Banquet Chef

About the role

The Sous Chef reports to the Executive Sous Chef and works directly with the Culinary Leadership Team, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. The position of Banquet Sous Chef will focus on leading and executing the banquet culinary program. It is critical that you possess a background and basic knowledge of culinary technique related to the F+B concept(s) for the hotel.

Responsibilities

• Uphold and role model the company’s principles of People, Place, and Character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitality
• Be a key partner with the Executive Chef, Sous Chefs, and F+B Management team, demonstrating a united front committed to providing the best possible guest experience
• Collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces
• Demonstrate your aptitude of how to deliver on a guest’s expectation for an amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow
• Understand operational metrics (KPI’s and P&L’s), demonstrating critical thinking skills by connecting those with operational observations
• Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities
• Foster open lines of communication within the department by helping to facilitate daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue among the team to voice ideas and concerns, while addressing the department’s key priorities
• Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program
• Maintain regular communication with the Executive Chef and F+B Management team to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation

Requirements

• Five or more years progressive culinary experience required, preferably in a multi-service hotel or restaurant; pastry experience is a plus
• Passion for culinary arts, experience in a wide range of cuisines
• Basic skills in Microsoft Excel and Word to create spreadsheets and proposals
• Adaptable interpersonal communication skills to address all employee levels of the hotel
• Proficiency of the English language in reading, writing and verbal communication
• Ability to calculate basic math principles to meet proper menu ingredients and perform inventory
• Ability to work in a fast-paced environment for extended periods of time to meet high volume business
• Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc.
• Ability to lift, balance and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc.
• Ability to stand or walk for prolonged periods to cook required menu items
• Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers

Qualifications

Passion for culinary arts, experience in a wide range of cuisines, and a strong foundation in culinary technique are essential. Demonstrated leadership and mentoring skills are also crucial. Proficiency in Microsoft Excel and Word is preferred, as is the ability to work in a fast-paced environment and lift heavy objects.

Skills

• Leadership and mentoring skills
• Interpersonal communication skills
• Microsoft Excel and Word proficiency
• Fast-paced environment adaptability
• Lifting and carrying abilities

Benefits

Paid time off including vacation, sick and a floating holiday to use when you choose
Free parking in Ybor!!!
Free shift-meal prepared by our in-house culinary experts
Up to 50% off food when you dine at the restaurant as a guest
Greatly discounted room rates for your out-of-town guests
Medical benefit premiums begin at a bi-weekly cost of $66
Consistent schedule in coordination with Culinary Leadership team, AM availability needed, including weekends

Pay

Details TBD

Schedule

Details TBD

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