Banquet Sous Chef
Marcus Hotels & Resorts
Banquet Sous Chef
The Banquet Chef leads all banquet culinary operations, ensuring high-quality food production, cost control, and exceptional event execution while developing a high-performing team. Essential functions include leading, training, and developing the banquet culinary team, executing banquet production based on BEOs and forecasts, overseeing food quality, presentation, and consistency, managing food, labor, and operating costs, ensuring compliance with food safety and sanitation standards, collaborating with sales, catering, and operations teams, and acting as the culinary leader during high-volume events.
Position requirements include 35+ years of culinary experience, banquet or high-volume preferred, previous leadership experience required, strong knowledge of food safety and cost control, and the ability to work flexible schedules including weekends and holidays.
Why join our hospitality team? Full-time benefits include medical, dental, vision, 401K with company match, paid time off (PTO) and 6 company paid holidays, employee meal program, employee discounts with Marriott Hotels and Marcus Hotels & Resort properties, career growth and development opportunities, and employee assistance program.
About Marcus Hotels & Resorts: A division of The Marcus Corporation, Marcus Hotels & Resorts has a rich 60-year history of operational and service excellence. We are "People Pleasing People" who strive daily to create extraordinary experiences for guests and associates alike. Focused on expanding our U.S. based portfolio of 15 hotels and resorts, our properties are known for their unique character and style.
Marcus Hotels & ResortsVacancy posted 3 days ago
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