Additional Information: This hotel is owned and operated by an independent franchisee, Turnberry Associates. The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.

Examples of Duties (includes but is not limited to the following):

• Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food
• Oversee private dining menu production and execution for events
• Coordinate service with restaurant and banquet operations
• Coordinate the inventory, purchasing and disbursement of all supplies
• Support Banquet Chef and Banquet Senior Sous Chef in all related duties
• Support, lead and motivate all banquet kitchen staff
• Provide Internal Guests with coaching and counseling as needed to achieve performance objectives and reach their fullest potential
• Support Banquet Chef and Banquet Senior Sous Chef with labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
• Support Banquet Chef and Banquet Senior Sous Chef with food planning quantities and plating requirements for all banquet functions
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions
• Recognize superior quality products, presentations and flavor
• Supports procedures for food & beverage portion and waste controls
• Cross utilize teams to cover all needs of the operation
• Ensure compliance with all Food & Beverage policies, standards and procedures
• Support Banquet Chef and Banquet Senior Sous Chef by monitoring all related costs and expenses to insure profit of all venues
• Insure all HACCP procedures are followed
• Innovate and create new features within food and beverage
• Perform additional duties and projects as assigned

• Ability to speak, read, write and understand English
• Professional demeanor appropriate for a luxury environment
• 3 (three) years of experience in relevant luxury establishments
• 1 (one) year as a Banquet Sous Chef in high-volume operation
• Positive attitude, integrity, and dedication to quality and excellent presentation
• Sense of urgency and thrives in a fast-paced environment
• Extensive HACCP knowledge and require certifications
• Excellent culinary skills and techniques and highly creative
• Computer literate
• Mature leadership skills
• Advanced food and beverage financial understanding

• High School diploma or equivalent required
• Associates Degree in Culinary and/ or Hospitality Management preferred

This company is an equal opportunity employer.

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