Banquet Executive Chef - Franchised

Additional Information: This hotel is owned and operated by an independent franchisee, White Lodging Services Corp.. The franchisee is a separate company and a separate employer from Marriott International, Inc.  The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment.  If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

Summary:
Oversees all culinary aspects of banquet and catering functions in conjunction with the executive chef.

Responsibilities

* Plan and oversee day-to-day banquet culinary operations and give direction to associates
* Create and implement menu selections for special banquet themes and events
* Ensure the consistency in the preparation of all food items according to hotel recipes and standards
* Follow all safety and sanitation policies
* Contribute to maximizing the overall departmental profit
* Control and analyze the quality levels of production and presentation, guest satisfaction, merchandising and marketing, operation/payroll/food costs, sanitation, and cleanliness and hygiene
* Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting coaching & counseling, conducting evaluations, training, scheduling, assigning work, and delivering recognition and reward
* Participate in the development of the kitchen’s business strategies
* Supervise daily setup for menu, anticipate business volume, and adjust work areas/schedules accordingly
* Manage time effectively and efficiently
* Establish and maintain effective employee relations and interdepartmental working relationship
* Additional duties as assigned

COMPETENCIES

* Independence
* Stress Management
* Adaptability
* Creativity
* Analysis Skills
* Oral Communication
* Inspiring Followership
* Energy
* Passion
* Ambition

SKILLS

* Knowledge of culinary skills and operation
* Computer literate
* Interpersonal and problem solving abilities
* Ability to work cohesively as part of a team
* Written and oral communication skills
* Ability to train culinary staff

EDUCATION/EXPERIENCE

* 1-2 years as a Sous Chef
* College degree or equivalent degree from a recognized culinary institute preferred
* Previous hospitality experience required

WORKING CONDITIONS

* Ability to lift and carry up to 50 pounds
* Must be able to lift frequently loads up to 30 pounds
* Must be able to stand or sit for long periods of time
* Constant walking throughout shift
* Must be able to talk, hear, and taste

Salary: 95-110K

FULL TIME BENEFIT OVERVIEW

* Medical, Dental, and Vision
* Short- and Long-Term Disability and Life Insurance
* Employee Assistance Program (EAP)
* 401(k)
* Paid Time Off to include Vacation, Holidays, & Sick
* Tuition Reimbursement
* Complimentary and Discounted Rooms

This company is an equal opportunity employer.

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