Banquet Sous Chef

Department: Culinary

Reports to: Executive Chef

Status: Non-Exempt

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Job Summary:

The Banquet Sous Chef will be responsible for preparing the banquet kitchen for a multitude of tasks to include the day to day preparation of meals for banquet events and to continually uphold the standards in accordance to the Fenway Hotel, Mainsail Lodging & Development and Marriott brand standards. 

Full-Time Associate Benefits:
Medical, Dental & Vision  ·  HSA & Flexible Spending Account Options  ·  Basic Life & Disability Plan Options  ·  401(k) Retirement Plan  ·  Paid Time Off  ·  Holiday Pay  ·  Career Training & Development Opportunities  ·  Tuition Reimbursement  ·  Bereavement Leave  ·  Employee Assistance Program (EAP)  ·  Jury Duty (may vary by state)  ·  Employee Discounts  ·  Employee Referral Bonus  ·  All full-service hotel employees receive a FREE meal!

Part-time associates receive all the above benefits with the exception of Medical Insurance & Holiday Pay. These part-time voluntary benefits are 100% employee paid.

Essential Functions

Day to day managing of the banquet kitchen and banquet kitchen staff.
Weekly scheduling of banquet kitchen staff.
Assists with recruiting, interviewing, hiring and training banquet kitchen staff.
Basic vegetable prep to include peeling, slicing, dicing, and portioning.
Basic and advanced sauce prep to include stocks, salad dressings, vinaigrettes, and emulsifications.
Butchering – processing whole poultry, fish, and primal cuts of larger animals.
General cleaning and supervision to include equipment, floors, walls, coolers, and freezers.
Dishwashing – all banquet kitchen team members wash dishes.
Line cooking – working alongside and with the banquet cooks under your supervision.
Plating dishes – presenting food for banquet guests to the Banquet Chef’s specifications.
Expediting – assists in directing the flow of service from banquet kitchen to meeting rooms.
Demonstration and Station cooking – assisting Executive Chef and guest chefs with presentations, reception station, action stations, and The Workshop Culinary Lab as needed.
Oversees banquet plate ups, presenting food for guests to the Banquet Chef’s specifications as needed.
Ability to do daily food/supply orders and set prep for the team.
Ability to understand and communicate banquet kitchen orders.
Ability to work efficiently and effectively while giving direction to the entire team.
Ability to perform all functions in the banquet kitchen and assist where needed.
Ability to work under pressure.
Ability to work long hours standing over hot equipment and surfaces.
Ability to work as a team in a stressful, fast-paced environment.
Knowledge of different cooking recipes and all banquet kitchen equipment.
Able to prepare outstanding quality food.
Follow SafeStaff sanitary compliance throughout every area working in the kitchen.
Follow all safety procedures to include knife safety.
Restock clean dishes, flatware, and all cooking equipment to the appropriate storage areas.
Maintain the banquet kitchen work area in an orderly and clean condition.
Follow proper hand washing and sanitary procedures.
Stock supplies for the banquet kitchen in specified locations and maintain area in order.
Supervise, sort and remove trash and clean the garbage cans daily.
Maintain trash area and place in proper area for pickup.
Assist with loading and unloading of food deliveries and supplies as needed.
Maintain a professional presentable uniform and personal grooming as dictated by Fenway Hotel guidelines.
Able to effectively communicate with the team daily.
Maintain a sense of ownership for the hotel/convention center.
Other duties as assigned by Executive Chef or Director of Food & Beverage.
Hotel Performance

Ensure successful performance providing guests with an exceptional dining experience.
Qualification Standards

Education & Experience

High school diploma or equivalent or higher
Minimum of 3 years’ experience in culinary operations in Banquets and/or Luxury Hotel
Minimum of 2 years’ leadership experience
Excellent customer service skills
Excellent communication skills, both verbal and written
Physical Demands

Ability to sit or stand for extended periods of time
Ability to communicate clearly
Corrected vision to normal range
Ability to use knives and kitchen machinery safely and effectively
Ability to lift 20 lbs. or more when needed
Ability to work long hours as needed
Mental Demands

Make sound judgments quickly
Ability to work with others in a high demand kitchen
Work on multiple tasks, making appropriate progress towards deadlines
Able to work independently, take direction, and provide direction to others
Manage differing personalities within the kitchen, the hotel, and the community
Maintain the highest degree of confidentiality
Ability to work effectively in stressful, high pressure situations
Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary

Career Information

Date Posted:
November 17, 2022

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