Sous Chef - Banquets

JW Marriott Savannah • Savannah, GA

22d • Onsite

About The Position

The Sous Chef oversees kitchen and food production operations, ensuring meals meet standards for quality, consistency, presentation, taste, and food cost. The role trains staff, supports corporate quality standards, and helps establish and enforce food specifications, portion control, recipes, and sanitation practices. The Sous Chef controls food and labor costs while maximizing guest satisfaction.

This position supports the daily operation of the kitchen and food production areas, including hot food from the main kitchen and bakery and cold food from the pantry. It coordinates with Food & Beverage managers and the Director of F&B, monitors food quality and service, responds to guest complaints, and ensures compliance with operating procedures, requisition procedures, health regulations, and corporate standards. The role also prepares reports and production sheets, oversees purchasing and inventory activities, and participates in hotel meetings, training, and Manager on Duty coverage as required.

Requirements

• At least 4 years of related progressive experience, or graduation from a culinary program with at least 2 years of progressive experience in a hotel or related field.
• Knowledge of Food & Beverage preparation techniques, health department rules and regulations, and liquor laws and regulations.
• Ability to maintain a warm, friendly, attentive, courteous, and service-oriented demeanor with guests and employees.
• Ability to communicate effectively, verbally and in writing, with employees and guests at all levels.
• Ability to listen to, understand, and clarify concerns raised by employees and guests.
• Ability to multitask and prioritize departmental functions to meet deadlines.
• Ability to handle problems effectively, including anticipating, preventing, identifying, and solving them.
• Ability to understand and evaluate complex information and data from various sources to meet objectives.
• Ability to maintain confidentiality.
• Ability to work long hours when required.
• Ability to exert up to 50 pounds occasionally and/or 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.

Responsibilities

• Work with other Food & Beverage managers and keep them informed of Food & Beverage issues as they arise.
• Keep the immediate supervisor informed of problems or matters requiring attention.
• Coordinate and monitor Loss Prevention in kitchen areas.
• Prepare and submit required reports in a timely manner.
• Monitor the quality and presentation of all food products.
• Ensure required reports are prepared, including Wage Progress, payroll, revenue, employee schedules, and quarterly action plans.
• Oversee daily kitchen and food production operations, including hot food from the main kitchen and bakery and cold food from the pantry.
• Inform cooks of daily forecasts and customer counts so they can prepare hot and cold food on time.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOPs in all outlets and with requisition procedures.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Understand, implement, and monitor corporate outlet promotions, including buffet and three-meal concept standards.
• Know and enforce local health department sanitation laws.
• Compute daily food cost.
• Work with the Director of F&B to create and implement menus.
• Assess portion size, visual appeal, taste, and temperature of food served.
• Check all stations at the end of each shift for proper food storage and sanitation.
• Check food purchases for proper ordering, quality, and price structure.
• Oversee daily food preparation, outlet sanitation, receipt of daily inventories, log-on reports, and food cost reports.
• Prepare daily food production sheets.
• Cut meat, poultry, and seafood according to daily business needs.
• Attend required hotel meetings and trainings.
• Participate in Manager on Duty coverage as required.
• Maintain regular attendance and high standards of personal appearance and grooming, including wearing a nametag.
• Comply with Highgate Hotel standards and regulations to support safe and efficient hotel operations.
• Maximize productivity, identify problem areas, and assist with implementing solutions.
• Anticipate, prevent, identify, and resolve problems as necessary.
• Maintain confidentiality and perform other duties as requested by management.

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• Life insurance
• Short-term and long-term disability insurance
• 401(k) retirement plan with employer matching contributions
• Paid holidays
• Paid vacation
• Paid sick leave in accordance with applicable law
• Employee assistance program
• Educational opportunities and tuition reimbursement
• Paid jury duty, personal, medical, and military leave in accordance with applicable law

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed