Banquet Sous Chef
Starwood Hotels and Resorts Worldwide Inc - Birmingham, AL

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Company

Whether your dream job is located in an exciting city or off the beaten path in an exotic, remote location, Starwood has an option for you. At Starwood, our mission and values are the core of how we do business. We believe in genuine collaboration, fostering trust and respect, and re-imagining our business through creativity and innovation. We believe our values make Starwood a great place to work. Starwood Hotels & Resorts Worldwide, Inc., one of the leading hotel and leisure companies in the world with more than 1,000 properties and over 100 countries, is a fully integrated owner, operator and franchiser of hotels and resorts with the following internationally renowned brands; St Regis, The Luxury Collection, Sheraton, Westin, Four Points by Sheraton, W, Le Meredian, Aloft and Element. Starwood Vacation Ownership, Inc., a subsidiary of Starwood Hotels and Resorts Worldwide, Inc. is one of the premier developers and operators of high quality vacation interval ownership resorts. For more information, please visit www.starwoodhotels.com or www.starwoodvacationownership.com.

Location

The Westin Birmingham
Regardless of where your interests lie, a great opportunity awaits you at the Westin Birmingham Hotel. Take control of your career, and your life today; the possibilities are endless. Exceptional benefits, training and competitive compensation provide the basis for a rewarding work experience. Be inspired to be your best!
By representing the Westin brand, you’ll have the opportunity to create meaningful connections with people from across the globe.
Enjoy our central location in the Uptown District, the city’s newest upscale dining and entertainment complex. Nearby downtown destinations include the University of Alabama, Birmingham, The Civil Rights Institute, Kirklin Clinic, City Hall and the Alabama Theater. A covered skyway conveniently connects the hotels to the Birmingham/Jefferson Convention Complex, 180,000 meeting and exhibition space, including Alabama's largest ballroom—25,000 square feet of elegant and versatile space.
Heavenly Bed ®
Heavenly Bath®
Heavenly Spa®
SuperfoodsRX™
WestinWORKOUT®

Department

Food & Beverage/Culinary

Job Description

POSITION PURPOSE
Manage all aspects of the banquet kitchen. Train, supervise and work with all cook and culinary staff to prepare, cook and present food according to hotel standard recipes in order to create quality food products.

ESSENTIAL FUNCTIONS

  • Plan and oversee day to day banquet culinary operations and give direction to employees. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl, and other food products of the highest standard in the preparation of items.
  • Assign, in detail, specific duties to employees for efficient operation of kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.
  • Read and employ math skills for following recipes. Process requisitions for supplies. Select, train and supervise kitchen staff in the proper preparation of menu items, recipes, and daily menu changes.
  • Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
  • Follow- up, Train and maintain all EcoSure standards as required to meet the standards of the hotel
  • Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations.
  • Adhere to control procedures for cost and quality.
Other:
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

  • Consult with the Executive Sous Chef on a daily basis, as well as with other departments that are directly related to the culinary department.
  • Participate in long range planning and development for the culinary department.
  • Participate, support, and make recommendations for ongoing hotel programs with continuous improvement in networking.
  • Maintain vacation schedule for proper staffing.
  • Report any equipment in need of repair to chef and engineering for service.
  • Perform other duties as requested, such as V.I.P. parties and staff meetings.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

  • Must be able to speak, read, write and understand the primary language(s) used in the workplace.
  • Must be able to read and write to facilitate the communication process.
  • Requires good communication skills, both verbal and written.
  • Thorough knowledge of food products, standard recipes and proper preparation.
  • Must possess basic computational ability.
  • Must possess basic computer skills.
  • Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
  • Thorough working knowledge of hot and cold food preparation.
  • Good working knowledge of accepted sanitation standards and applicable health codes.
  • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
  • Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
Physical Demands

  • Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
  • Must be able to sit at a desk for up to 2 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
  • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
  • Ability to physically self-demonstrate culinary techniques, i.e., implement recipes, knowledge of metric system cutting techniques , cooking principles, plate presentation, safety and sanitation practices.
  • Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
  • The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
  • Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
  • Must be able to lift up to 30 lbs. on a regular and continuing basis.
  • Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
  • Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
  • Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
  • Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
  • Requires manual dexterity to use and operate all necessary equipment.
  • Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
Requirements

QUALIFICATION STANDARDS
Education
High school or equivalent education required. Associate’s Degree preferred.

Experience
Minimum two years chef experience required. Prior supervisory experience required. Previous hospitality experience preferred.

