Banquets Sous Chef Job at Marriott Bonvoy (Dallas)

Assistant Sous Chef Banquets

Management position that focuses on successfully accomplishing the daily objecti...

Location

United States , San Antonio

Salary:

25.96 - 33.17 USD / Hour

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
5 years experience in the culinary, food and beverage, or related professional area
OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
3 years experience in the culinary, food and beverage, or related professional area

Job Responsibility

Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
Maintains food handling and sanitation standards
Ensures all employees have proper supplies, equipment and uniforms
Performs all duties of Culinary and related kitchen area employees in high demand times
Oversees production and preparation of culinary items
Ensures employees keep their work areas clean and sanitary
Works with Restaurant and Banquet departments to coordinate service and timing of events and meals
Communicates areas in need of attention to staff and follows up to ensure follow through
Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets
Assists in determining how food should be presented and creates decorative food displays

What we offer

Training
development
recognition
a place where you can pursue your passions in a luxury environment with a focus on holistic well-being

Fulltime

Sous Chef - Banquets

The Four Seasons Resort Hualalai is looking for a Sous Chef who shares a passion...

Location

United States of America , Kailua-Kona, Hawaii

Salary:

82000.00 - 92500.00 USD / Year

Four Seasons

Expiration Date

Until further notice

Requirements

Required by the Hawaii State Department of Health to obtain a Tuberculous (TB) clearance card when working in food and beverage
Three to five years previous experience in a culinary/food & beverage line position, or one to two years in a supervisory or assistant manager position
Successful candidate must possess legal work authorization in United States
Weekend availability required

Job Responsibility

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met
Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen
Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality
Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments
Able to work weekends and holidays as needed

What we offer

An on-site Physical Therapist
24-hour access to Indoor and Outdoor Gym
Holiday, Vacation & Sick pay
Robust Benefit Plan
Company Match 401K Plan
Laundered Employee Uniform
Free employee meals prepared by the Four Seasons Culinary ‘Ohana
Complimentary stays at Four Seasons Worldwide
Training and Development Opportunities
Employee Recognition Programs

Fulltime

New

Banquet Sous Chef (Western Banquets)

JOB SUMMARY Exhibits culinary talents by personally performing tasks while leadi...

Location

Singapore , Singapore

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

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

Job Responsibility

Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions
Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events
Delivers a consistent, high quality product with an appetizing presentation
Works to continually improve guest and employee satisfaction while maintaining the operating budget
Ensures sanitation and food standards are achieved
Assists in determining how food should be presented and creates decorative food displays
Attends daily Banquet Event meetings to review culinary requirements
Checks the quality of raw and cooked food products to ensure that standards are met
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
Ensures compliance with all Food & Beverage policies, standards and procedures

Fulltime

Sous Chef of Banquets

Four Seasons Resort and Residences Whistler is seeking a Banquet Sous Chef to jo...

Location

Canada , Whistler

Salary:

75000.00 - 83000.00 CAD / Year

Four Seasons

Expiration Date

Until further notice

Requirements

Culinary Education is not required, but preferred
Minimum of 2-5 years of experience in culinary operation as a Sous Chef/Junior Sous Chef in a high volume, upscale operation
Previous banquets experience is considered an asset
Ability to operate and utilize culinary production equipment and tools
Experience developing less experienced culinary team members, and maximizing talent of team
Excellent working knowledge of Microsoft Office including Word, Excel, PowerPoint, with previous exposure to Four Seasons systems preferred – Workday, Birchstreet

Job Responsibility

Select, train, evaluate, lead, develop, coach, and discipline employees in the kitchen’s production areas to ensure that cultural and core standards are met
Foster a positive and supportive work environment by being present on the floor, building strong relationships with employees, and prioritizing their well-being, engagement, and development
Assist in the planning and development of recipes
ensure correct preparation and presentation of all food items through production and demonstration
Provide full oversight of the Culinary Banquets program during seasonal peaks
ensure flawless execution of events of all sizes
Support and oversee other culinary outlets during periods of low banquet activity, ensuring consistency, teamwork, and high operational standards year-round
Oversee the employee cafeteria program, ensuring quality, consistency, and a welcoming environment for staff
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
Ensure sanitation standards as set forth by Four Seasons and provincial/federal regulations, as well as the cleanliness and organization of all kitchen areas

What we offer

Housing Allowance
Winter Leisure Pass
ski pass or leisure benefit
Use of the Fitness Facility
Medical, Dental and Sick leave coverage
Employee Travel Program
complimentary and reduced rates at other Four Season
Excellent Training and Development opportunities
Complimentary meal per shift in our employee dining room
Employee Recognition Programs

Fulltime

Sous Chef - Restaurants and Banquets

The Sous Chef is responsible for the day-to-day production of the kitchen. The S...

