Overview:

An inspiring career awaits you! 

The Kessler Collection is a portfolio of luxury boutique hotels, unique restaurants and experiences with a Bohemian twist. The collection's captivating hotels feature curated art, original music, unique architecture and stories around every corner, all located in destinations people want to be. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being. We believe people want to be inspired!

Grand Performers may enjoy a range of benefits, including:

Marriott Employee Discounts Worldwide

Competitive Wage & Discretionary Bonus Program

Medical, Dental, Vision Insurance

Company-Sponsored Life Insurance

Short & Long-Term Disability Insurance

Tuition Reimbursement Program

401(K) with Discretionary Company Matching Contributions

Employee Assistance Program

Responsibilities:

JOB SUMMARYThe overall objective and purpose of the Banquet Sous Chef position is to oversee the daily operations of the banquet culinary department under the direction of the Executive Chef. This includes monitoring the banquet culinary operation while maintaining profitability and quality control. They are to provide inspiring and strategic leadership while directing the activities of the banquet department in support of the mission, core values, standards and goals established by the company. 

CORE RESPONSIBILITIESMaintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish.

Assist the Executive Chef in developing banquet menus, recipes cards and specifications according to the Kessler SOPs.

Set Standards and methods for portion control for each dish on the banquet menu, with the perceived value factor in mind.

Ensures all banquet recipes are followed exactly and consistently.

Assumes responsibility for banquet kitchen in absence of Executive Chef.

Monitors inventory on a daily basis to ensure proper levels and quality

Manage food and labor costs within budgeted guidelines.

Arranges training of staff on the proper use and cleaning of equipment and cleaning supplies.

Assist with organizing banquet kitchen meetings at least once a month.

Participates in Grand Performer performance appraisals and progressive discipline as required.

Assist Executive Chef with developing and coaching staff.

Participates and attends manager meetings and all other mandatory meetings.

Maintains the banquet kitchen cleanliness and organization standards.

Completes daily walkthroughs of banquet kitchen area.

Assist the Executive Chef in tracking food costs and completing monthly inventory.

Qualifications:

KNOWLEDGE, SKILLS, AND ABILITIES Strategic business leader - Works strategically to devise plans in alignment with organizational goals.

Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects.

Generates alignment - Ensures proper time and effort is spent to build high level performance and consistency throughout collection.

Leads with courage - Provides a culture of accountability.

Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals

Advanced level of written, verbal, and interpersonal communication skills.

Ability to implement and uphold service standards

Effectively motivate associates and maintain a cohesive team

Ability to prioritize and organize work assignments

Ability to work well in stressful, high-pressure situations

Ability to work with and understand financial information, data and basic arithmetic functions

Ability to maintain and build relationships with existing and potential clients as well as industry contacts

Ability to prepare wide range of culinary offerings

MINIMUM QUALIFICATIONSCulinary degree or related training equivalent in the Hospitality/Restaurant Industry - required

2+ years of relevant work experience in similar scope and title – required

Experience within luxury brand/markets – preferred

Food Safety Manager certification – preferred or attained within 30 days

SUPERVISORY RESPONSIBILITIESBanquet Culinary Supervisor

WORK ENVIRONMENTMust be comfortable working in a shared space, with constant noise, without the use of a private office.

Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.

Must be able to work safely in a kitchen environment with high temperatures and humidity

Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.

PHYSICAL DEMANDSWhile performing the duties of this job, the incumbent is regularly required to move 10lbs on a daily basis.

Push, pull, and lift up to 50lbs on a weekly basis.

While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus,  airplane or other means of transportation which require sitting, waiting and standing for long and short periods of time.

The Kessler Collection is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.