Banquet Sous Chef

Chicago, IL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $55,000.00 - $65,000.00

Work Schedule

Rotating Shifts

Weekend Shifts

Night Shifts

Benefits

401(k)

401(k) matching

Dental Insurance

employee discount

Flexible spending account

Health Insurance

Health savings account

Life insurance

Paid Time Off

Vision Insurance

Pet insurance

legal insurance

Colonial Worksite/Voluntary Insurance

Job Description

RFMBG Lincolnshire, LLC, operating as Marriott Lincolnshire in Lincolnshire, IL, is part of a renowned hospitality group known for delivering exceptional guest experiences in the hotel and foodservice industry. As a reputable hotel, Marriott Lincolnshire offers premium accommodations, dining, and meeting facilities, catering to both leisure and business travelers. With a commitment to outstanding service and quality, this establishment fosters an environment where innovation, teamwork, and guest satisfaction are at the forefront. Employing skilled professionals across various departments, Marriott Lincolnshire maintains a vibrant workplace culture focused on development and excellence. The company offers competitive salaries, comprehensive benefits, and opportunities for... Show More

Job Requirements

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related field
At least 2 years’ experience in the culinary, food and beverage, or related professional area
Ability to read and interpret safety rules and procedure manuals
Effective speaking skills
Basic mathematical skills including algebra and geometry
Problem-solving ability in varied situations
BASSET certification
Illinois Food Handler certification

Job Qualifications

Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment
Knowledge of techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques and sanitation standards
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related field
2 years’ experience in the culinary, food and beverage, or related professional area
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
Ability to write routine reports and correspondence
Ability to speak effectively before groups of customers or employees
Ability to calculate amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume
Ability to apply concepts of basic algebra and geometry
Ability to solve practical problems and deal with a variety of concrete variables
Must be able to use appropriate judgments related to supervisory duties
BASSET certification
Illinois Food Handler certification

Job Duties

Supervises kitchen shift operations and ensures compliance with all food and beverage policies, standards and procedures
Maintains good housekeeping procedures in preparation areas and storages
Maintains paperwork relative to production chart, high cost control charts, BEOs and special orders
Communicates food production problems with respective affected department heads
Maintains food cost control while responsible for quality of food, food handling personnel and professional work procedures
Ensures compliance with all local, state and federal (OSHA, ASI and Health Department) regulations
Checks inventories for proper storage and rotation of food
Supervises food purchasing
Assigns preparation levels based on projected business forecast
Plans to work out any leftovers and dead items
Supervises and directs training in food production and required food handling and sanitation certifications
Ensures strict compliance to recipe card system and maintains quarterly audit of system
Checks employee cafeteria to ensure proper display, temperature and sufficient supply
Interacts with guests to obtain feedback on product quality and service levels
Manages human resources in the department including hiring, training, coaching, conducting performance reviews, and resolving problems
Assists the Executive Chef and Beverage Director with menu development
Attends and participates in daily stand-ups, BEO, pre-cons and staff meetings

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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