Location

United States , Westlake

Salary:

Not provided

Pyramid Global Hospitality

Expiration Date

Until further notice

Requirements

Culinary internship, apprenticeship or degree preferred
Two years of Supervising or Peer Trainer experience required
Three years’ culinary experience required
Good computer skills. Proficient in Microsoft Excel and Outlook. Word, PowerPoint, Microsoft Teams and OneNote experience desirable
Knowledge of culinary applications such as ChefTech or similar desirable
Manager Food Safety certification required within 30 days of starting position required

Job Responsibility

Responsible for the day-to-day production of the kitchen
Assure that cooks have everything they need to be ready for service and assist Supervisor on stations, if needed
In charge of ordering and assisting Chef with menu development
Responsible for recruiting, interviewing, training, coaching, discipline and conducting performance appraisals for direct reports
Responsible for creating schedules and approving employees’ time, time off and shift changes
Assign, train, support and direct the staff to carry out the basic operation of their roles
Coach, develop and provide feedback to the staff for the continued growth in their current and future positions
Responsible for the day-to-day operations of the kitchen team
Ensures culinary team is ready for each meal period and stations are set on time
Conduct spot-checks to ensure recipes are being followed to standard and consistency is maintained

What we offer

Awesome Employee Focused Culture with many Associate Events
Closed many weekends and most holidays - 10 days of holiday pay
Up to 14 Vacation & Sick days per year
Weekly pay
Leadership and Career development programs. Many opportunities to grow and transfer to new positions
Free Lunch in our newly remodeled Associate Cafeteria
Eligible for Medical Insurance and other awesome benefits within 30 days of employment
Employer matching 401k
Tuition Reimbursement
Free parking on-site

Fulltime

New

Junior Sous Chef

Entry level management position that focuses on successfully accomplishing the d...

Location

India , Goa

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

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

Job Responsibility

Maintains food handling and sanitation standards
Performs all duties of Culinary and related kitchen area employees in high demand times
Oversees production and preparation of culinary items
Ensures employees keep their work areas clean and sanitary
Works with Restaurant and Banquet departments to coordinate service and timing of events and meals
Complies with loss prevention policies and procedures
Strives to improve service performance
Communicates areas in need of attention to staff and follows up to ensure follow through
Leads shifts while personally preparing food items and executing requests based on required specifications
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions

Fulltime

New

Executive Sous Chef

Exhibits culinary talents by personally performing tasks while assisting in lead...

Location

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

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

Job Responsibility

Provides direction for all day-to-day operations
Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
Utilizes interpersonal and communication skills to lead, influence, and encourage others
advocates sound financial/business decision making
demonstrates honesty/integrity
leads by example
Encourages and builds mutual trust, respect, and cooperation among team members
Serving as a role model to demonstrate appropriate behaviors
Ensures property policies are administered fairly and consistently

Fulltime

New

Junior Sous Chef

Entry level management position that focuses on successfully accomplishing the d...

Location

India , Indore

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

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

Job Responsibility

Maintains food handling and sanitation standards
Performs all duties of Culinary and related kitchen area employees in high demand times
Oversees production and preparation of culinary items
Ensures employees keep their work areas clean and sanitary
Works with Restaurant and Banquet departments to coordinate service and timing of events and meals
Complies with loss prevention policies and procedures
Strives to improve service performance
Communicates areas in need of attention to staff and follows up to ensure follow through
Leads shifts while personally preparing food items and executing requests based on required specifications
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions

Fulltime

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Banquets Sous Chef

Job Description

Job Responsibility

Requirements

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