Banquet Executive Sous Chef Job at Marriott Bonvoy (Austin)

Executive Sous Chef

Executive Sous Chef position at newly opened Munich Marriott City West, responsi...

Location

Germany , Munich

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

Several years of experience in a comparable role as Executive Sous Chef or currently a Chef de Cuisine ready for the next step
Solid knowledge of banquet production and/or catering business
Modern leadership style with strong track record in leading and motivating teams
Creativity and hands-on mindset with keen eye for culinary trends
Deep commitment to quality and excellence
Skilled communicator with solid German and English skills
Business acumen and organizational know-how
Confident, positive attitude and hands-on approach
Dedication to guests and performance excellence
Passion for sharing knowledge with team and apprentices

Job Responsibility

Manage and coordinate day-to-day operations of the kitchen
Support Executive Head Chef with administrative tasks
Responsible for over 20 event spaces ensuring functions for up to 700 guests run smoothly
Develop creative, innovative menus and costings in line with F&B concept
Evolve coffee break offerings into talking points
Increase productivity and efficiency while maintaining high quality standards
Collaborate with service team for seamless event execution
Oversee cleanliness, maintenance and HACCP compliance in kitchen
Order and manage food and inventory
Drive growth of kitchen team and mentor apprentices

What we offer

Above-tariff remuneration
Bonus program
Worldwide travel to 9000+ hotels at employee conditions (Explore Rate)
20% discount on culinary F&B offer in hotels
Corporate benefits with discounts for leisure activities and travel
20% extra pay for work on public holidays
Allowance for job ticket/Germany ticket
Extra day off for birthday
Christmas and vacation pay according to collective agreement
20% employer contribution to retirement provision

Fulltime

Sous Chef

Location

United States , Kansas City

Salary:

57000.00 USD / Year

OysterLink

Expiration Date

Until further notice

Requirements

Mid Level (3-7 years) experience

Job Responsibility

Work directly with the Executive Chef
Help to evaluate the food production as well as the timeliness of all catering and banquet functions on and off-site
Assist in maintaining high standards of sanitation and cleanliness
Aid the Executive Chef in maintaining the highest possible rating from the Health Department monthly, throughout the year and daily on gameday
Assist in the training safety, sanitation and accident prevention controls within the kitchen
Help to develop and test recipes as well as techniques for food preparation and presentation to ensure high quality
Help ensure that all recipes and methods are being foll...

What we offer

401k
Dental Insurance
Health Insurance
Paid Time Off
Vision Insurance

Fulltime

Demi Chef

As our Demi Chef for Club Millesime, you will play an essential role in ensuring...

Location

Australia , Sydney

Salary:

Not provided

SOFITEL

Expiration Date

Until further notice

Requirements

Qualification in Commercial Cookery
1-2 Years’ experience in a 5 star environment or fine dining restaurant
Committed to maintaining exceptional hygiene, presentation, and quality in every dish
Always displays a professional appearance, representing our Sofitel brand
Ability to work a rotating roster including weekends & public holidays
A genuine passion for gastronomy and the art and flair for creating unique and memorable dining experiences
Sound understanding of food safety standards and HACCP
Reliable, motivated, and a team player, thriving in a fast-paced and dynamic setting
Attentive to detail and dedicated to keeping the kitchen organised and professional
Open to feedback and keen to grow under the guidance of experienced culinary mentors

Job Responsibility

Keep all working areas clean and tidy and ensure no cross contamination
Assist other departments wherever necessary and maintain good working relationships
Assist the Chef de Partie, Junior Sous Chef, Sous Chefs, Executive Sous Chef, Head Chef and Executive Chef while working within the Kitchen
Knowledge of all basic cooking methods including preparation of meats, seafood, starch, fruits and vegetables, desserts
Preparing, cooking, and plating outlet or banquet menu items according to established recipes cards and Sofitel Food and Beverage Brand standards
Report maintenance, hygiene and hazard issues
Awareness departmental targets and strive to achieve them as part of the team
Assist Senior Chefs with menu preparation and ensure adequate supplies are available for service

What we offer

Unparalleled access to exclusive industry benefits across a global portfolio of luxury accommodation, fine dining, and curated lifestyle experiences
Daily privileges such as artisan coffee at a preferred rate and a specially crafted Ambassador dining menu
A distinguished learning platform, an elegant fusion of expert knowledge and tailored development

Fulltime

Banquet Sous Chef

Our esteemed establishment is a distinguished banquet and hospitality service pr...

