Franchised Banquet Sous Chef

Thank you for your interest in this position. It is a job opportunity with one of Marriott International’s franchisees.

Please apply via email at - 

• Stewards
• Cook 1
• Cook 2
• Pastry cooks

• 3-5 years Sous Chef experience in a high volume establishment
• College or culinary or extensive cooking and production experience
• Food Handlers Managers Certificate

• Prepares daily production list
• Ensures that all stations remain stocked before and during the meal period.
• Verifies that kitchen staff follows all recipes and portion servings correctly
• Keeps kitchen, dish, and storage areas clean and organized
• Places food and supply orders as directed
• Receives product by verifying invoice and freshness of merchandise 
• Assist in hiring and training employees to company standards
• Sets excellent customer service and work examples
• Actively participates as a member  of the management team
• Manages Staffing levels throughout shift.
• Overseas kitchen labor and food cost to budgetary requirements 
• Performs additional responsibilities, although not detailed, as requested by the Chef at anytime.

• Professional communication skills, oral and written
• Ability to work in a high energy and demanding environment
• Works well under pressure
• Can effectively solve problems
• Able to take direction
• Organization and leadership skills

• G.U.E.S.T. Service - Manages difficult or emotional customer situations; responds promptly to customer needs; solicits customer feedback to improve service; responds to requests for service and assistance; meets commitments.
• Teamwork - Balances team and individual responsibilities; exhibits objectivity and openness to others' views; gives and welcomes feedback; contributes to building a positive team spirit; puts success of team above own interests; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed.
• Diversity - Demonstrates knowledge of EEO policy; Shows respect and sensitivity for cultural differences; educates others on the value of diversity; promotes a harassment-free environment; builds a diverse workforce.
• Ethics - Treats people with respect; keeps commitments; inspires the trust of others; works with integrity and ethically; upholds organizational values.
• Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance; monitors own work to ensure quality.
• Quantity - Meets productivity standards; completes work in timely manner; strives to increase productivity; Works quickly.
• Safety and Security - Observes safety and security procedures; determines appropriate action beyond guidelines; reports potentially unsafe conditions; uses equipment and materials properly.
• Attendance/Punctuality - Is consistently at work and on time; ensures work responsibilities are covered when absent; arrives at meetings and appointments on time.