Banquet Sous Chef

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

Job summary

White Lodging in Austin seeks a direct support Chef to lead a culinary outlet, stepping in when the Executive Sous Chef isn’t on site. You will train and supervise kitchen staff, ensure high-quality food preparation, and uphold food safety standards.

The role includes collaborating with the Chef and outlets’ leadership to deliver exceptional F&B experiences. You will manage menus, recipes, and cost controls, while mentoring associates for career growth.

Qualifications

• Proven ability to manage culinary operations and staff.
• Understanding of food safety and HACCP basics.
• Strong leadership and training skills.

Responsibilities

• Support the Chef in developing and representing all F&B, and maintain high quality using seasonal techniques.
• Direct kitchen staff and oversee daily food prep in assigned outlets.
• Assist with interviews, hire and train culinary staff daily.
• Ensure compliance with local health dept, HACCP, and federal guidelines.
• Organize and oversee food prep and menu implementation timelines.
• Monitor food costs and budgets; manage inventories and P&L with guidance.
• Foster cooperation and career development among associates.

Skills

Basic Excel

Cooking equipment knowledge

Stewarding equipment knowledge

HR basics

Sales techniques

Education

Associates of Culinary Arts or Business Admin

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