Banquet Sous Chef

Description

JOB OVERVIEW - Includes but is not limited to:

1. Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
2. Train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
3. Establish the day's priorities and assign production and preparation tasks for staff to execute.
4. Work with Banquet Staff to schedule and execute tastings as needed.
5. Review banquet event orders and make note of any changes.
6. Meet with the Banquet Staff to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
7. Assist The Executive Sous Chef in menu development and execution.

8. Work with catering department to ensure guest satisfaction and exceeding/meeting guest expectations.

9. Review sales and food cost with the Executive Sous Chef to ensure the department is meeting budgeted costs.

10. Ensure that excess items are utilized efficiently.

We are an equal opportunity employer

Qualifications

Must have experience cooking in a high volume restaurant or catering. No fast food.

Licenses and Certifications

• Preferred

  ServSafe Food Mgr Cert

Experience

• Required

  5 years:

  Must have experience cooking in a high volume restaurant or catering. No fast food.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.