Banquet Sous Chef

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 conveniently located on the campus on UNC Charlotte in the heart of University City, just a quick ride from Uptown on the Blue Light Rail Line. If you are looking for #flexible hours, awesome tips and a great place to work! hit us up! We are passionate about being the best employer in the city.

Sage Hotels vision is ensuring a culture that “makes the ordinary extraordinary!” The ideal candidate should champion this culture in every touchpoint of our business from our associates, guests, owners, and communities. The service and courtesy you extend and promote daily will ensure a healthy and productive culture of serving others with excellence.

Make your mark at the quintessential spot in the University City, a true landmark location. We are loaded with benefits, a team-centric culture, and opportunities to grow your career. Work where you belong.

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.

Join us today!

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