Banquets- Sous Chef

General Summary Of Duties

Responsible for planning, set-up, food preparation, organization, execution, sanitation, and production of food items for assigned Outlets, Banquet and private party events.

Examples of Duties

• Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food
• Oversee private dining menu production and execution for events
• Coordinate service with restaurant and banquet operations
• Coordinate the inventory, purchasing and disbursement of all supplies
• Support Banquet Chef in all related duties
• Support, lead and motivate all banquet kitchen staff
• Provide Internal Guests with coaching and counseling as needed to achieve performance objectives and reach their fullest potential
• Support Banquet Chef with labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
• Support Banquet Chef with food planning quantities and plating requirements for all banquet functions
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions
• Recognize superior quality products, presentations and flavor
• Supports procedures for food & beverage portion and waste controls
• Cross utilize teams to cover all needs of the operation
• Ensure compliance with all Food & Beverage policies, standards and procedures
• Support Banquet Chef by monitoring all related costs and expenses to insure profit of all venues
• Insure all HACCP procedures are followed
• Innovate and create new features within food and beverage
• Perform additional duties and projects as assigned

Position Requirements

• Ability to speak, read, write and understand English
• Professional demeanor appropriate for a luxury environment
• 4 (four) years of experience in relevant luxury establishments
• 2 (two) years as a Banquet Sous Chef in high-volume operation
• Positive attitude, integrity, and dedication to quality and excellent presentation
• Sense of urgency and thrives in a fast-paced environment
• Extensive HACCP knowledge and require certifications
• Excellent culinary skills and techniques and highly creative
• Computer literate
• Mature leadership skills
• Advanced food and beverage financial understanding

Education

• High School diploma or equivalent required
• Associate Degree in Culinary and/or Hospitality Management preferred

Typical Physical / Mental Demands

• Physical agility and ability to move quickly in confined spaces
• Ability to push / pull 100Lbs
• Ability to lift 50Lbs
• Think clearly in high stress and intense situations
• Ability to multi task and give direction under pressure
• Stand or walk for extended periods of time
• Perform in environments of extreme heat and cold
• Must be able to hear, talk, smell