Sous Chef-Banquets Job Marriott

Responsibilities

• Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff.
• Assists in coordinating menus, purchasing, scheduling, food preparation and plating for catering events.
• The individual is responsible for delivering a consistent, high quality product with an appetizing presentation.
• Works to continually improve guest and employee satisfaction while maintaining the operating budget.
• Must ensure sanitation and food standards are achieved.

Education and Experience

• High school diploma or GED; 4 years’ experience in the culinary, food and beverage, or related professional area. OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 year experience in the culinary, food and beverage, or related professional area.

How to Apply

Click here to apply