Banquet Executive Chef

Charlotte, NC, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Medical

Dental

Vision

short-term disability

long-term disability

Life insurance

Employee assistance program

401(k)

Paid Time Off

Tuition Reimbursement

Complimentary rooms

Discounted rooms

Job Description

JW Marriott Charlotte is a distinguished luxury hotel located in Charlotte, North Carolina, known for offering exceptional hospitality and high-end services in a sophisticated environment. As part of the renowned JW Marriott brand, this establishment prides itself on delivering premium guest experiences through elegant accommodations, fine dining, and impeccable event management. With its prime location and world-class amenities, the hotel serves both business and leisure travelers, making it a preferred destination for conferences, banquets, weddings, and other special occasions. The culinary team at JW Marriott Charlotte plays a vital role in maintaining the hotel's reputation by ensuring that every meal... Show More

Job Requirements

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

Job Qualifications

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

Job Duties

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

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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