Marriott Banquet Sous Chef

Title: Marriott Banquet Sous Chef

Property: Full Service Marriott Hotel

Location: Southeast - AL

Compensation: $70,000 annually + Bonus (Up to 10%)

Relocation Package Available

Property Overview:
As a reputable Marriott property, we pride ourselves on offering exceptional service and exemplary culinary experiences for our guests. Our facility features numerous upscale dining venues and flexible banquet spaces for events of all sizes, ensuring every occasion is memorable.

Role Overview:
The Marriott Banquet Sous Chef supports the Executive Chef in overseeing all aspects of the kitchen relevant to banquet services. This includes managing food quality and presentation, supervising kitchen staff, and meeting the needs of diverse banquet events to ensure guests receive a premium culinary experience.

Key Responsibilities:

1. Ensure timely execution of Banquet Event Orders (BEOs) in accordance with hotel standards.
2. Expertly manage buffet and plated service techniques while maintaining a high level of food quality and presentation.
3. Collaborate with the Executive Chef to develop innovative and seasonal banquet menus that exceed guest expectations.
4. Oversee the inventory, ordering, and allocation of kitchen supplies to minimize waste and cost.
5. Provide leadership and direction to kitchen staff, promoting teamwork and efficiency.
6. Maintain compliance with health and safety standards to ensure a safe working environment.
7. Monitor kitchen operations, ensuring proper functioning of equipment and maintaining a clean workspace.
8. Implement food safety protocols, ensuring compliance with local and national regulations.
9. Train and mentor junior staff in culinary techniques and standards.
10. Create memorable culinary delights through creativity and attention to detail.

Requirements

Requirements:

• Proven leadership qualities coupled with a strong commitment to culinary excellence.
• Exceptional interpersonal and communication skills suitable for a dynamic kitchen environment.
• Minimum of 3 years of experience as a sous chef in a high-volume, upscale restaurant or banquet facility.
• Prior experience in a Marriott or similar upscale property strongly preferred.
• Culinary degree or relevant culinary certifications are preferred.
• Knowledge of various culinary-related software and basic computer skills.
• Must be 21 years of age or older.
• Ability to lift up to 50 pounds and stand for extended periods.
• Must pass drug screening, background check, and possess a valid food handling certification.

Benefits

• Health Care Plan (Medical, Dental & Vision)
• Retirement Plan (401k, IRA)
• Paid Time Off (Vacation, Sick & Public Holidays)
• Short Term & Long Term Disability
• Training & Development
• Free Food & Snacks
• Wellness Resources