Banquet manager [h1.location_city]

Description

We are looking for our next great team member to join us on our Banquets team as a Sous Chef at the Marriott Syracuse Downtown hotel . We are committed to providing you with :

• Highly competitive wages
• An exceptional benefit plan for eligible associates & your family members

401K matching program for eligible associates

Here is what you will be doing each day

Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling / storage of all food items in accordance with standards. Coordinate the purchase of all food and maintain menus, maintaining approved food costs and labor costs. You will also be training & providing clear direction to the staff for efficient and effective execution of tasks as well as assisting the Executive Sous Chef with any disciplinary actions. Collaborate with banquet staff & sales team to ensure event completion and guest satisfaction.

Does this sound like you?

You have experience in high volume kitchen settings and are comfortable with preparing and cooking large batches of food items. You are able to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary. You thrive in a fast-paced environment and are able to maintain high cleanliness and safety standards in the kitchen. You're cool under stress and welcome the challenge of exceeding guest expectations every time! You have a self-starting personality with an even disposition.

Payrate : $26.00 / hour; Hours : 47.5 hours per week with overtime pay

At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

Qualifications

Must have experience cooking in a high volume restaurant or catering.

Licenses and Certifications

Preferred

ServSafe Food Mgr Cert

Experience

Required

3 years :

Must have experience cooking in a high volume restaurant or catering.