Banquet Sous Chef - AC by Marriott Savannah Historic District at North Point Hospitality Group, Inc.

Savannah, Georgia, United States -

Full Time

Start Date

Immediate

Expiry Date

31 Dec, 25

Salary

0.0

Posted On

02 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Experience, Leadership, Team Management, Food Safety, Sanitation Practices, Recipe Reading, Time Management, Organizational Skills, Large Volume Cooking, Professionalism, Guest Anticipation, Respectful Attitude, Gracious Hosting

Industry

Hospitality

Description

What do we bring to the table? Free Parking / On Bus Route Early Access to Earned Wages Medical, Dental and Vision Insurance Travel Discounts 401K Match PTO After 90 Days Competitive Pay What you'll do (mostly this...other duties may be assigned): Fast-paced kitchen and banquet setting. May require early mornings, late evenings, weekends, and holidays depending on event schedule. Lead and coordinate the preparation, cooking, and presentation of banquet menu items. Ensure all food is prepared according to standardized recipes and quality standards. Supervise and train banquet kitchen staff, ensuring proper techniques and safety protocols. Monitor food production timelines to ensure dishes are ready for scheduled service. Maintain cleanliness and organization of kitchen workstations and storage areas. Collaborate with banquet and event managers to ensure smooth service execution. Assist in inventory control, ordering, and receiving of banquet food supplies. Ensure compliance with health and safety regulations and kitchen sanitation standards. Support menu development and contribute ideas for seasonal or custom banquet offerings. Troubleshoot and resolve kitchen issues during banquet service. What you should bring to the table: Minimum 3–5 years of culinary experience, with at least 1–2 years in banquet or high-volume cooking. Proven leadership and team management skills. Strong knowledge of food safety and sanitation practices. Ability to read and follow recipes and production sheets accurately. Excellent time management and organizational skills. Ability to lift up to 50 lbs and stand for extended periods. Culinary degree or certification preferred but not required. Ability to perform large volume cooking. Professionalism Ability to delight by anticipating guest needs and responding in a friendly, helpful manner Ability to display a consistently caring and respectful attitude Act as a gracious host to guests, vendors and candidates for employment

Responsibilities

Lead and coordinate the preparation, cooking, and presentation of banquet menu items while ensuring food quality and safety standards. Supervise and train kitchen staff, monitor food production timelines, and collaborate with event managers for smooth service execution.