Back to search
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
Learn more about this Employer on their Career Site
