Banquet Executive Sous Chef

Marriott International•Austin, TX

25d

About The Position

Who We Are White Lodging develops and operates a portfolio of award-winning, premium-brand hotels, rooftop bars, and restaurants in some of the country's best cities to live. We know that the hospitality business, like life, is about how you make people feel. That's where you come in. You'll help bring the virtue of hospitality to life while we create an environment that allows you to be your best self and grow. As the Executive Sous Chef you will: Oversee all aspects of banquet food preparation, ensuring high-quality execution, compliance with health standards, and exceptional guest satisfaction. Collaborate with the Executive Chef to develop banquet menus, execute implementation timelines, and ensure financial objectives are met. Lead banquet culinary operations, including staffing, food preparation, and seamless event execution. Train and mentor culinary staff, fostering a culture of continuous learning and professional development. Monitor and manage food-related expenses, including invoices, payroll, and inventory, ensuring budget adherence. Support cross-departmental initiatives with Sales, FOH, and Events teams to enhance guest dining experiences.

Requirements

Proven ability to lead and manage culinary teams in a high-volume banquet environment.
Expertise in menu creation, food preparation techniques, and compliance with food safety standards.
Strong analytical and organizational skills for managing budgets, inventory, and operational efficiency.
At least 5+ years of Banquet Chef experience in a large-scale operation.
Excellent interpersonal and coaching skills, with a commitment to fostering a collaborative team environment.

Nice To Haves

An associate's degree in culinary arts or business administration is preferred.

Responsibilities

Oversee all aspects of banquet food preparation, ensuring high-quality execution, compliance with health standards, and exceptional guest satisfaction.
Collaborate with the Executive Chef to develop banquet menus, execute implementation timelines, and ensure financial objectives are met.
Lead banquet culinary operations, including staffing, food preparation, and seamless event execution.
Train and mentor culinary staff, fostering a culture of continuous learning and professional development.
Monitor and manage food-related expenses, including invoices, payroll, and inventory, ensuring budget adherence.
Support cross-departmental initiatives with Sales, FOH, and Events teams to enhance guest dining experiences.