Assistant Banquet Chef - Full Time
About The Position
The Assistant Banquet Chef is responsible for all culinary production in a designated kitchen throughout the property, and to direct stewarding requirements as needed. This role works directly with the Banquet Chef to plan and execute the latest culinary trends and menus. The Assistant Banquet Chef must perform job responsibilities satisfactorily and according to department standards, adhering to all Company, Safety, and Department policies and procedures. Fostering teamwork and providing excellent guest service, anticipating guest needs to exceed guest expectations, and building brand loyalty by living the JW Marriott Core Values are also key aspects of this position.
Requirements
- Culinary Arts degree or similar program
- A minimum 7 years’ experience in culinary food service
- A minimum 3 years in a supervisor or similar role
- Advanced cooking techniques across multiple cuisines.
- Strong knowledge of food safety, sanitation, and HACCP standards.
- Ability to lead and motivate kitchen staff.
- 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.
- Valid Clark County Health Card
- Valid ServSafe Manager Certificate
- Ability to verbally communicate effectively with guests and coworkers
- Ability to communicate effectively through written documents in English.
- Requires prolonged standing and mobility, bending and reaching.
- Requires transporting, pushing, pulling, and maneuvering items weighing up to 100 lbs.
- Requires lifting items weighing up to 50 lbs.
- Ability to use computer to do ordering
- Requires eye/hand coordination.
- Requires basic math.
- Requires the ability to distinguish letters, numbers and symbols.
- Ability to and comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (MSDS) and other instructions and Exposure to cleaning chemicals
Responsibilities
- Prep and execute all menu items according to banquet standards / station / as directed by the Executive Chef and Executive Sous Chef
- Ability to run an independent kitchen operation which includes front and back of house positions. Both management and line positions.
- Ability to 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.
- Able to assess and direct the required work in any kitchens
- Extensive knowledge in writing and costing menus for a variety of clients and events.
- Ordering of food items and inventories
- Document menu changes, temperatures, meeting information.
- Attend meetings e.g. Chef meetings, B.E.O meetings, planning meetings etc.
- Must be able to work all stations in any kitchen independently.
- Must be able to write and direct recipes for all menu items in their kitchen that are productive, practical and profitable.
- Work in a clean, safe and organized manner
- Maintain proper fire times
- Assist with replacing daily requisitions and rotating and storing them
- Restocks dishes and silverware as required
- Each associate is expected to carry out, within their capabilities, all reasonable requests by management.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
