Executive Sous Chef | Banquets

Responsibilities

• Supervise the Banquet kitchen, Main Dining Room line, Garde Manger, Rosebrook line and supervise the preparation and presentation of foods by chefs, cooks and pantry personnel, overseeing that all the food items are prepared as determined by the Executive Chef.
• Assist in the supervision and staffing for all kitchen areas, preparation areas, employee cafeteria and supervising all employees throughout these areas.
• Responsible for all areas of the kitchen operation in the absence of the Executive Chef.
• Maintain an adequate supply of all food items such as meat, groceries, perishables, etc. used at the property.
• Inspect all storage areas to insure that the sanitation standards are maintained and that all equipment is functioning properly.
• Assure that sufficient quantities of prepared items are available to meet projected demands and are stored in a manner, which prolongs their usefulness, as well as maintain quality and safe food handling practices.
• Assure that only the quantities of items scheduled for use are requisitioned from the storeroom.
• Assure that all prime cuts of meat are broken down properly by weight, that the waste in trimming prime cuts is minimized, and that meat scraps are properly utilized and the fat is retained for rendering.
• Assure that an adequate mise en place is prepared on a daily basis, based on forecasted covers for all restaurants and banquets.
• Assure that only the amounts needed of convenience salad dressing and soups are issued, appetizers and cold plates are prepared with the proper portions and that hot and cold foods are prepared on a timely basis.
• Select recipes which offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met.
• Assure that food presentation is at a five star level, the expectation is “awe inspiring”.
• Assist in labor and direct expense controls.
• Aid in the development of menus for the property.
• To make sure all of the dishes have recipe cards and pictures.
• To create with the help of all associates a yield book for consistent ordering.
• To create with the Cafeteria team weekly menus based on fresh, quality and healthy options.
• To conduct monthly OST meetings with a topic discussed with the Executive Chef.
• To conduct by weekly meetings with the chef’s for better communication.
• Hold managers and supervisors accountable for EcoSure records.
• Follow up with managers and supervisors on the MOS audits.
• Daily tracking of food and labor costs as well as communication of those numbers to managers and supervisors.
• Hold daily stand up.
• Follow the Omni Trilogy (Associate, Guest and Owner).
• Responsible for maintaining adequate training programs for kitchen personnel.
• Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared.
• Inventory excess production for use on menu or conversion into extenders.
• Ensure the best and fastest performance of the kitchen so as not to impede service in food outlets.
• Ensure that the kitchen is prepared to start service on a timely basis.
• Ensure that orders received from servers are clearly understood so that "returns" due to faulty preparation are minimized.
• Ensure that plates issued to servers are garnished properly and have good eye appeal.
• Ensure that plates and utensils used are clean.
• Sanitize all food preparation and storage areas and equipment.
• Inspect all equipment for proper maintenance and report deficiencies to Engineering.
• Ensure that an adequate supply of equipment is available.
• Ensure that the food served in the employees' cafeteria is palatable, in abundant supply and varied; and that facility is maintained in a clean and orderly manner.
• Ensure that requests and specifications in the function sheets are provided on a timely basis.
• Hors d'oeuvres are served in an attractive manner and garnished and decorated properly.
• Ensure that excess productions is recovered from the Banquet Room and properly stored.
• Ensure that upon banquet completion, serving area and all related equipment is cleaned and maintained.
• Constantly coordinate with room supervisors so that production is scheduled as reservations dictate.
• Perform other related duties as requested by the Executive Chef.
• Make profit improvement recommendations in collaboration with the Executive Chef.
• Practice safety standards and report any unsafe conditions to the Executive Chef.
• Responsible for care of equipment.
• Remain alert, courteous and helpful to the guests at all times.
• Respond to any reasonable task as assigned by supervisor or manager.
• Assist in other departments as needed.
• Attend monthly departmental meetings

Qualifications

• Associate degree in culinary arts or equivalent apprenticeship.
• Minimum five (5) years’ experience in a first class hotel/resort or restaurant.
• Ability to communicate effectively.
• Must be available to work flexible hours to include nights, weekends, and holidays.