Sous Chef OEM/HM

Wilmington, NC, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $42,700.00 - $57,700.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

Employee assistance program

Job Description

Courtyard by Marriott Carolina Beach Oceanfront is a premier oceanfront hotel destination renowned for hosting weddings, conferences, meetings, and social events. Situated directly on the stunning coastline, the hotel offers guests breathtaking views and an unforgettable coastal hospitality experience. As part of the Marriott brand, the hotel maintains high standards of service, quality, and guest experience. Whether it is for intimate gatherings or large-scale celebrations, Courtyard by Marriott Carolina Beach Oceanfront is committed to delivering seamless event execution supported by exceptional culinary offerings and attentive service. The oceanfront location and stylish accommodations create the perfect environment for both business and leisure travelers seeking comfort combined with the allure of the beach.

The Banquet Sous Chef plays a vital role in the culinary operations at Courtyard by Marriott Carolina Beach Oceanfront. This leadership position assists in planning, directing, coordinating, and executing all operations within the banquet kitchen. The Sous Chef ensures that every dish served at events meets Marriott's trusted brand standards through hands-on leadership and a strong focus on quality. Working closely with the culinary team, the Sous Chef is responsible for maintaining a highly trained, motivated, and empowered staff, fostering an environment of collaboration and excellence. This position requires detailed oversight of all banquet culinary activities, including food preparation, presentation, and sanitation, ensuring an exceptional dining experience for all guests. The Sous Chef also partners with other food and beverage departments to coordinate menu development and event logistics, contributing to the success of weddings, conferences, and social functions.

In this role, the Banquet Sous Chef must be a proactive leader who can step into the Executive Chef position when necessary while maintaining a hands-on approach to daily kitchen operations. Key responsibilities include training culinary staff, managing food costs, ensuring compliance with safety and health regulations, coordinating deliveries, and overseeing food quality during peak service times. Attention to detail, strong communication skills, and a passion for culinary excellence are essential for success. This position offers an excellent opportunity for culinary professionals who thrive in a dynamic, team-oriented setting and are committed to upholding the quality and service standards synonymous with the Marriott brand. Employment is full-time, and this role is tailored for those who wish to contribute significantly to memorable events in a beautiful oceanfront environment.

Job Requirements

Bachelor's degree in a related field or culinary school plus two years of related experience
or high school diploma or equivalent plus five years of related experience
computer skills required
familiarity with Microsoft Office preferred
experience with hotel systems such as MICROS required
knowledge of restaurant and culinary operations within a hotel environment
must comply with all health and safety regulations
ability to work in a fast-paced environment
strong leadership and coaching skills
excellent communication abilities

Job Qualifications

Bachelor's degree in a related field or culinary school plus at least two years of related experience
or high school diploma or equivalent plus at least five years of related experience
any equivalent combination of education and experience providing required skills
computer skills with familiarity in Microsoft Office preferred
experience with hotel systems such as MICROS required
knowledge of restaurant and culinary operations within a hotel environment
understanding of laws and regulations related to culinary operations

Job Duties

Maintain a hands-on approach to all culinary operations
work collaboratively with all members of the food and beverage team in menu planning, development, and execution
ensure all culinary staff is properly trained to standards and able to carry out the operations of the department
assist in calculating accurate, theoretical, and weighted food costs and coordinate with accounting for food costs
give instructions to cooking personnel in fine points of cooking
cook and carve meats, and prepare dishes, such as sauces, during rush periods and for banquets and other social functions
taste and evaluate all food items within the operation
estimate production needs on a daily and weekly basis and communicate production needs to key kitchen associates daily
schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
work with culinary staff to ensure portion sizes, garnishing, presentation, and preparation of food exceed standards
monitor compliance with health and fire regulations regarding food preparation and serving
keep records required by government agencies regarding sanitation and food subsidies when appropriate
assist in establishing standards for personnel performance and customer service
review work procedures and operational problems to improve service, performance, or safety
organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance
record and analyze the number, type, and cost of items sold to identify less profitable items
arrange for equipment maintenance and repairs and coordinate services such as waste removal and pest control
train workers in food preparation, service, sanitation, and safety procedures
coordinate with the Front Office for VIP lists and group information
coordinate with Catering, Conference Services, and Banquet Departments for catering procedures, Banquet Event Orders, and weekly forecast meetings