Banquet Sous Chef

Turnberry Associates Nashville , TN 37201

Posted 3 weeks ago

About the JW Marriott Nashville:

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 features 50,000 square feet of indoor function space, an expansive 10,000 square-foot outdoor pool and lounging deck overlooking the city skyline, as well as a 15,000 square foot event lawn.

Owned and operated by Turnberry, the JW Marriott Nashville is located at 250 8th Ave. South, Nashville, TN. To learn more, visit the official JW Marriott Nashville website at or follow the hotel on social media via Facebook, Instagram and Twitter.

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

  • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food

  • Oversee private dining menu production and execution for events

  • Coordinate service with restaurant and banquet operations

  • Coordinate the inventory, purchasing and disbursement of all supplies

  • Support Banquet Chef and Banquet Senior Sous Chef in all related duties

  • Support, lead and motivate all banquet kitchen staff

  • Provide Internal Guests with coaching and counseling as needed to achieve performance objectives and reach their fullest potential

  • Support Banquet Chef and Banquet Senior Sous Chef with labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control

  • Support Banquet Chef and Banquet Senior Sous Chef with food planning quantities and plating requirements for all banquet functions

  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions

  • Recognize superior quality products, presentations and flavor

  • Supports procedures for food & beverage portion and waste controls

  • Cross utilize teams to cover all needs of the operation

  • Ensure compliance with all Food & Beverage policies, standards and procedures

  • Support Banquet Chef and Banquet Senior Sous Chef by monitoring all related costs and expenses to insure profit of all venues

  • Insure all HACCP procedures are followed

  • Innovate and create new features within food and beverage

  • Perform additional duties and projects as assigned

Position Requirements:

  • Ability to speak, read, write and understand English

  • Professional demeanor appropriate for a luxury environment

  • 3 (three) years of experience in relevant luxury establishments

  • 1 (one) year as a Banquet Sous Chef in high-volume operation

  • Positive attitude, integrity, and dedication to quality and excellent presentation

  • Sense of urgency and thrives in a fast-paced environment

  • Extensive HACCP knowledge and require certifications

  • Excellent culinary skills and techniques and highly creative

  • Computer literate

  • Mature leadership skills

  • Advanced food and beverage financial understanding


  • High School diploma or equivalent required

  • Associates Degree in Culinary and/ or Hospitality Management preferred

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

  • Must be able to hear, talk, smell

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Banquet Sous Chef

Turnberry Associates