Job Information
Marriott Banquet Executive Chef - Franchised in Indianapolis, Indiana
Job Number 24145867
Job Category Food and Beverage & Culinary
Location Indianapolis Marriott Downtown, 350 W. Maryland Street, Indianapolis, Indiana, United States
Schedule Full-Time
Located Remotely? N
Relocation? Y
Position Type Management
Additional Information: This hotel is owned and operated by an independent franchisee, White Lodging Services Corp.. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.
Summary:
Oversees all culinary aspects of banquet and catering functions in conjunction with the executive chef.
Responsibilities
Plan and oversee day-to-day banquet culinary operations and give direction to associates
Create and implement menu selections for special banquet themes and events
Ensure the consistency in the preparation of all food items according to hotel recipes and standards
Follow all safety and sanitation policies
Contribute to maximizing the overall departmental profit
Control and analyze the quality levels of production and presentation, guest satisfaction, merchandising and marketing, operation/payroll/food costs, sanitation, and cleanliness and hygiene
Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting coaching & counseling, conducting evaluations, training, scheduling, assigning work, and delivering recognition and reward
Participate in the development of the kitchen’s business strategies
Supervise daily setup for menu, anticipate business volume, and adjust work areas/schedules accordingly
Manage time effectively and efficiently
Establish and maintain effective employee relations and interdepartmental working relationship
Additional duties as assigned
COMPETENCIES
Independence
Stress Management
Adaptability
Creativity
Analysis Skills
Oral Communication
Inspiring Followership
Energy
Passion
Ambition
SKILLS
Knowledge of culinary skills and operation
Computer literate
Interpersonal and problem solving abilities
Ability to work cohesively as part of a team
Written and oral communication skills
Ability to train culinary staff
EDUCATION/EXPERIENCE
1-2 years as a Sous Chef
College degree or equivalent degree from a recognized culinary institute preferred
Previous hospitality experience required
WORKING CONDITIONS
Ability to lift and carry up to 50 pounds
Must be able to lift frequently loads up to 30 pounds
Must be able to stand or sit for long periods of time
Constant walking throughout shift
Must be able to talk, hear, and taste
Salary: 95-110K
FULL TIME BENEFIT OVERVIEW
Medical, Dental, and Vision
Short- and Long-Term Disability and Life Insurance
Employee Assistance Program (EAP)
401(k)
Paid Time Off to include Vacation, Holidays, & Sick
Tuition Reimbursement
Complimentary and Discounted Rooms
This company is an equal opportunity employer.
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