Banquet Sous Chef

The Banquet Chef is a team leader of the BOH operations assisting the Executive Chef, and all operations on and off premises in supervision of food production for banquets and events, personnel, recipe development, tasks as needed and assure that quality cost standards are consistently attained. Places safety, a positive work environment for all, and sanitation procedures as a top priority. 

 ESSENTIAL FUNCTIONS – Reasonable accommodations may be made to enable individual with disabilities to perform the essential functions.

• Prepares or directs kitchen staff responsible for the daily preparation of soups, sauces, and “specials” to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes for all banquets and events.
• Assists Executive Chef with all banquet event tastings.
• Must perform daily quality checks by tasting and visually inspecting all prepared foods for quality and consistency prior to each service period. 
• Assists with monthly inventories, pricing, cost controls, requisitioning and issuing for food production of all banquets and events.
• Works with Executive Chef on correct production pars to ensure the freshest goods are being offered to our members.
• Responsible for making and filling out all event MEP sheets from the BEO packet.
• Will be required to work in other outlets during banquet downtime.
• Assumes responsibility of the kitchen in the absence of the Executive Chef.
• Supervises and trains employees about sanitation, safety, and production pars.
• Help develop new recipes for menu items with the Executive Chef.
• Ensures recipe books are up to date in the banquet kitchen.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Prepares reports and schedules, costs menus, and performs other administrative duties as assigned by the Executive Chef.
• Assists in the development of training and the provision of professional development opportunities for all kitchen staff.
• Performs ongoing food training in forms of tastings and verbal of specials, current menu, and new menu items for dining service personnel during daily line-ups.
• Assists in maintaining security of kitchen including equipment, food, and supply inventories.
• Assists in food procurement, delivery, storage, and issuing food items.
• Ensures clean and organized coolers, freezers, and dry storage.
• Responsible for weekly cleaning tasks to upkeep the sanitation of our kitchens.
• Expedites food orders during peak service hours when needed.
• Reports all member/guest complaints to Executive Chef and assists in resolution.
• May require adjusted work schedules to meet deadlines.
• Regular attendance and timeliness are required.

 COMPETENCIES

• Leadership Skills
• Flexibility 
• Working knowledge of the hazards and safety precautions of the profession 
• Ability to maintain cooperative working relationships with other employees.
• Supervisory Skills

 PHYSICAL & ENVIRONMENTAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. While performing the duties of this job, the employee is regularly required to talk and hear. This position requires standing, walking, bending, kneeling, stooping, and crouching. Frequently exposed to noise, heat, and cold. Must frequently lift and/or move items over 50 pounds. Must be physically present.

 EXPERIENCE

Two years’ experience as a Sous Chef in a hospitality setting.

EOE/DFWP

E-Verify Participant