Sous Chef - Banquets

About the role

We Are Looking For Our Next Great Team Member To Join Us As a Sous Chef In Banquets.

Responsibilities

• Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
• Train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
• Establish the day's priorities and assign production and preparation tasks for staff to execute.
• Work with Banquet Staff to schedule and execute tastings as needed.
• Review banquet event orders and make note of any changes.
• Communicate both verbally and in writing to provide clear direction to staff.
• Take physical inventory of specified food items for daily inventory.
• Requisition the day’s supplies and ensure that they are received and stored correctly.
• Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
• Ensure that staff report to work as scheduled; document any late or absent employees.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies.
• Ensure that quality and details are being maintained.
• Aid The Executive Sous Chef in menu development and execution.
• Work with catering department to ensure guest satisfaction and exceeding/meeting guest expectations.
• Review sales and food cost with the Executive Sous Chef to ensure the department is meeting budgeted costs.
• Ensure that excess items are utilized efficiently.
• Oversee and direct training of new hires in specified phases of the kitchen operation.
• Maintain an on-going training program for existing staff.
• Back to basics training maintained.
• Maintain hotel policies and standards.
• Perform any other job related duties as assigned.
• Comply with attendance rules and be available to work on a regular basis.
• Expedite plating and service as needed.

Requirements

• 1 - 2 years: Must have experience cooking in a high volume restaurant or catering.

Qualifications

• Preferred ServSafe Food Mgr Cert

Skills

• Basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary.
• Ability to thrive in a fast-paced environment and maintain high cleanliness and safety standards in the kitchen.
• Cool under stress and welcome the challenge of exceeding guest expectations every time.
• Self-starting personality with an even disposition.

Benefits

• Highly competitive wages
• Exceptional benefit plan for eligible associates & your family members
• 401K matching program for eligible associates
• Flexible scheduling to allow you to focus on what is important to you
• Discounts with our Crescent managed properties in North America for you & your family members
• Additional hotel discounts with Marriott International brand hotels
• Free Parking
• Free Meal during your shift
• Quarterly employee appreciation events to celebrate all your hard work!

Pay

Highly competitive wages

Schedule

Flexible scheduling to allow you to focus on what is important to you