Banquet Sous Chef: Lead Events Kitchen Team

White Lodging

Austin (TX)

Vor Ort

USD 85.000 - 120.000

Vollzeit

vor 22 Stunden
Sei unter den ersten Bewerbenden

Eine vollständige Bewerbung in einer Minute

Maßgeschneiderter Lebenslauf und Anschreiben – versandbereit.

Schaffe es an den ATS-Filtern vorbei

Zusammenfassung

White Lodging at Marriott Austin Downtown seeks an immediate direct support Chef responsible for daily culinary operations across outlets. This role oversees food preparation, guides kitchen staff, and acts on behalf of the Executive Sous Chef when needed.

You will develop and implement menus, monitor quality and safety, control costs, train and mentor associates, align with Health Dept standards, and support Sales and marketing programs within F&B as directed by leadership.

Qualifikationen

  • Associates degree in Culinary Arts or Business Administration as a minimum.
  • Strong leadership and people management skills.
  • Experience in high-volume food production and safety standards.
  • Ability to mentor staff and drive continuous improvement.
  • Knowledge of HACCP, health codes, and SOPs.

Aufgaben

  • Develop and represent all Food, Beverage, and Service for the department.
  • Assist with interviews, hire, train, and manage culinary staff daily.
  • Ensure compliance with local health dept, HACCP, and federal guidelines.
  • Organize and manage daily food prep operations.
  • Create menus, recipes, and documentation for records.
  • Monitor food costs, budgets, and inventory; support marketing programs.

Kenntnisse

Analytical Skills
Leading Edge
Creativity
Adaptability
Customer focus
Coaching
Energy
Team Building

Ausbildung

Associates of Culinary Arts or Business Administrative

Tools

Excel
Word
Outlook
TM1

Jobbeschreibung

White Lodging at Marriott Austin Downtown seeks an immediate direct support Chef responsible for daily culinary operations across outlets. This role oversees food preparation, guides kitchen staff, and acts on behalf of the Executive Sous Chef when needed.

You will develop and implement menus, monitor quality and safety, control costs, train and mentor associates, align with Health Dept standards, and support Sales and marketing programs within F&B as directed by leadership.

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