Banquets Sous Chef (OEM)

Responsibilities

• Responsible for the day-to-day operation for assigned culinary area, to include efficient and effective running of all the kitchen and food production outlets, ensuring operating costs are minimized.
• Supervise the kitchen sanitation operation and timing of service out of the kitchen and into all outlet areas.
• Ensure prompt delivery and quality control from the point of departure to arrival.
• Affirm compliance with health, safety, and sanitation awareness standards.
• Prepare daily for health department and Ecosure inspections.
• Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
• Work with Executive Chef to plan and implement menu development.
• Produce current and creative dishes that speak to the hotel concepts.
• Maintain up to date knowledge of the local competitor’s food production and offerings.
• Aid in budgeting process. Control overheads and achieve budget throughout the year.
• Report all variances from budget with reason and recommend corrective action.
• Conduct/attend all required department training and meetings.
• Perform any other duties required by management.

Qualifications

• At least 3 years’ experience in a kitchen leadership capacity and excellent knowledge of current culinary trends.
• Large convention hotel / high volume business experience strongly preferred.
• Bachelor’s Degree or Equivalent.
• Union environment experience preferred.
• Candidate must be competent in culinary creativity as demonstrated by cooking test.
• Strong knowledge of food cost and inventories.
• Must possess the ability to handle stressful and busy hotel operations.
• Ability to always maintain a positive and professional demeanor and composure.