Banquet Sous Chef

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 WLWSupport 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

COMPETENCIES: Analytical Skills