Banquet Sous Chef

Orlando, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $63,000.00 - $84,000.00

Benefits

bonus program

Comprehensive health care benefits

401(k) plan with up to 5% company match

Employee stock purchase plan at 15% discount

accrued paid time off including sick leave where applicable

Life insurance

Group disability insurance

Travel Discounts

Adoption assistance

Paid parental leave

Health savings account

flexible spending accounts

Tuition Assistance

Pre-tax commuter benefits

Life and work wellness benefits

Job Description

JW Marriott Orlando Grande Lakes is a distinguished luxury hotel located in Orlando, Florida, known for its exceptional service, elegant accommodations, and commitment to providing guests with an unparalleled hospitality experience. Part of Marriott International's luxury portfolio, JW Marriott properties boast a rich legacy of exceptional quality and service, founded on the principles set forth by J. Willard Marriott. This establishment prides itself on fostering a work environment that values its associates, offering opportunities for professional growth, development, and holistic well-being. JW Marriott Orlando Grande Lakes specifically features stunning resort amenities and sophisticated banquet facilities, making it a sought-after destination... Show More

Job Requirements

High school diploma or GED
4 years experience in culinary, food and beverage, or related professional area
OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in culinary, food and beverage, or related professional area
Ability to communicate effectively
Strong leadership and organizational skills
Commitment to maintaining food safety and sanitation standards
Capability to manage kitchen operations and staff
Willingness to work full-time on-site at JW Marriott Orlando Grande Lakes
Flexibility to handle the physical demands of kitchen work
Availability to manage shifts and lead team members
Ability to use labor management systems and technology

Job Qualifications

High school diploma or GED with 4 years experience in culinary, food and beverage, or related field
OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years experience in culinary, food and beverage, or related professional area
Demonstrated culinary skills in food preparation and presentation
Leadership experience in managing kitchen operations and staff
Strong knowledge of food safety, sanitation, and hygiene standards
Ability to develop culinary innovations and decorative presentations
Effective communication and interpersonal skills
Proven ability to manage budgets and control food costs
Experience with labor management and scheduling systems
Competency in training and mentoring staff
Customer service orientation and problem-solving skills
Familiarity with applicable laws and regulations related to food service and safety

Job Duties

Manages kitchen shift operations and ensures compliance with all food and beverage policies, standards and procedures
Estimates daily production needs and communicates production requirements to kitchen personnel
Assists Executive Chef with all kitchen operations and preparation
Prepares and cooks foods of all types for regular service or special functions
Develops and designs new culinary applications, ideas, systems, or products
Creates decorative food displays and determines food presentation
Maintains purchasing, receiving, and food storage standards
Ensures compliance with food handling and sanitation standards
Performs all duties of kitchen managers and employees as necessary
Recognizes superior quality products, presentations, and flavor
Ensures compliance with applicable laws and regulations
Follows proper handling and right temperature of all food products
Operates and maintains all department equipment, reporting malfunctions
Checks quality of raw and cooked food products to ensure standards are met
Supervises and coordinates activities of cooks and kitchen staff engaged in food preparation
Leads shifts while personally preparing food items and executing requests based on specifications
Utilizes interpersonal and communication skills to lead, influence, encourage, and advocate sound financial decision-making
Builds mutual trust, respect, and cooperation among team members
Serves as a role model demonstrating appropriate behaviors
Maintains productivity level of employees
Ensures employees understand expectations and parameters
Establishes open, collaborative relationships within the team
Administers property policies fairly and consistently
Communicates performance expectations in accordance with job descriptions
Recognizes successful performance and produces desired results
Provides customer service above and beyond for satisfaction and retention
Manages day-to-day operations ensuring quality and meeting customer expectations
Sets positive examples for guest relations
Empowers employees to provide excellent customer service
Interacts with guests to get feedback on product quality and service levels
Handles guest problems and complaints promptly
Achieves and exceeds performance, budget, and team goals
Develops specific goals and plans to prioritize, organize, and accomplish tasks
Utilizes labor management system for scheduling and tracking attendance
Trains employees in safety procedures
Identifies developmental needs of others and coaches or mentors to improve skills
Communicates and assists individuals to understand guest needs, providing guidance and feedback
Participates in employee performance appraisal process and provides feedback
Brings issues to the attention of department manager and HR as necessary
Provides information to supervisors, co-workers, and subordinates via various communication methods
Analyzes information and evaluates results to solve problems
Attends and participates in all pertinent meetings

Job Location

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