Sous Chef - Banquets

About the role

The primary responsibility of the Sous Chef – Banquet Kitchen is to coordinate, plan, and supervise the production, plating, and presentation of menu items for banquet events to guests’ satisfaction. All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures.

Responsibilities

• Monitor daily activities of line cooks to ensure recipe integrity, quality of meals, and completion of production/prep for menus and special events.
• Prepare and assign production/prep work for line cooks, reviewing priorities.
• Meet with chefs to review assignments, anticipated business levels, changes, and other pertinent job performance information.
• Monitor and maintain cleanliness, sanitation, and organization of work areas to strictly comply with CCHD health regulations.
• Meet with chefs to discuss business needs, issues, production/prep needs, special events, and guest relations.
• Maintain complete knowledge of and comply with all departmental policies, services, procedures, and standards.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.
• Assist in the creation and planning of menus and implement changes to attract business.
• Communicate additions or changes to assignments as they arise throughout the shift.
• Identify situations that compromise department standards and delegate corrective tasks.
• Ensure opening shift completes start-up of kitchen line and designated prep work according to department procedures.
• Maintain production charts according to department standards.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Ensure assigned staff have reported to work; document any late or absent employees.
• Coordinate breaks for assigned staff.
• Mentor, teach, provide leadership, and serve as a resource to line-level team members.
• Maintain positive guest relations by resolving guest complaints and ensuring guest satisfaction.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Maintain organization, cleanliness, and sanitation of work areas and equipment.
• Comply with occupational, health, and safety standards (OSHA).

Requirements

• 21 years of age.
• Proof of authorization/eligibility to work in the United States.
• High school diploma.
• Associate degree in Food and Beverage and/or course completion from an accredited Culinary Institute preferred.
• Must be able to obtain and maintain a Health Card and any other certification or license as required by law or policy.
• 3 years of experience as a manager in a high-volume kitchen.
• Demonstrated experience in advanced knife skills and basic and large production kitchen equipment.

Qualifications

• Working knowledge of soup, sauces, meat, fish, poultry, casserole, and vegetable preparations.
• Proper food handling and sanitation practices.
• Able to read, translate, and execute recipes.
• Knowledge of Microsoft Excel, Word, PowerPoint, and basic computer skills.
• Ability to compute basic mathematical calculations.
• Experienced in ARIBA ordering.
• Strong interpersonal skills with the ability to communicate effectively with guests and team members of different backgrounds and levels of experience.
• Must be able to work varied shifts, including nights, weekends, and holidays.

Physical Requirements

• Ability to lift or carry 50 pounds unassisted in the performance of specific tasks.
• Physically access all areas of the property and drive areas with or without reasonable accommodation.
• Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.
• Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts.
• Ability to walk, stand, stretch, bend, and kneel for prolonged periods.
• Work in a fast-paced and busy environment.
• Work indoors and be exposed to various environmental factors such as CRT, noise, dust, and cigarette smoke.