JOB SUMMARY
Exhibits culinary talents by personally performing tasks while assisting in leading the banquet food preparation staff and managing all food related functions. Assists in coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen and banquet areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing banquet food preparation staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all banquet food preparation areas and all support areas (e.g., dish room and purchasing) as applicable.
CANDIDATE PROFILE
Education and Experience
• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Assisting in Leading Banquet Operations for Property
• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.
https://careers.marriott.com/executive-sous-chef-banquets/job/P1-7370221-0
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
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