Banquet Sous Chef

Sage Hospitality; Charlotte (NC); On-site; USD 48,000 - 64,000; Full time

Benefits offered by this job

Medical, dental, & vision insurance

Health savings and flexible spending

401(k) with employer matching

Employee Assistance Program

Tuition Reimbursement

Hotel and dining discounts

Employee Referral Bonus Program

Job summary

The UNC Charlotte Marriott, managed by Sage Hospitality Group, is seeking a Banquet Sous Chef to lead daily banquet food production for events. You will supervise kitchen staff, ensure top-quality plating, and help control costs while upholding safety standards.

Reporting to the Executive Chef, you will plan menus, coordinate with catering staff, and contribute to delivering memorable guest experiences at a landmark University City venue.

Qualifications

• Thorough knowledge of the catering and food profession.
• Ability to supervise and manage staff.
• Strong oral and written communication.
• Good hearing and visual acuity.
• Moderate speech and literacy skills.

Responsibilities

• Supervise daily banquet food production; control food and labor costs and ensure safety standards.
• Lead banquet kitchen staff; coach and evaluate performance.
• Coordinate events with catering staff to meet customer expectations.
• Maintain sanitation and equipment safety in the kitchen.

Skills

Catering knowledge

Management skills

Communication skills

Verbal communication

Reading comprehension

Education

Post-high school education (1-2 years)

Job description

Why us?

Work Where you Belong!

Here we grow again! We are excited to add the Banquet Sous Chef to our team here at the UNC Charlotte Marriott!

We are a warm and welcoming here at the UNC Charlotte Marriott, a 226-room hotel featuring 24,000 sq ft of meeting space conveniently located north of the downtown Charlotte area. We are excited to be the newest gathering place featured in the university area with our Golden Owl Tavern. We are easily located north of the city on the campus of University of North Carolina at Charlotte. A compact and cozy place to chill and enjoy managed by Sage Hospitality.

Our team represents the best and brightest in the industry, we are an award-winning team, most recently our property, was awarded the Hotel of the Year from the NFL NFC for outstanding hotel service! and ranked in the top ten of Marriott Branded hotels in several categories. Join forces with the top hospitality team and help navigate our guests through their journey. Together we create a friendly, supportive culture that is intriguing and refreshing to those who are seasoned in hospitality as well as those putting their toes in the water for the first time.

As a member of the leadership team, you will have the opportunity for personal growth, and to impact the growth and development of your team, while we continue to focus and engage with our community to enrich lives one experience at a time.

Our vision is to be recognized by our customers as the best in our business through ensuring a culture that “makes the ordinary extraordinary!” Join us today!

Make your mark at the quintessential spot in the University City, a true landmark location.

A Rewarding Experience:

• Opportunity to earn property incentives: upsell incentives, porterage, room service, and much more!
• Medical, dental, & vision insurance
• Health savings and flexible spending accounts
• Basic Life and AD&D insurance
• Paid time off for vacation, sick time, and holidays
• Eligible to participate in the Company’s 401(k) program with employer matching
• Employee Assistance Program
• Tuition Reimbursement
• Great discounts on Hotels, Restaurants, and much more
• Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.

Job Overview

Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes. Position reports to the Executive Chef.

Responsibilities

• Supervise daily production of food for all the catered events; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.
• Supervise banquet kitchen employees; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.
• Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.
• Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

Qualifications

Education/Formal Training

One or two years of post-high school education

Experience

One or two years of post-high school education

Knowledge/Skills

• Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work.
• Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Requires supervision/management skills. Requires oral and written communication skills.
• Must have moderate hearing -to hear equipment timers and communicate with other staff.
• Must have excellent vision to see that product is prepared appropriately.
• Must have moderate speech communication skills to be able to communicate with staff.
• Must have moderate comprehension and literacy to read and understand all BEO's

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting/Pushing/Pulling/Carrying: All these functions are essential because of the heavy production associated with Banquets. Items include food, small equipment, 75% of the time.
• Bending does become necessary when using the lower oven for cooking, 5-10 times a day.
• Full range of mobility and the ability to travel 30-50 feet on a regular basis, throughout the day.
• Standing usually during preparation or plate -up to one hour at a time, usually 3-5 times a day.
• No climbing required.
• No driving required.

Environment

Inside 95% of full shift