• Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP’s, & Federal Guidelines, ensure the operation is in continuous compliance

• Help Organize, Oversee and Manage all Food prep operations in Daily Operations

• Help Create assigned menus, recipes, use records,

• Help organize and execute assigned menu implementation list and timelines

• Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP’s and directives, utilizing all daily forms and functions of WLW

• Support the Chef, Sales Dept, E.M., and outlet FOH in the Food and Beverage marketing and sales programs

• Execute all accounting procedures required not limited to and including F&B check book, Food checkbook, invoice processing, payroll, monthly inventories and P&L critiques in conjunction with, or as assigned

• Check freshness of foods and ingredients, ensure all recipes and portion use records are followed

• Monitor all Food related expenses and ensure budgeted levels are achieved

• Monitor all guest corporate feedback scores and conspire for positive influence on rankings

• Foster a climate of cooperation and respect between coworkers

• Mentor all associates for career development and advancement

Other Information

COMPETENCIES

• Analytical Skills

• Leading Edge

• Creativity

• Adaptability

• Customer focus

• Coaching

• Energy

• Selecting A Players

• Team Building

SKILLS

• Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc

• All Cooking and preparation equipment knowledge

• All stewarding cleaning and maintenance equipment

• Basic Human Resources Skills and Knowledges

• Basic Sales Skills, and Technique Knowledges

EDUCATION/EXPERIENCE

• Associates of Culinary Arts or Business Administrative

WORKING CONDITIONS

• 35% Cerebral and 65% Physical

Location Code: 2524

Additional Information: This hotel is owned and operated by an independent franchisee. The franchisee is a separate company and a separate employer from Marriott International, Inc. and its subsidiary companies (collectively, “Marriott”). The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, termination, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you apply for this position, Marriott will have no involvement in the selection process. Your application information will not be provided to or accessible by Marriott. If you accept a position at this hotel, you will be employed by a franchisee, not Marriott.