Banquet Sous Chef - The Sanctuary

The Banquet Sous Chef will be responsible for running the operation of the Banquet Kitchen under the supervision of the Banquet Chef. This is a salaried management position within the Sanctuary Culinary Team.  This position requires a flexible schedule with emphasis on the mid/closing shift.  The Banquet Culinary team is responsible for all banquet production (12 million plus annual revenue) along with production for 4 separate Hotel Outlets and Restaurant bulk production.

               Banquet Outlets include:

• Employee Cafeteria
• Club Lounge
• Signature Gourmet
• Lobby Bar

Duties:

• Supervision of Culinary Staff and Hands-On Cooking.
• Supervision of Stewarding staff, Cleanliness, and Closing Procedures.
• Maintain a Positive Culture.
• Uphold the Standards for Food Quality and Efficiency.
• Oversee Staff Training.
• End of shift Ordering: produce, seafood, etc.
• Coordinate with Banquet Chef and AM Banquet Sous Chef.
• Organization of BEOs, Prep List Creation, Internal Requisition Forms, Payroll Corrections, and Inventory.
• Outlet assistance during off-peak and holiday periods.
• Lead by Example.

Qualifications: 

• Must possess a full understanding of various cooking methods, ingredients, equipment and procedures and be able to utilize them at any moment.
• Excellent work record.
• Effective conflict resolution skills, professional and cooperative demeanor, and positive and energetic attitude are required.
• Must possess a passion for providing extraordinary service.
• Food Safety certification required.
• Ability to be a clear thinker, remain calm and resolve problems using proper judgment.
• Ability to handle confidential information.
• Excellent verbal and written communication skills in English.
• Must be able to pass a background check.
• Flexible schedule availability with a 50+ hour work week.
• Minimum Education – High school diploma or equivalent vocational training certificate required.
• Minimum Experience – Minimum 5 years of experience in the culinary field, plus a minimum of 2 years in a Supervisory / Managerial Culinary role is required.
• Culinary college degree preferred.

Expectations & Responsibilities:

• Provide each guest with an unparalleled experience through caring, gracious service in the traditions of genuine southern hospitality.
• Be able to assist with and maintain food cost controls.
• Perform job functions with attention to detail, speed and accuracy.
• Prioritize, organize work and follow through with assigned tasks.
• Work well under pressure of meeting production schedules and timelines of food displays.
• Maintain accuracy and speed in handling emergency situations and providing solutions.
• Always remain familiar with industry’s best practices and current trends.
• Multi-task while maintaining a high level of professionalism.
• Maintain an immaculately clean and organized work environment.
• Follow recipes to the specifications of the Chef.
• Possess good knife skills and ability to properly season food.
• Properly follow all processes that are in place.
• Communicate well with all members of the team and across departmental lines.
• Properly label, date, and rotate all products on station and in walk in cooler.
• Clean and maintain equipment properly.
• Maintain and strictly abide by state sanitation regulations and hotel requirements.
• Mandatory management training classes.
• Motivate kitchen staff to continue to grow and learn.
• Uphold the core values, policies and procedures of the resort.
• All other duties as assigned.

Essential Physical Requirements:

• Must be able to lift and carry up to 40 pounds across short-medium distance.
• Must be able to work on site due to daily needs of the job requirements. 
• Must be able to stand for the entirety of shift, while reaching, bending and stooping.
• Will be required to handle sharp objects and equipment.
• Must be able to handle manual labor, and repetitive hand movements. 
• Must be able to work in a fast paced, intense work environment, sometimes under extreme heat and stress