Banquet Sous Chef

About the role

We are seeking a passionate and experienced Banquet Sous Chef to join our dynamic culinary team at our re-imagined 221 room hotel in Bend, Oregon. The ideal candidate will have extensive experience in a high-volume professional kitchen, be creative, motivated, and a passionate hands-on leader.

Responsibilities

• Assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products.
• Act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets.
• Conduct daily walk-throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed.
• Conduct daily meetings with the team to ensure their preparation, communicating all pertinent information.
• Attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team.
• Manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation.
• Have thorough knowledge of food allergens and handle any guest with food allergies with a high sense of urgency.
• Work with the culinary team to ensure prep sheets are updated and being properly used daily.
• Guide the nightly cleaning of all kitchen areas, follow up with PM stewarding crew to ensure dish area is clean and organized for the following days service.
• Assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus.

Requirements

• A college graduate in the culinary arts.
• Familiarity with basic and advanced cooking methods.
• 3+ years’ experience as a cook in a high volume professional kitchen.
• Basic allergy knowledge.
• Full knowledge of correct cooking temperatures of all vegetables and proteins, ability to provide cutting tools needed to perform job as well as a calibrated food grade thermometer.
• Full knowledge of the state’s health codes as well as the eco sure food safety and health report.
• Active Food handler’s certification.
• Strong organizational skills.
• Able to work long hours including weekends and holidays.
• Able to lift at least 50 pounds.
• A desire to exceed expectations.
• An energetic personality.

Qualifications

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.