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.
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