Licenses or Certificates
Ability to obtain and/or maintain any government required licenses, certificates or permits.
Serv Safe Certification required upon hiring

Grooming
All employees must maintain a neat, clean and well-groomed appearance per Starwood standards.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

The Westin Birmingham Hotel is an EEO AA employer. F/M/D/V

Banquet Sous Chef
Company

Whether your dream job is located in an exciting city or off the beaten path in an exotic, remote location, Starwood has an option for you. At Starwood, our mission and values are the core of how we do business. We believe in genuine collaboration, fostering trust and respect, and re-imagining our business through creativity and innovation. We believe our values make Starwood a great place to work. Starwood Hotels & Resorts Worldwide, Inc., one of the leading hotel and leisure companies in the world with more than 1,000 properties and over 100 countries, is a fully integrated owner, operator and franchiser of hotels and resorts with the following internationally renowned brands; St Regis, The Luxury Collection, Sheraton, Westin, Four Points by Sheraton, W, Le Meredian, Aloft and Element. Starwood Vacation Ownership, Inc., a subsidiary of Starwood Hotels and Resorts Worldwide, Inc. is one of the premier developers and operators of high quality vacation interval ownership resorts. For more information, please visit www.starwoodhotels.com or www.starwoodvacationownership.com.

Location

The Westin Birmingham
Regardless of where your interests lie, a great opportunity awaits you at the Westin Birmingham Hotel. Take control of your career, and your life today; the possibilities are endless. Exceptional benefits, training and competitive compensation provide the basis for a rewarding work experience. Be inspired to be your best!
By representing the Westin brand, you’ll have the opportunity to create meaningful connections with people from across the globe.
Enjoy our central location in the Uptown District, the city’s newest upscale dining and entertainment complex. Nearby downtown destinations include the University of Alabama, Birmingham, The Civil Rights Institute, Kirklin Clinic, City Hall and the Alabama Theater. A covered skyway conveniently connects the hotels to the Birmingham/Jefferson Convention Complex, 180,000 meeting and exhibition space, including Alabama's largest ballroom—25,000 square feet of elegant and versatile space.
Heavenly Bed ®
Heavenly Bath®
Heavenly Spa®
SuperfoodsRX™
WestinWORKOUT®

Department

Food & Beverage/Culinary

Job Description

POSITION PURPOSE
Manage all aspects of the banquet kitchen. Train, supervise and work with all cook and culinary staff to prepare, cook and present food according to hotel standard recipes in order to create quality food products.

ESSENTIAL FUNCTIONS

  • Plan and oversee day to day banquet culinary operations and give direction to employees. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl, and other food products of the highest standard in the preparation of items.
  • Assign, in detail, specific duties to employees for efficient operation of kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.
  • Read and employ math skills for following recipes. Process requisitions for supplies. Select, train and supervise kitchen staff in the proper preparation of menu items, recipes, and daily menu changes.
  • Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
  • Follow- up, Train and maintain all EcoSure standards as required to meet the standards of the hotel
  • Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations.
  • Adhere to control procedures for cost and quality.
Other:
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

  • Consult with the Executive Sous Chef on a daily basis, as well as with other departments that are directly related to the culinary department.
  • Participate in long range planning and development for the culinary department.
  • Participate, support, and make recommendations for ongoing hotel programs with continuous improvement in networking.
  • Maintain vacation schedule for proper staffing.
  • Report any equipment in need of repair to chef and engineering for service.
  • Perform other duties as requested, such as V.I.P. parties and staff meetings.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

  • Must be able to speak, read, write and understand the primary language(s) used in the workplace.
  • Must be able to read and write to facilitate the communication process.
  • Requires good communication skills, both verbal and written.
  • Thorough knowledge of food products, standard recipes and proper preparation.
  • Must possess basic computational ability.
  • Must possess basic computer skills.
  • Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
  • Thorough working knowledge of hot and cold food preparation.
  • Good working knowledge of accepted sanitation standards and applicable health codes.
  • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
  • Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
Physical Demands

  • Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
  • Must be able to sit at a desk for up to 2 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
  • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
  • Ability to physically self-demonstrate culinary techniques, i.e., implement recipes, knowledge of metric system cutting techniques , cooking principles, plate presentation, safety and sanitation practices.
  • Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
  • The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
  • Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
  • Must be able to lift up to 30 lbs. on a regular and continuing basis.
  • Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
  • Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
  • Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
  • Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
  • Requires manual dexterity to use and operate all necessary equipment.
  • Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
Requirements

QUALIFICATION STANDARDS
Education
High school or equivalent education required. Associate’s Degree preferred.

Experience
Minimum two years chef experience required. Prior supervisory experience required. Previous hospitality experience preferred.

Licenses or Certificates
Ability to obtain and/or maintain any government required licenses, certificates or permits.
Serv Safe Certification required upon hiring

Grooming
All employees must maintain a neat, clean and well-groomed appearance per Starwood standards.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

The Westin Birmingham Hotel is an EEO AA employer. F/M/D/V

Starwood Hotels - 14 months ago - save job - block
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Starwood Hotels & Resorts Worldwide knows how to shine a light on hospitality. One of the world's largest hotel companies, it has...