Banquet Sous Chef

White Lodging; Austin (TX); On-site; USD 70,000 - 100,000; Full time

Job summary

White Lodging is seeking an immediate direct support Chef to oversee a culinary outlet, stepping in when the Executive Sous Chef is not on property. This role requires broad training across daily F&B operations and strong oversight of the kitchen brigade to ensure quality, consistency, and profitability.

The candidate will support menu development, recruit and train culinary staff, and ensure compliance with local health regulations, HACCP standards, and WLW SOPs.

Qualifications

• Associates degree in Culinary Arts or Business Administration.
• Experience in high-volume food and beverage operations.
• Strong leadership and cross-functional training abilities.

Responsibilities

• Support the Chef in developing F&B and service programs across outlets.
• Interview, hire, train, and manage culinary staff daily.
• Ensure compliance with health and safety standards and SOPs.
• Organize and oversee daily food prep operations and menu implementation.
• Monitor budgets and inventory, contributing to P&L analyses.
• Mentor associates for career development and team cohesion.

Skills

Excel

Word

Outlook

Cooking knowledge

Stewarding equipment knowledge

HR knowledge

Sales techniques

Education

Associates of Culinary Arts or Business Administration

Tools

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

• 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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