Location

United States , Vallejo

Salary:

62000.00 - 93300.00 USD / Year

OysterLink

Expiration Date

Until further notice

Requirements

Must have a high school diploma
Must have at least 5 years' experience working in a commercial kitchen
Ability to speak Spanish is preferable
Ability to organize and oversee multiple events at once
Ability to lift and carry up to 30 pounds
Able to work standing for extended periods of time
Well-groomed and highly presentable at all times as this is often a guest-facing position
Basic computer knowledge including email and Excel
Excellent guest communication and interaction skills
Excellent knowledge of a wide variety of cooking terms and techniques

Job Responsibility

Supervise all banquet cooks in the kitchen to ensure products and dishes are to the standards set by the Executive Chef and Banquet Chef
Expedite orders for assigned meal periods in a timely manner as specified in BEO
Supervise banquet stewards to ensure kitchen, pantries, and equipment are kept clean and organized at all times
Work in conjunction with the Banquet Chef and Banquet Captains to arrange for all clean china, glass, silverware, and serving pieces needed for a particular event
Work in conjunction with the Banquet Chef to produce, in a timely manner, the banquet steward schedule according to business levels
Attend BEO meetings as directed by Banquet Chef
Work in conjunction with the Banquet Chef to monitor china, glass, and silver par levels, and advise when additional items need to be replenished
Assist the Banquet Chef in ordering all foodstuffs necessary to produce menu items
Assist the Banquet Chef in performing month end inventory of all foodstuffs
Attend all departmental meetings as directed by Executive Chef and Banquet Chef

What we offer

annual bonus potential

Fulltime

Banquet Sous Chef

Location

United States , Sausalito

Salary:

76000.00 USD / Year

Cavallo Point Lodge

Expiration Date

Until further notice

Requirements

Must have a High School diploma
Must have at least 5 years’ experience working in a commercial kitchen
Ability to organize and oversee multiple events at once
Excellent knife skills
Excellent knowledge of a wide variety of cooking terms and techniques
Ability to lift and carry up to 30 pounds
Able to work standing for extended periods of time
Well-groomed and highly presentable at all times
Excellent guest communication and interaction skills
Basic computer knowledge (email, excel, etc)

Job Responsibility

Supervise all banquet cooks in the kitchen to ensure products & dishes are to the standards set by the Executive Chef & Banquet Chef
Expedite orders for assigned meal periods in a timely manner as specified in BEO
Supervise banquet stewards to ensure kitchen, pantries, and equipment are kept clean & organized at all times
Work in conjunction with the Banquet Chef and Banquet Captains to arrange for all clean china, glass, silverware, and serving pieces needed for a particular event
Work in conjunction with the Banquet Chef to produce, in a timely manner, the banquet steward schedule according to business levels
Attend BEO meetings as directed by Banquet Chef
Work in conjunction with the Banquet Chef to monitor china, glass, & silver par levels, and advise when additional items need to be replenished
Assist the Banquet Chef in ordering all foodstuffs necessary to produce menu items
Assist the Banquet Chef in performing month end inventory of all foodstuffs
Attend all departmental meetings as directed by Executive Chef & Banquet Chef

What we offer

10% bonus annual bonus potential

Fulltime

Sous Chef

The Sous Chef will assist in overseeing daily operations and production in the p...

Location

United States , Captiva

Salary:

Not provided

South Seas

Expiration Date

Until further notice

Requirements

Must possess 3+ years management experience in the food and beverage division of hotel and/or resort
3+ years of experience hiring and developing talent
5+ years in the culinary, food and beverage, or related profession experience is preferred
QSR and Outdoor Dining experience is preferred
Excellent communication skills with fluency in English required
Must possess a High School Diploma or equivalent but a Culinary Arts degree will stand out
Must be proficient in POS systems, Inventory Management Systems and Microsoft Office
Must have a valid driver’s license
Food Handlers Certification (must comply with State regulations)
Must be able to work in a fast paced, deadline driven environment

Job Responsibility

Assist in overseeing daily operations and production in the property’s culinary operations
Assist other areas as we continue to reopen the resort such as Food Trucks, The Clutch, Provisions, and Banquets/Catering events when/if applicable
Provide supportive leadership to the culinary team
Assist the Executive Sous Chef/Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste and presentation
Oversee production in all outlets including assisting with banquet functions on resort property
Work closely with the Executive Sous Chef and Executive Chef to plan and direct food preparation in kitchens
Ensure that kitchen staff has the proper direction, oversees efficiency with a hands-on approach and holds team accountable
Work on planning with the Executive Sous Chef and Executive Chef, the long-term outlook, innovative offerings, and P&L analysis
Train the kitchen staff to adhere to restaurant policies and general sanitation regulations
Organizes, schedules, and directs the work of the kitchen staff

What we offer

Low-cost Medical, Dental, Vision Plans
Paid Life Insurance
Short- and Long-Term Disability
Paid Time Off & Holidays
401(k) with 100% match up to 4 percent
Commuter and Company-paid Toll Programs

Fulltime