Sage Hospitality Jobs

Job Information

Sage Hospitality Group Banquet Sous Chef in Charlotte, North Carolina

Why us?

Sage Hotel Management is currently seeking a Banquet Sous Chef at the new UNC Charlotte Marriott Hotel & Conference Center located on the University of North Carolina at Charlotte Campus. As a member of the leadership team, you will have the opportunity for personal growth, you will have the opportunity to impact the growth and development of your team, you will have the opportunity to engage in our community, and you will enjoy the opportunity to enrich lives one experience at a time.

At Sage Hotel Management, we passionately strive to be the best and create excellence in everything we do. We are known amongst our staff, our owners, our guests, and our communities as leaders in our field who are authentic, humble, innovative, and flexible operators driven to anticipate needs and exceed expectations.

Sage’s vision is to be recognized by our customers as the best in our business through ensuring a culture that “makes the ordinary extraordinary!” The ideal candidate should champion this culture in every touchpoint of our business from our associates, guests, owners, and communities. The service and courtesy you extend and promote daily will ensure a healthy and productive culture of serving others with excellence. Join us today!

Job Overview

Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes. Position reports to the Executive Chef.

Responsibilities

  • Supervise daily production of food for all the catered events; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.

  • Supervise banquet kitchen employees; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.

  • Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.

  • Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

Qualifications

Education/Formal Training

One or two years of post-high school education

Experience

One or two years of post-high school education

Knowledge/Skills

  • Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work.

  • Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Requires supervision/management skills. Requires oral and written communication skills.

  • Must have moderate hearing -to hear equipment timers and communicate with other staff.

  • Must have excellent vision to see that product is prepared appropriately.

  • Must have moderate speech communication skills to be able to communicate with staff.

  • Must have moderate comprehension and literacy to read and understand all BEO's

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Lifting/Pushing/Pulling/Carrying: All these functions are essential because of the heavy production associated with Banquets. Items include food, small equipment, 75% of the time.

  • Bending does become necessary when using the lower oven for cooking, 5-10 times a day.

  • Full range of mobility and the ability to travel 30-50 feet on a regular basis, throughout the day.

  • Standing usually during preparation or plate -up to one hour at a time, usually 3-5 times a day.

  • No climbing required.

  • No driving required.

Environment

Inside 95% of full shift

ID: 2022-14201

Position Type: Regular Full-Time

Property : UNC Charlotte Marriott

Outlet: Hotel

Category: Culinary

Address : 9041 Robert D. Snyder Rd

City : Charlotte

State : North Carolina

EOE Protected Veterans/Disability

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