Sous Chef - Banquet

** Sous Chef - Banquet**

**Job Category****:** Food & Beverage - Back of the House **Requisition Number****:** SOUSC04816 Showing 1 location **Job Details**

**Description**

The JW Marriott Nashville Hotel offers the ideal location for leisure, business and meeting guests in the heart of downtown Nashville, adjacent to the state-of-the-art Music City Center. The first-to-market JW Marriott property includes 533 guestrooms, inclusive of 37 suites, along with a broad array of amenities. The 33-story hotel will feature 50,000 square feet of indoor function space, as well as an expansive 10,000 square-foot outdoor pool and lounging deck overlooking the city skyline. Bringing globally-renowned talent to its culinary team, the new city landmark will provide locals and world travelers alike a unique, immersive food and beverage experience. Featuring the award-winning Bourbon Steak by Michael Mina, a Southern-inspired, three-meal restaurant, in-room and pool-side dining, artfully crafted and impeccably designed pastries created in-house daily, along with impressive banquet offerings, the JW Marriott Nashville will truly be a culinary destination unlike anything the city has ever seen.

Owned and operated by Turnberry, the JW Marriott Nashville is located at 250 8th Ave. South, Nashville, TN and will officially open its doors in 2018. To learn more, visit the official JW Marriott Nashville website at or follow the hotel on social media via , and .

**General Summary of Duties****:**

Responsible for production, service execution and operations of a specified venue within the hotel

**Position Requirements****:**

* 5 Years of experience in relevant luxury establishments

* Extensive HACCP knowledge and required certifications

* Ability to speak, read, write and understand English

* Specific venue cuisine experience and knowledge

* Advanced cooking acumen

* Computer literate

* Mature leadership skills

* Advanced food and beverage financial understanding

**Typical Physical / Mental Demands****:**

* Physical agility and ability to move quickly in confined spaces

* Ability to push / pull 100Lbs

* Ability to lift 50Lbs

* Think clearly in high stress and intense situations

* Ability to multi task and give direction under pressure

* Stand or walk for extended periods of time

* Perform in environments of extreme heat and cold

* Constant utilization of all senses

**Examples of Duties *(includes but is not limited to the following)*****:**

* Support, lead and motivate all subordinate sous chefs and cooks

* Execute production and service of all menu items within the venue

* Cross utilize teams to cover all needs of the operation

* Ordering of goods, schedule writing and production planning for the venue

* Monitor all related costs and expenses to insure profit

* Insure all HACCP procedures are followed

* Innovate and create new features within the venue

* Recruiting, selection and on-boarding of sous chefs and cooks

* Perform all duties as assigned

**Education****:**

* High School diploma or equivalent

* Culinary degree or full apprenticeship completion preferred

**Qualifications**

**Skills**

**Behaviors**

**:**

**Motivations**

**:**

**Education**

**Experience**

**Licenses & Certifications**