Sous Chef, Banquets - $63000 to $84000 per YEAR

JW Marriott Tampa Water Street is a distinguished luxury hotel that is part of Marriott International's renowned luxury portfolio, which encompasses over 100 properties located in prominent gateway cities and unique resort destinations worldwide. JW Marriott is committed to delivering exceptional hospitality experiences by fostering a supportive and inclusive environment that values the well-being and development of its associates. The brand emphasizes a holistic approach to employee satisfaction, recognizing that happy associates lead to satisfied guests. JW Marriott Tampa Water Street embodies the legacy of the brand's founder, J. Willard Marriott, through its culture of confidence, innovation, and genuine service. The hotel offers a unique work environment where team members can collaborate with diverse coworkers, access training and development opportunities, and pursue their passions in a luxury setting with an emphasis on well-being. The company is proud to uphold its values of diversity, equity, and inclusion, ensuring that all associates feel welcomed and valued as part of a global team. Marriott International promotes equal opportunity employment and maintains non-discrimination policies based on protected classes such as disability and veteran status. The location of this role is in Tampa, Florida, where the JW Marriott Tampa Water Street property provides an upscale environment for guests and employees alike. The position is full-time, on-site, and categorized under management in the food and beverage culinary sector. It offers an annual salary range from $63,000 to $84,000, with eligibility for bonuses. Marriott International provides a comprehensive benefits package including health insurance, 401(k) plans with company match, paid time off, life insurance, and many wellness and employee support programs. This ensures a rewarding and supportive experience for all team members. The role of the Banquet Kitchen Manager at JW Marriott Tampa Water Street is crucial for the daily success of kitchen operations, especially within banquet and event functions. This management position entails hands-on culinary leadership, where the incumbent is responsible for managing and performing food preparation tasks. The kitchen manager will ensure that all kitchen areas consistently produce high-quality dishes while maintaining strict adherence to food safety and sanitation standards. Supervising the team effectively is a vital component of the role, including guiding, developing, and coaching direct reports to elevate their skills and performance. This position demands a proactive approach to budget management, ensuring operations are efficient and financially sound. Key responsibilities include managing shift operations, estimating and communicating production needs, assisting the executive chef, and creating innovative culinary presentations. The kitchen manager also oversees purchasing, receiving, and storage standards while ensuring compliance with all legal food handling regulations. They play an essential role in maintaining superior quality products, recognizing excellence in presentation and flavor, and properly operating kitchen equipment. Supervisory capabilities are vital, including coordinating activities of cooks and kitchen staff, setting performance expectations, fostering teamwork and cooperation, and leading by example to build a positive and productive kitchen culture. Customer service excellence is emphasized, with the kitchen manager expected to provide outstanding services that surpass guest expectations, manage daily operations effectively, and empower employees to deliver exceptional experiences. The role also involves engaging with guests for feedback and managing complaints with professionalism. Strategic goal setting is a critical function, with objectives that span performance, budget, and team development. The kitchen manager utilizes labor management systems to optimize scheduling and attendance tracking, while also prioritizing employee safety and training. Human resource duties are integral, including identifying development needs, mentoring team members, participating in performance appraisals, and escalating concerns to higher management as appropriate. The kitchen manager is also responsible for clear communication across all kitchen levels, problem-solving, and participating in meetings. Overall, this role represents a dynamic leadership opportunity in a luxury hospitality setting where culinary expertise, operational excellence, and exceptional guest service converge to create memorable experiences for guests and employees alike.

• high school diploma or ged
• 4 years experience in culinary, food and beverage or related area
• or 2-year degree in culinary arts, hotel and restaurant management or related major
• 2 years experience in culinary, food and beverage or related area
• banquet experience required
• ability to lead and supervise kitchen staff
• strong communication skills
• knowledge of food safety and sanitation standards
• ability to work full time onsite
• eligible to work in the united states