Banquet Sous Chef

The Banquet sous Chef is one of the supportive positions designed to execute the Executive Banquet Chef's vision regarding banquet and catering functions. The Banquet Sous Chef directly reports to the Executive Banquet Chef and is responsible for the management of the line level banquet and breakfast cooks. In the absence of the Executive Chef and the Executive banquet Chef the Banquet Sous Chef will in tandem with the Sous Chef run the daily operations.

The Banquet Sous Chef's specific responsibilities and duties are as is:

• Daily management of both line level and lower culinary management positions, including: maximizing profitability, increasing production efficiency and consistency, resolving employee issues, reducing turnover, and maintaining staff policies and procedures established by the Executive Chef and Wequassett.

• Ensuring food is being properly prepared and executed in a timely manner.

• Ensuring functions receive their correct contracted foods at the contracted time.

• Determining correct types and accurate amounts of food to be ordered.

• Aid in the receiving of food and nonfood products.

• Proper storage and organization of all goods.

• Food Cost Controls.

• Provide job training to all staff specific to your area of employment.

• Assist Executive Sous Chef in HACCP Food Safety Implementation. Maintain sanitation buckets, sanitation spray, temperature logs, storage facilities, and ensure staff is practicing hand washing and glove usage procedures.

• Educating staff with regards to HACCP.

• Ensure the kitchen is clean and sanitized to HACCP specifications.