Banquet Chef | JW Marriott Reston Station Hotel

Crescent Hotels & Resorts is honored to announce an exciting opportunity for a talented Banquet Chef for the grand opening of JW Marriott Reston Station this Fall!

Join the opening team of the first JW Marriott in Virginia! Experience a new level of luxury at JW Marriott Reston Station, a stunning 28-story landmark that overlooks Reston Row, a lively urban hub filled with top-notch dining and entertainment options. The hotel features 247 rooms spread across 12 floors, setting a new standard for luxury accommodations in the DMV area. With the largest luxury meeting space in Northern Virginia, totaling 35,000 sq ft, it includes two ballrooms with 20-foot ceilings and plenty of natural light from floor-to-ceiling windows and a large skylight. The JW Residences occupy the remaining 16 floors. This impressive architectural gem is conveniently located along the Silver Line Metro, perfectly positioned between Dulles International and Reagan National airports, providing travelers with exceptional access to the capital region and beyond.

We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that 'feed your inner explorer', we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright.

We are looking for our next exceptional team member to join us on our amazing Team. We are committed to providing you with:

• Generous compensation package
• An exceptional benefit plan for eligible associates & your family members
• 401K matching program for eligible associates
• Discounts with our Crescent managed properties in North America for you & your family members

What will you be doing?

Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.

Establish the day's priorities and assign production and preparation tasks for staff to execute.

Coordinate the selection, training, development, and evaluation of employees and managers in the Culinary Department through effective management and leadership to ensure that established cultural and core standards are met, long-range strategic operational planning. Prepare food items.

Assist in the planning and development of menus for banquets and catering, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimize waste.

Ensure that sanitation standards as set forth by JW Marriott, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.

Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.

Communicate with employees and managers to ensure operational needs are met, coordinate menu tastings, as well as attend regular operational meetings to ensure effective coordination and cooperation between departments, interact directly with guests to ascertain satisfaction.

Orient and train kitchen personnel in Company, department and Chef partnership rules, policies and procedures.

Meets with direct reports to review schedules, assignments, anticipated business levels, group event orders, post function sheets, equipment needs, cleaning schedules, health/safety and sanitation follow up and any other information pertinent to meet business demands.

Reviews daily activities of the following: house count, forecasted covers by outlet, catering convention activities, purchases and meetings/appointments. As well as conducting daily line ups with culinary team in line with JW Marriott standards.

Ensures that the kitchen is stocked with specified tools, supplies and equipment. Conduct and maintain daily physical inventory for specified items and replenish as necessary to meet business demands.

Maintains daily/weekly payroll record for submission to payroll.

Controls food cost by reviewing sales and establishing purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures.

Assist with set-up and cleaning of operational areas.

Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.

Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.

Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.

Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.

Monitor the performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

Observe guest reactions and confer with service staff to ensure guest satisfaction.

Assist the Executive Chef in menu development and execution.

Work with the catering department to ensure guest satisfaction and exceeding/meeting guest expectations.

Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Back to basics training maintained.

What is required?

• 3-4 years previous experience as a Banquet Chef or related experience and/or education is required.
• Must be able to work flexible shifts that include evening, weekends, and holidays.
• Tips Trained and Food Handlers certification are all highly preferred.
• The ideal candidate will be organized and able to work with a sense of urgency and seek guest satisfaction.

At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do!

Our Differences Are What Make Us Great:

At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That's why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)