Banquet Sous Chef

About the role

The Banquet Chef leads all banquet culinary operations, ensuring high-quality food production, cost control, and exceptional event execution while developing a high-performing team.

Responsibilities

• Lead, train, and develop banquet culinary team
• Execute banquet production based on BEOs and forecasts
• Oversee food quality, presentation, and consistency
• Manage food, labor, and operating costs
• Ensure compliance with food safety and sanitation standards
• Collaborate with sales, catering, and operations teams
• Act as culinary leader during high-volume events

Requirements

• 3–5+ years culinary experience, banquet or high-volume preferred
• Previous leadership experience required
• Strong knowledge of food safety and cost control
• Ability to work flexible schedule including weekends and holidays

Benefits

• Medical, Dental, Vision
• 401K with company match
• Paid time off (PTO) and 6 company paid holidays
• Employee meal program
• Employee Discounts with Marriott Hotels and Marcus Hotels & Resort properties
• Career growth and development opportunities
• Employee Assistance Program

Pay

$57,000 - $60,000 yearly

About the company

A division of The Marcus Corporation, Marcus Hotels & Resorts has a rich 60-year history of operational and service excellence. The company is known as “People Pleasing People” who strive daily to create extraordinary experiences for guests and associates alike. Focused on expanding its U.S. based portfolio of 15 hotels and resorts, its properties are recognized for their unique character and style.