Banquet Sous Chef

Description

face="font-size:1.0pt;">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

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.