What are the responsibilities and job description for the Banquet Sous Chef - Franchised position at Marriott International?
Job Category Food and Beverage & Culinary
Location JW Marriott Miami, 1109 Brickell Avenue, Miami, Florida, United States VIEW ON MAP
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Management
Additional Information: This hotel is owned and operated by an independent franchisee, MDM Hotel Group, Ltd.. 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.
JOB SUMMARY
Supervises the banquet food prep staff and manages all food related catering functions. Coordinates menus, purchasing, staffing and food prep and plating for banquet catering functions. Is responsible for ensuring a consistent, high quality food product for all events. Works with the Food and Beverage management team and associates to continually improve guest and associate satisfaction while maintaining the operating budget.
Job Requirements
- Operations/Property Management
- Supervises banquet kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.
- Plans and manages food quantities and plating requirements for all banquet functions.
- Assists Executive Chef and Sous Chef with kitchen operations as necessary.
- Performs all duties of kitchen associates as required.
- Recognizes superior quality products, presentations, and flavor.
- Maintains food preparation handling and correct storage standards.
- Estimates daily Banquet Event Order production needs; communications production needs to key personnel.
- Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing.
- Maintains purchasing, receiving and food storage standards.
- Ensures compliance with all local, state, and federal (OSHA, ASI and Health Department) regulations.
- Coordinates banquet production and plating with the Executive Chef, Sous Chef and Banquet Maitre'd.
- Supports procedures for food & beverage portion and waste controls.
- Follows proper handling and right temperature of all food products.
- Knows and implements Marriott's 39 Point Safety Standards.
- Helps the Chef research and test new food products in conjunction with Company initiatives.
- Understands and maintains all standard recipes on the ChefTec software.
- Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
- Operates and maintains all department equipment and reports malfunctions.
- Orders associate uniforms according to budget and ensures uniforms are properly inventoried and maintained.
- Purchases appropriate supplies and manages inventories according to budget.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Interacts with guests/customers, community, Company representatives, vendors and local education systems as needed.
Description of Pay and Benefits
Benefits
Health Insurance
Dental and Vision
Paid Time Off
401K
Parking and Metro Reimbursement
Travel Perks and Benefits
Recognition and Rewards
Growth Opportunities
Holiday pay
Free Meals
Free uniforms
Free life insurance
Free short-term disability
…and much more!
This company is an equal opportunity employer.
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