Assistant Banquet Chef - Full Time

Reports to: Executive Chef/Executive Sous Chef. Department: Food and Beverage Management. Shift varies.

About the Role

The Assistant Banquet Chef oversees all culinary production in a designated kitchen throughout the property and directs stewarding requirements as needed. You will work directly with the Banquet Chef to plan and execute the latest culinary trends and menus, ensuring all responsibilities are performed satisfactorily according to department standards. The role requires adherence to all company, safety, and department policies and procedures while fostering teamwork and delivering excellent guest service to exceed expectations. Building brand loyalty by living the JW Marriott Core Values is essential.

Qualifications

• Culinary Arts degree or similar program.
• Minimum 7 years’ experience in culinary food service, including 3 years in a supervisory role.

Skills

• Advanced cooking techniques across multiple cuisines.
• Strong knowledge of food safety, sanitation, and HACCP standards.
• Ability to lead and motivate kitchen staff, including scheduling, training, and performance management.
• Budgeting and cost control for food and labor.
• Managing inventory and procurement.
• Ensuring timely delivery of in-room dining orders.
• Coordinating with other departments (banquets, front desk, housekeeping).
• Familiarity with kitchen management software.
• Knowledge of food costing and recipe standardization.
• Compliance with health and safety regulations.

Required Certifications

• Valid Clark County Health Card.
• Valid ServSafe Manager Certificate.

Responsibilities

• Prep and execute all menu items according to banquet standards or as directed by the Executive Chef and Executive Sous Chef.
• Run an independent kitchen operation, managing both front and back of house positions.
• Control food cost, labor costs, health department requirements, and hotel expectations.
• Supervise Sous Chefs, cooks, meal service, production, and stewarding needs.
• Develop, mentor, and motivate line cooks.
• Manage scheduling, payroll, attendance documentation, inventories, and discipline as needed.
• Assess and direct required work in any kitchen.
• Write and cost menus for a variety of clients and events.
• Order food items and manage inventories.
• Document menu changes, temperatures, and meeting information.
• Attend meetings such as Chef meetings, B.E.O meetings, and planning meetings.
• Work all stations in any kitchen independently.
• Write and direct recipes for all menu items that are productive, practical, and profitable.
• Maintain a clean, safe, and organized work environment.
• Maintain proper fire times.
• Assist with replacing daily requisitions and rotating and storing them.
• Restock dishes and silverware as required.
• Carry out all reasonable requests by management within your capabilities.

Essential Job Functions

Work is performed in a kitchen and other locations throughout the property. Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality. The noise level in the work environment is usually moderate but can become loud on the casino floor. Smoking is permitted in casino areas per Nevada state regulations.

• Interact with management, applicants, fellow associates, and guests.
• Verbally communicate effectively with guests and coworkers.
• Communicate effectively through written documents in English.
• Prolonged standing and mobility, bending, and reaching.
• Transport, push, pull, and maneuver items weighing up to 100 lbs.
• Lift items weighing up to 50 lbs.
• Use a computer for ordering and other tasks.
• Eye/hand coordination and basic math skills.
• Ability to distinguish letters, numbers, and symbols.
• Comply with policies and procedures, job descriptions, daily memorandums, chemical labels (MSDS), and other instructions.
• Exposure to cleaning chemicals.