Senior Banquet Sous Chef
TWA Hotel New York, NY

The Senior Banquet Sous Chef will be responsible for assisting in the overall success of the daily Culinary operations. He/she will assist in leading the Culinary team members and manage all food related functions to continually improve guest and team member satisfaction while maximizing the financial performance in all areas of responsibility. Further responsibilities include supervising all kitchen areas to ensure a consistent, high quality product is produced, guiding and developing staff including direct reports and ensuring that sanitation and food standards are achieved.  The ideal candidate for this role will exhibit culinary talent and have a passion for excellence and execution in all culinary efforts and possess the ability to maintain high guest and team member satisfaction.


Primary Responsibilities:  


•Assists Executive Chef in all kitchen operations

•Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

•Provides guidance and direction to team members, including setting performance standards and monitoring performance.

•Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

•Encourages and builds mutual trust, respect, and cooperation among team members.

•Ensures property policies are administered fairly and consistently.

•Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

•Solicits team member feedback, utilizes an "open door" policy 

•Supervises and coordinates activities of team members engaged in food preparation.

•Demonstrate new cooking techniques and equipment to team members

•Develops and implements guidelines and control procedures for purchasing and receiving areas.

•Establishes goals including performance goals, budget goals, team goals, etc.

•Communicates the importance of safety procedures, detailing procedure codes, ensuring team member understanding of safety codes, monitoring processes and procedures related to safety.

•Manages department controllable expenses including food cost, supplies, uniforms and equipment.

•Monitors the quality of raw and cooked food products to ensure that standards are met.

•Recognizes superior quality products, presentations and flavor.

•Ensures compliance with food handling and sanitation standards.

•Follows proper handling and right temperature of all food products.

•Ensures team members maintain required food handling and sanitation certifications.

•Maintains purchasing, receiving and food storage standards.

•Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

•Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

•Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

•Responds to and handles guest problems and complaints.

•Empowers team members to provide excellent customer service. Establishes guidelines so team members understand expectations and parameters. Ensures team members receive on-going training to understand guest expectations.

•Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

•Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

•Trains Culinary team members on the fundamentals of good cooking and excellent plate presentations.

•Observes service behaviors of team members and provides feedback 

•Other duties as assigned


•High school degree (or equivalency) is required. A Culinary School degree is preferred.

•Minimum 2 years of Sous Chef or above experience in a large hotel or catering house with large meeting space is required. 

•Experience in management of culinary staff as well as stewards is required 

•Experience managing in managing union staff is strongly preferred

•Extensive culinary knowledge in both classical and current culinary trends is required

•Ability to collaborate with other departments 

•Able to work in high stress environment. Ability to remain cool under extreme pressure

•Must be in compliance with all food and safety certifications (ex. Food sanitation certificate)

•Organizational skills and attention to detail 

• Diplomatic team player able to foster excellent relationships with team members, colleagues and guests.

•Excellent communication skills both written and oral.

•Proficient in the use of Microsoft Office

•Creative and innovative, as well as proactive and customer-oriented

•Excellent time management

•Strong leadership and communication skills 

•An aptitude for self-motivation 

•A can-do attitude and a hands-on approach 

•A flexible schedule that allows you to be available days, nights, holidays and weekends based on the demands of the hotel  

About TWA Hotel

The TWA Hotel at John F. Kennedy International Airport in New York City opened in May 2019, with 521 room and 50,000 square feet of meeting space. The hotel is owned and operated by MCR, the sixth largest hotel owner-operator in the United States with a $2.0 billion portfolio of 85 premium-branded hotels across 26 states and 67 cities, including 50 Marriott properties, 30 Hilton properties, and The High Line Hotel in downtown Manhattan. The company’s innovative approach to guest services and unparalleled attention to detail are redefining the hotel experience and earning recognition from publications including The New York Times, The Wall Street Journal, Condé Nast Traveler and Travel + Leisure. MCR is an equal opportunity employer of more than 2,500 associates and is dedicated to providing an integrity-driven, merit-based working environment. Consistently honored with excellence awards, the company was named one of the United States top owners in 2018 by Hotel Business. For more information on MCR, please visit



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