Banquet Sous Chef

Kyle, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $49,600.00 - $66,900.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

wellness programs

Job Description

JW Marriott Austin is a luxury hotel located in the heart of downtown Austin, Texas. Renowned for its exceptional service and sophisticated ambiance, the JW Marriott Austin caters to both business and leisure travelers looking for upscale accommodations and dining experiences. This hotel is part of the Marriott International chain, known globally for its commitment to quality, innovation, and guest satisfaction. The property features elegant guest rooms, extensive event spaces, and multiple dining outlets, making it a premier destination in the vibrant city of Austin. With a focus on creating memorable moments for guests by delivering personalized and high-quality service, JW Marriott Austin fosters a culture of excellence and continuous improvement in all aspects of its operations. This includes a strong emphasis on culinary arts and food service, which are integral to the guest experience at this five-star property.

The position being offered is that of a Chef who acts as the immediate direct support to the Executive Sous Chef or as the lead chef when the Executive Sous Chef is not on site. This role is critical in overseeing all Food and Beverage daily operations within specific culinary outlets or disciplines in the hotel. The Chef is responsible for managing the kitchen brigade, maintaining food quality and safety standards, and implementing innovative menu creations that reflect seasonal and fresh ingredient usage. This role requires someone who can balance quality and profitability while fostering a positive and cooperative work environment among kitchen staff. The Chef plays a pivotal role in staff training, hiring, and mentoring to promote professional growth and maintain high standards. Additionally, the Chef supports various operational functions including inventory control, budgeting, and collaboration with sales and front-of-house teams to boost food and beverage marketing initiatives. The work environment demands a blend of physical and cerebral effort, along with proficiency in managing culinary equipment, adherence to health and safety regulations including HACCP standards, and strong administrative capabilities such as payroll and invoice processing. This full-time role is ideal for a culinary professional with an associate degree in culinary arts or business administration, who thrives in a dynamic, high-end hotel setting focused on excellence and innovation.

Job Requirements

Associates degree in culinary arts or business administration
Proven experience in food and beverage industry in a supervisory capacity
Ability to manage and train kitchen staff effectively
Knowledge of local health department regulations and corporate food safety guidelines
Competency in basic computer applications such as Excel and Word
Strong organizational abilities and multitasking skills
Willingness to work in a physically demanding environment
Excellent communication skills
Commitment to maintaining high food quality and safety standards

Job Qualifications

Associates degree in culinary arts or business administration
Proven experience in culinary management or supervisory role
Strong leadership and team-building skills
Knowledge of HACCP, food safety standards, and local health regulations
Proficiency with basic computer skills including Excel, Word, Outlook, TM1
Skilled in inventory control, budgeting and food cost management
Ability to create and implement innovative menus and seasonal recipe development
Excellent communication and organizational skills
Experience in staff training, hiring and development
Basic understanding of sales and marketing related to food and beverage operations

Job Duties

Support the chef in developing and representing all food, beverage, and service of the department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing quality and profit
Assist with interviews, hire, as directed and train and manage all culinary staff on a daily basis
Have knowledge of all current local health department, corporate HACCP and food safety SOP’s, and federal guidelines, ensure the operation is in continuous compliance
Help organize, oversee and manage all food prep operations in daily operations
Help create assigned menus, recipes, use records
Help organize and execute assigned menu implementation list and timelines
Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP’s and directives, utilizing all daily forms and functions of WLW
Support the chef, sales dept, E.M., and outlet FOH in the food and beverage marketing and sales programs
Execute all accounting procedures required not limited to and including F&B check book, food checkbook, invoice processing, payroll, monthly inventories and P&L critiques in conjunction with, or as assigned
Check freshness of foods and ingredients, ensure all recipes and portion use records are followed
Monitor all food related expenses and ensure budgeted levels are achieved
Monitor all guest corporate feedback scores and conspire for positive influence on rankings
Foster a climate of cooperation and respect between coworkers
Mentor all associates for career development and advancement