Conference & Banqueting Sous Chef

The Courtyard by Marriott, Exeter Sandy Park, The Hotel opened in 2022 and is uniquely positioned next to the Exeter Chiefs Rugby Stadium with 250 bedrooms. Whether you are a rugby fan or not – this is destination for talent spotting 

The View; A completely unique roof top restaurant & bar venue offering locally sourced fresh produce in Exeter. Distinctly visible from far distances and is synonymous with the service experience provided, it features elegant and spacious seating in a contemporary design.

Kitchen & Bistro; Located on our 3rd floor, this more relaxed dining option caterers for the business guests all day and offers simple dishes using the best local ingredients Devon has offer. 

As well as our 2 culinary offerings, we cater for meetings and events whilst hosting elite sports teams, along with bespoke celebrations. 

YOUR EFFORTS, OUR APPRECIATION

Salary from £36,000 - £40,000 per Annum

£1,000 Joining bonus after 6 months Completion in the role

• Meals -  Complimentary Meals in our canteen.
• Private Medical - Look after your wellbeing
• Life Insurance – Protection for Loved Ones
• Holiday - 23 days of holiday + public holidays (Increase over time)
• Uniform Provided 
• Company Enhanced Pension Scheme – Save for your future.
• Take Care - Access to our Take Care Emotional Wellbeing Resources & Associate Assistance Service
• Celebrate - Awards and Recognition Celebrations
• BenefitHub - Access to further discounts for shopping, cinema tickets, technology and more!
• Global Marriott Hotel Discounts – Accessible to you and your loved ones, travel the world with Marriott International.
• Food & Beverage Discounts - 20% Discount in all F&B outlets within Marriott Properties

We are looking for an experienced and enthusiastic Conference & Banqueting Sous Chef to take a key leadership role within our kitchen operation.

The Sous Chef will lead the delivery of our conference and banqueting food operation while supporting the effective day-to-day management of the wider kitchen. The role also has responsibility for our Bistro casual dining offer and oversight of the breakfast chef team, ensuring consistently high standards of food quality, presentation, service, hygiene and organisation across each area.

This is a hands-on position for a chef who enjoys leading a team, working across different styles of service and maintaining excellent standards during both busy events and everyday dining. 

Key Responsibilities Conference & Banqueting

• Lead the kitchen delivery for conferences, meetings, private functions, dinners and banqueting events.
• Work Closely with the sales team to create menus for events & attend weekly meetings
• Organise menus, dietary requirements and expected numbers to ensure the kitchen is fully prepared for each event.
• Organise preparation and service to ensure food is delivered consistently, on time and to the required standard.
• Work closely with the Front of House, Events and Conference & Banqueting teams to ensure seamless event delivery.
• Support menu development for conferences, functions and special events, balancing quality, practicality, seasonality and cost.
• Respond calmly and effectively to changes in guest numbers, timings or operational requirements.

Bistro Casual Dining

• Take responsibility for the day-to-day food operation within the Bistro.
• Support and Mentor the Chefs running the day to day operation 
• Maintain consistent standards of taste, presentation, portion control and speed of service.
• Support the development of an appealing, accessible casual dining menu.
• Monitor guest feedback and work with the wider team to continuously improve the food offer.

Breakfast Operation

• Oversee the breakfast chefs and ensure the breakfast kitchen operates efficiently and consistently.
• Follow Brand standards for preparation, presentation, replenishment and service.
• Maintain strong standards of cleanliness, stock control and food safety throughout breakfast service.

Kitchen Leadership

• Support the Executive Chef with the daily management of the kitchen.
• Lead by example and maintain a visible, hands-on presence during preparation and service.
• Allocate duties and organise the team according to business levels and operational priorities.
• Train, coach and support chefs to develop their skills, confidence and knowledge.
• Help create a positive kitchen culture based on teamwork, professionalism and respect.
• Ensure effective communication and handovers between shifts.

KQuality, Safety & Compliance

• Ensure dishes are prepared and presented consistently in accordance with agreed recipes and standards.
• Maintain high standards of food hygiene, kitchen cleanliness and safe working practices.
• Ensure allergen information and dietary requirements are communicated and managed effectively.
• Maintain appropriate food safety records, temperature checks, cleaning schedules and kitchen documentation.
• Ensure food is stored, labelled, rotated and handled correctly, following FIFO principles.
• Promote a strong health and safety culture within the kitchen.

Stock, Cost & Waste Management

• Support food ordering, stock rotation and stock control.
• Monitor portion sizes, food usage and wastage.
• Help deliver agreed food cost and gross profit objectives without compromising quality.
• Identify opportunities to reduce waste and improve kitchen efficiency.
• Ensure ingredients and equipment are treated responsibly and stored securely.

About You

You will be an experienced chef who is comfortable moving between high-volume events, casual dining and breakfast operations. You will combine strong culinary standards with excellent organisation and a practical, supportive approach to leadership.

You will ideally have:

• Previous experience as a Sous Chef or Strong Junior Sous Chef  ready to progress.
• Strong conference, banqueting in hotels, events or high-volume catering experience.
• Experience of restaurant, Bistro or casual dining service.
• Experience supervising and developing kitchen team members.
• Good understanding of food hygiene, allergens, HACCP principles and safe kitchen practices.
• Strong organisational and time-management skills.
• Good commercial awareness, including portion control, stock management and food waste.
• The ability to remain calm and organised during busy services and large events.
• A flexible approach to working patterns, including early mornings, evenings and weekends as required by the operation.

What Success Looks Like

Success in this role means that conference and banqueting events are delivered smoothly and on time, Bistro guests receive consistently good food, breakfast starts every guest's day well, and the kitchen team knows exactly what is expected of them.

Most importantly, the Sous Chef will help create a kitchen that is well organised, commercially aware and enjoyable to work in, while maintaining high standards across every food service.

The Person We're Looking For

You don't just enjoy cooking great food. You enjoy making a kitchen work well.

You'll be someone who can plan ahead for a busy function, support a chef through a challenging service, check that breakfast is running smoothly and still have an eye on tomorrow's preparation. You'll be approachable and supportive, but equally comfortable setting clear expectations when standards need attention.

This is an excellent opportunity for a strong operational chef who wants to take greater ownership of a varied food operation and continue developing their kitchen leadership experience.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.