Sous Chef - Banquets

Responsibilities

• Follows the methods of food preparation and cooking, sizes of portions, mixing of sauces, and garnishing of foods to ensure food is prepared in the prescribed manner by the banquet chef team.
• Organize functions and coordination of Banquet Event Orders (BEO)
• Expedites all Banquet Event Orders (BEO) in prescribed timely manner.
• Expedite all prep work in timely manner.
• Evaluates all cooked food before serving by taste, appearance, and smell.
• Conduct inventory on a regular basis to ensure proper par levels and/or prep list is completed
• Ensure all products are rotating in first-in, first-out philosophy.
• Communicates and coordinates with the banquet chefs in regard to production, preparation, cooking of food for BEO’s, food and equipment issues/shortages.
• Performs all other job-related duties as requested.
• Assists in overseeing cook I/II is performing his/her job functions for all aspects of Banquet Event Orders
• Versatile in both hot and cold menu items.
• Be able to work any station: fry, saute, broil, saucier, prep for hot and cold food, and putting away all products.
• Maintains organization, cleanliness, and sanitation of work areas and equipment.
• Maintains safety and health department standards.
• Be able to handle guest complaints and resolve problems as they arise.
• Operates position without direct supervision of banquet chef team.
• Attends all scheduled staff meetings.
• Attend training sessions and retains knowledge covered therein.
• Safety is an essential function of this job.
• Consistent and regular attendance is an essential function of this job
• Performs other related duties as assigned.

Requirements

All Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company’s standards, work requirements and rules of conduct.

• Lift or carry 50 pounds, unassisted, in the performance of specific tasks, as assigned.
• Physically access all areas of the property and drive areas with or without a 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 for prolonged periods of time to walk, stand, stretch, bend and kneel.
• Work in a fast-paced and busy environment.
• Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.

Qualifications

• 21 years of age.
• Proof of authorization/eligibility to work in the United States.
• Must have a high school diploma or equivalent vocational training certificate and basic reading, writing and mathematical skills.
• Must be able to obtain and maintain a Health card and any other certification or license, as required by law or policy.
• Must have a minimum of 3-5 years cooking experience in a high-volume kitchen, preferably in a 4- or 5-star resort or hotel.
• Mentor, teach, provide leadership, and serve as a resource to fellow cooks.