Banquet Sous Chef

About the role

Supervise and administer the banquet kitchen operation including coordination of menu items and utilization of products to maximize customer satisfaction and control of food costs. Oversee food preparation, inventory & portion control and ordering of all foods necessary for kitchen operation.

Responsibilities

• Supervise the kitchen on assigned shift to ensure compliance with the resorts objectives and the health and safety of all employees and guests
• Train and supervise kitchen staff in the proper techniques of food handling, food preparation and cost control of high quality food products
• Interview, hire, train and review performance of kitchen and utility personnel
• Observe safety and legal requirements as to the health and labor departments, maintain all kitchen areas in the highest standards of cleanliness at all times
• Enforce the use of standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality
• Continuously check plate presentations, use of proper recipes and portions of food to specification
• Test new menu items to determine market acceptance
• Maintains the highest quality food product in preparation and purchase
• Control inventory and ordering of food, cleaning equipment, cleaning supplies and utensils necessary for food production
• Maximize profitability through proper food and labor cost controls
• Monitor labor to be in accordance with department and resort guidelines
• Assist with payroll and employee time management
• Interact with guests as necessary on the floor
• Assist Executive Chef with budgeting and expense control
• Act as an ambassador of Enchantment by speaking positively of the Resort at all times
• Foster a work environment of teamwork and lateral service by assisting coworkers and other departments as necessary to exceed our guests' expectations
• Other duties as assigned

Supervision

Exercised: Cooks and Utility staff

Received: Executive Chef

Authority & responsibility

• Maintain a high level of guest service at all times with quality products
• Uphold the resort commitment to hospitality
• Work closely with all departments to ensure guest service levels are being met
• Deal effectively with all departments with regular communication
• Assist with management and supervision of culinary operations and staff

Qualifications

• Culinary degree or equivalent related work experience and/or training
• Prefer 3+ years' prior supervisory skills and hotel/resort culinary/food and beverage operations experience
• Strong organizational skills
• Excellent written and verbal communication skills
• Ability to perform and prioritize multiple tasks with ease
• Computer skills required
• Strong guest and team member relations skills
• Ability to effectively present information and respond to questions from groups of managers, clients, customers and the general public
• Must maintain current food handler's certification

Physical requirements

• 10% Sitting
• 90% walking, standing and bending
• Lifting/Carrying up to 50 lbs.
• Hearing and manual dexterity
• Taste and smell
• Distance vision 1-3 feet
• Ability to drive golf cart on occasion as necessary