Executive Banquet Sous Chef

Marriott•Naples, FL

9d•$103,000 - $127,000

About The Position

The Executive Banquet Sous Chef exhibits culinary talents by personally performing tasks while assisting in leading banquet food preparation staff and managing food-related functions. The role assists in coordinating menus, purchasing, scheduling, food preparation, and plating for catering events, and is responsible for delivering a consistent, high-quality product with an appetizing presentation. The position works to improve guest and employee satisfaction while maximizing financial performance across areas of responsibility. It assists in supervising kitchen and banquet areas to ensure consistent quality and guides and develops banquet food preparation staff, including direct reports. The role ensures sanitation and food standards are achieved and oversees banquet food preparation and applicable support areas such as the dish room and purchasing. The position assists with day-to-day banquet operations, staff supervision and development, menu development, purchasing and receiving controls, budgeting, expense management, food quality, presentation, safety, sanitation, and customer service. It works with the Banquet Chef and Catering department on staff training, food knowledge, and menu composition, and handles guest feedback and complaints. The Ritz-Carlton describes its culture as grounded in its Gold Standards, including the Employee Promise, Credo, and Service Values. Marriott International states that it is an equal opportunity employer committed to welcoming all and fostering an environment where associates’ backgrounds are valued.

Requirements

High school diploma or GED and 6 years of experience in culinary, food and beverage, or a related professional area; alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major and 4 years of experience in the culinary, food and beverage, or a related professional area.

Responsibilities

Provide direction for day-to-day banquet operations and coordinate food preparation staff.
Perform the duties of employees when needed or determine appropriate replacements to fill staffing gaps.
Guide, direct, and monitor subordinate performance, and establish performance standards.
Build trust, respect, cooperation, and collaborative relationships among team members; model appropriate behavior and administer property policies fairly and consistently.
Review staffing levels to meet guest service, operational, and financial needs; solicit employee feedback and address employee concerns.
Supervise and coordinate cooks and other workers engaged in food preparation; demonstrate cooking techniques and equipment to staff.
Develop and implement purchasing and receiving guidelines and control procedures; establish performance, budget, and team goals.
Communicate and monitor safety procedures, and implement brand safety standards.
Manage controllable department expenses, including food costs, supplies, uniforms, and equipment; participate in budgeting.
Provide direction for menu development and monitor the quality of raw and cooked food products.
Determine food presentation and create decorative food displays; contribute to new applications, ideas, systems, or products.
Estimate daily Banquet Event Order production needs and plan and manage food quantities and plating for banquet functions.
Ensure food handling, sanitation, temperature, purchasing, receiving, and storage standards are met, and that employees maintain required certifications.
Prepare and cook foods for regular service, special guests, and functions; support portion and waste controls.
Provide and support service behaviors that promote customer satisfaction and retention; coach employees on guest needs and service expectations.
Manage daily operations to meet quality and customer expectations, demonstrate hospitality leadership, and create positive guest relations.
Interact with guests to obtain feedback and respond to guest problems and complaints; review comment cards and satisfaction results to identify improvements.
Empower and train employees to provide excellent customer service and understand guest expectations.
Identify employee development needs and coach, mentor, and train staff in cooking fundamentals and plate presentation.
Ensure employees are treated fairly and equitably; administer performance appraisals for direct-report managers and manage progressive discipline procedures and documentation.
Coordinate with the Banquet Chef and Catering department on training related to food knowledge and menu composition; observe employee service behaviors and provide feedback.
Communicate information to executive teams, managers, supervisors, coworkers, and subordinates by telephone, in writing, email, or in person.
Analyze information and evaluate results to select solutions and solve problems.