Executive Sous Chef - Banquets

Marriott•Cleveland, OH

2d•$78,000 - $100,000

About The Position

The Executive Sous Chef – Banquets assists in leading banquet food preparation staff and managing food-related functions. The role assists with coordinating menus, purchasing, scheduling, food preparation, and plating for catering events, and is responsible for delivering consistent, high-quality food with appetizing presentation. The position works to improve guest and employee satisfaction while maximizing financial performance, and helps supervise kitchen and banquet areas to ensure quality. It guides and develops banquet food preparation staff, including direct reports, and ensures sanitation and food standards are met. Areas of responsibility include banquet food preparation and applicable support areas such as the dish room and purchasing. The role provides direction for daily banquet operations, supervises food preparation, sets and monitors performance standards, and supports staff development. It helps establish culinary goals, manage controllable expenses, participate in budgeting, and maintain purchasing, receiving, safety, food handling, and sanitation standards. It supports menu development, food quality and presentation, banquet production planning, portion and waste controls, and exceptional guest service. The position also conducts human resource activities such as coaching, training, performance appraisals, and progressive discipline. The employer offers a $2,500 sign-on bonus. Marriott International and The Ritz-Carlton describe their commitment to equal opportunity, a welcoming and inclusive environment, and delivering the Ritz-Carlton Gold Standards of luxury service.

Requirements

High school diploma or GED and 6 years of experience in culinary, food and beverage, or a related professional area; or a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major and 4 years of relevant experience.
Ability to lead and supervise food preparation staff and coordinate banquet culinary operations.
Knowledge of food preparation, menu development, food presentation, food handling, sanitation, and temperature standards.
Ability to manage food quantities, plating requirements, purchasing, receiving, food storage, and portion and waste controls.
Ability to communicate effectively, build collaborative relationships, coach employees, and address guest needs and complaints.
Ability to analyze information, solve problems, and support financial and operational objectives.

Responsibilities

Assist in leading banquet operations and provide direction for day-to-day activities.
Supervise and coordinate cooks and other workers engaged in food preparation; demonstrate cooking techniques and equipment to staff.
Guide and develop banquet food preparation staff, including direct reports, and establish and monitor performance standards.
Review staffing levels to meet guest service, operational, and financial objectives.
Develop and implement purchasing and receiving guidelines and controls; maintain purchasing, receiving, and food storage standards.
Establish performance, budget, and team goals; participate in budgeting and manage controllable expenses, including food costs, supplies, uniforms, and equipment.
Communicate and implement safety procedures and brand safety standards.
Provide direction for menu development and monitor the quality of raw and cooked food products.
Determine food presentation and create decorative displays; contribute ideas and new culinary applications.
Estimate daily Banquet Event Order production needs and plan food quantities and plating for banquet functions.
Prepare and cook foods of all types for regular service, special guests, or functions.
Ensure compliance with food handling and sanitation standards, correct food temperatures, and required employee certifications.
Support food and beverage portion controls and waste reduction.
Support exceptional customer service, communicate guest needs, coach employees, and address guest problems and complaints.
Interact with guests to obtain feedback and review guest satisfaction information to identify improvements.
Coach, mentor, and train employees in cooking fundamentals, plate presentation, food knowledge, and menu composition.
Administer performance appraisals for direct-report managers and manage progressive discipline in accordance with applicable procedures.
Observe employee service behaviors and provide feedback; ensure fair and equitable treatment.
Communicate information to executives, managers, supervisors, coworkers, and subordinates through appropriate channels.
Analyze information and evaluate results to select solutions and solve problems.