Banquet Sous Chef

Job Summary

As a Banquet Sous Chef, you would be primarily responsible for planning, organizing, controlling, and directing the work of employees in the Banquet Kitchen Department. Overseeing the food preparation of all banquet and catering events while ensuring superior quality and consistency at all times. Additionally, responsible to develop new banquet menus, prepare, testing, tasting, and control out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions. Also, review the following day's menus and approve the store requisitions for food and supplies needed from various kitchen storerooms.

Duties and Responsibilities

• Review banquet event orders (BEO) on a daily basis and make note of any changes.
• Brief the banquet kitchen staff daily about the upcoming and current functions.
• Supervises and coordinates all activities of cooks and banquet kitchen staff who are engaged in food preparation.
• Able to coordinate banquet production and plating with the Executive Chef, Sous Chef, and Banquet Captain.
• Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute.
• Effectively communicate both verbally and in writing to provide clear direction to staff.
• Take physical inventory of specified food items for daily inventory.
• Assist the hotel's sales & catering or banqueting staff with banquets, parties, and other special events.
• Assist in determining the minimum and maximum stocks of all food, cooking supplies, and equipment.
• Assist the Executive Chef in banquet menu development and execution.
• Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work.
• Responsible for managing all day-to-day operations of the banquet kitchen.
• Responsible to conduct frequent walkthroughs of each kitchen area and directing respective personnel to correct any deficiencies.
• Responsible to maintain all equipment in a proper operational condition.
• Responsible to oversee the regular cleaning of all equipment used in the banquet kitchen.
• Ensure that each banquet kitchen work area is stocked with specified tools, supplies, and equipment to meet the hotels operating and business demands.
• Ensure that recipe cards, production schedules, plating guides, and photographs are current and posted.
• Ensure that all staff prepares menu items following recipes in accordance with the hotel operating standards.
• Communicate the kitchen needs with the purchasing and storeroom personnel.
• Review sales and food costs with the Executive Chef to ensure that the banquet kitchen is meeting budgeted costs.
• Monitor the performance of banquet kitchen staff and ensure all procedures are completed to the department standards.
• Banquet chef should serve as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of all banquet cooks and supporting staff.
• Supervises banquet kitchen shift operations.
• Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing.
• Participates in banquet kitchen employees' progress and discipline procedures.
• Participates in training staff on menu items including ingredients, preparation methods, and unique tastes.
• Plans and manages food quantities and plating requirements for all banquet functions.
• Maintains food preparation handling and correct storage standards.
• Reviews staffing levels to ensure that guest service, operational needs, and financial objectives are met.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
• Identifies the developmental needs of kitchen staff and provides coaching, and mentoring to improve their knowledge or skills.
• Able to plan and execute multiple banquet functions.
• Able to continually enhance the culinary experience of banquet or event guests.
• Able to understand employees’ positions well enough and to perform duties in employees' absence.
• Able to help in cooking and food preparation, as and when required.
• Able to perform other duties as assigned by the management.

Requirements

• Very good knowledge of food safety, sanitation, and food preparation techniques.
• Knowledge of current and updated culinary trends.
• Ability to lead and mentor a large team of culinary professionals.

Education

• 2-year or 3-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.

Experience

• Culinary experience: Minimum of 5 years (Required)
• Cooking: Minimum of 5 years (Required)

Additional Information

It is the policy of the hotel to be fair in all of its relations with its associates and applicants for employment, and to make all employment related decisions without regard to race, color, religion, sex, gender, sexual orientation, gender identity, national origin or ancestry, age, disability, genetic information, marital status, pregnancy, HIV/AIDS status, sickle cell trait/testing, or DNA analysis, amnesty or status as a covered veteran in accordance with applicable state, federal, and local laws.

This policy applies to recruitment, hiring, training, promotion, transfer and all other personnel actions and conditions of employment such as compensation, benefits, layoffs, and reinstatements, leaves of absence, disciplinary measures, and termination. Decisions regarding employment and promotion will be based solely upon valid job-related factors.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Benefits:

- Medical, Dental, Vision Insurance

- Short-term/ Long-Term Disability Insurance

- Aflac Insurance

- 401K

- 80 hours yearly PTO