Sr Sous Chef- Banquets

General Summary of Duties:

Responsible for planning, set-up, food preparation, organization, execution, sanitation, and production of food items for assigned Outlets, Banquet, and private party events.

Looking for professionals that possess:

• Trust- strong working relationships will be built on a high level of trust

• Attitude- bring a good attitude and we will provide you with the resources to be successful

• Ownership- expected to take full ownership when presented with different challenges

• Solutions orientated- able to provide solutions when faced with problems

• Accountability- prepared to work in an environment with accountability and high expectations

Examples of Duties (includes but is not limited to the following):

• Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food

• Oversee private dining menu production and execution for events

• Coordinate service with restaurant and banquet operations

• Coordinate the inventory, purchasing and disbursement of all supplies

• Support Banquet Chef in all related duties

• Support, lead and motivate all banquet kitchen staff

• Provide Internal Guests with coaching and counseling as needed to achieve performance objectives and reach their fullest potential

• Support Banquet Chef with labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control

• Support Banquet Chef with food planning quantities and plating requirements for all banquet functions

• Prepare and cook foods of all types, either on a regular basis or for special guests or functions

• Recognize superior quality products, presentations and flavor

• Supports procedures for food & beverage portion and waste controls

• Cross utilize teams to cover all needs of the operation

• Ensure compliance with all Food & Beverage policies, standards and procedures

• Support Banquet Chef by monitoring all related costs and expenses to insure profit of all venues

• Insure all HACCP procedures are followed

• Innovate and create new features within food and beverage

• Perform additional duties and projects as assigned

Position Requirements:

• Ability to speak, read, write and understand English

• Professional demeanor appropriate for a luxury environment

• 4 (four) years of experience in relevant luxury establishments

• 2 (two) years as a Banquet Sous Chef in high-volume operation

• Positive attitude, integrity, and dedication to quality and excellent presentation

• Sense of urgency and thrives in a fast-paced environment

• Extensive HACCP knowledge and require certifications

• Excellent culinary skills and techniques and highly creative

• Computer literate

• Mature leadership skills

• Advanced food and beverage financial understanding

Education:

• High School diploma or equivalent required

• Associate Degree in Culinary and/ or Hospitality Management preferred

Typical Physical / Mental Demands:

• Physical agility and ability to move quickly in confined spaces

• Ability to push / pull 100Lbs

• Ability to lift 50Lbs

• Think clearly in high stress and intense situations

• Ability to multi task and give direction under pressure

• Stand or walk for extended periods of time

• Perform in environments of extreme heat and cold

• Must be able to hear, talk, smell