Banquet Sous Chef

White Lodging; Austin (TX); On-site; USD 70,000 - 90,000; Full time

Job summary

White Lodging seeks a skilled culinary leader for Marriott Austin Downtown to oversee daily F&B kitchen operations and support the Executive Chef in all assigned outlets. The role requires hands-on leadership, menu development, and ensuring top quality and safety standards.

You will mentor kitchen staff, manage daily prep, coordinate with sales/marketing, and help control costs and inventories in a fast-paced hotel environment.

Qualifications

• Experience overseeing daily kitchen operations in a hotel or similar setting.
• Strong knowledge of food safety, HACCP, and health department guidelines.
• Ability to develop menus and work with outlets/events.

Responsibilities

• Support the Chef in developing and representing Food, Beverage, and Service for the department.
• Assist with interviews, hire, train, and manage culinary staff daily.
• Ensure compliance with health, HACCP, and federal guidelines.
• Organize and manage daily food prep operations.
• Create assigned menus and recipes; maintain records.
• Coordinate menu implementation and timelines.
• Support marketing and sales programs for F&B.
• Perform budgeting, payroll, inventories, and P&L tasks as assigned.
• Monitor food freshness and portion control.
• Track food costs to stay within budget.
• Foster teamwork and mentor associates for career growth.

Skills

Cooking knowledge

Kitchen equipment knowledge

HR basics

Sales skills

Leadership

People management

Education

Associates of Culinary Arts or Business Administrative

Tools

Excel

Word

Outlook

TM1

Job description

Description

Position Information

Location: Marriott Austin Downtown

Summary

The immediate direct support Chef in charge of a Culinary outlet or discipline or when the Executive Sous Chef isn’t on property, and has been trained in all aspects of that specific Food and Beverage daily Operations, able to oversee the entire operation.

Responsibilities

The Chef is directly responsible for all aspects of daily food preparation in assigned areas of the hotel where food is served supporting the Chef and the set directions in all areas of F&B, They direct kitchen staff and all food related concerns or topics on behalf of the Executive Chef for those assigned areas.

The following is a sample list:

• 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 & 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, & 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

Other information

COMPETENCIES

• Analytical Skills
• Leading Edge
• Creativity
• Adaptability
• Customer focus
• Coaching
• Energy
• Selecting A Players
• Team Building

Skills

• Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc
• All Cooking and preparation equipment knowledge
• All stewarding cleaning and maintenance equipment
• Basic Human Resources Skills and Knowledges
• Basic Sales Skills, and Technique Knowledges

Education/Experience

• Associates of Culinary Arts or Business Administrative

WORKING CONDITIONS

• 35% Cerebral and 65% Physical

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