CMC Hotels
Banquet Sous Chef-The Westin Raleigh-Durham Airport
CMC Hotels, Raleigh, North Carolina, United States, 27601
Banquet Sous Chef – The Westin Raleigh-Durham Airport
Are you looking for a company you can
GROW
with? CMC Hotels offers an opportunity to join a team that values growth and success. We believe in growing people – our associates are the heart of the organization.
Benefits
Competitive salary based on experience
Quarterly bonuses
Paid vacation
Holiday pay
Medical, dental, vision insurance
Sick leave
401(k)
Marriott hotel discounts
Job Duties
Manage all activities in the kitchen, including food preparation and production, and assist in management and training of kitchen staff.
Ensure efficient, cost‑effective operation and profitability of food production.
Supervise and inspect all preparation and cooking equipment regularly to ensure they are clean, sanitary, and in good operating order.
Ensure food products, presentation, and plating are of the highest quality and ready to serve in a timely manner.
Maintain adherence to all standards of food quality, preparation, recipes, and presentation in accordance with specifications.
Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met.
Ensure kitchen personnel are trained in best cleanliness and sanitation practices.
Communicate with Food and Beverage Director, Sales and Catering Team, and Banquet Captain to execute events.
Be capable of preparing and executing food services for events of 400+ people.
Attend mandatory meetings related to food and beverage.
Assist Food and Beverage Director as directed.
Qualifications
High school or GED equivalent required; formal culinary training or associate degree in culinary arts preferred.
Minimum 3 years cooking experience in a hotel environment or large catering/event venue.
Previous kitchen supervisory experience required.
Strong communication skills with managers, kitchen and dining room employees, and guests.
Safe Food Handling Certification.
Experience with calculating figures and amounts and performing mathematical functions to meet business needs.
Flexible scheduling to accommodate hotel demands.
Friendly, outgoing, and willing to engage guests.
Strong work ethic and desire to succeed.
Clean background check and reliable transportation required.
Ability to lift, pull, and push moderate weight necessary.
Knowledge of commercial kitchen equipment/Turbo Chef.
Ability to handle comments and suggestions.
PosiTouch knowledge highly desired.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Strategy/Planning and Information Technology
Industry Hospitality
Referrals increase your chances of interviewing at CMC Hotels by 2x.
#J-18808-Ljbffr
GROW
with? CMC Hotels offers an opportunity to join a team that values growth and success. We believe in growing people – our associates are the heart of the organization.
Benefits
Competitive salary based on experience
Quarterly bonuses
Paid vacation
Holiday pay
Medical, dental, vision insurance
Sick leave
401(k)
Marriott hotel discounts
Job Duties
Manage all activities in the kitchen, including food preparation and production, and assist in management and training of kitchen staff.
Ensure efficient, cost‑effective operation and profitability of food production.
Supervise and inspect all preparation and cooking equipment regularly to ensure they are clean, sanitary, and in good operating order.
Ensure food products, presentation, and plating are of the highest quality and ready to serve in a timely manner.
Maintain adherence to all standards of food quality, preparation, recipes, and presentation in accordance with specifications.
Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met.
Ensure kitchen personnel are trained in best cleanliness and sanitation practices.
Communicate with Food and Beverage Director, Sales and Catering Team, and Banquet Captain to execute events.
Be capable of preparing and executing food services for events of 400+ people.
Attend mandatory meetings related to food and beverage.
Assist Food and Beverage Director as directed.
Qualifications
High school or GED equivalent required; formal culinary training or associate degree in culinary arts preferred.
Minimum 3 years cooking experience in a hotel environment or large catering/event venue.
Previous kitchen supervisory experience required.
Strong communication skills with managers, kitchen and dining room employees, and guests.
Safe Food Handling Certification.
Experience with calculating figures and amounts and performing mathematical functions to meet business needs.
Flexible scheduling to accommodate hotel demands.
Friendly, outgoing, and willing to engage guests.
Strong work ethic and desire to succeed.
Clean background check and reliable transportation required.
Ability to lift, pull, and push moderate weight necessary.
Knowledge of commercial kitchen equipment/Turbo Chef.
Ability to handle comments and suggestions.
PosiTouch knowledge highly desired.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Strategy/Planning and Information Technology
Industry Hospitality
Referrals increase your chances of interviewing at CMC Hotels by 2x.
#J-18808-Ljbffr