Hospitality and TourismFull-TimeJunior-level(1-2 yrs)
Job Description
Role Overview
The Sous Chef-Banquets exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff. This role assists in coordinating menus, purchasing, scheduling, food preparation, and plating for catering events. The individual is responsible for delivering a consistent, high-quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget, ensuring all sanitation and food standards are achieved.
Candidate Profile
High school diploma or GED with 2 years of experience in the culinary, food and beverage, or related professional area, preferably in a Five Star Hotel in a similar role; OR
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with 1 year of experience in the culinary, food and beverage, or related professional area, preferably in a Five Star Hotel in a similar role.
Key Responsibilities
Ensuring Culinary Standards and Responsibilities are Met
Assists in determining how food should be presented and creates decorative food displays.
Attends daily Banquet Event meetings to review culinary requirements.
Checks the quality of raw and cooked food products to ensure that standards are met.
Assists in developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
Ensures compliance with all Food & Beverage policies, standards, and procedures.
Estimates daily Banquet Event Order production needs.
Follows proper handling and right temperature of all food products.
Maintains food preparation handling and correct storage standards.
Manages BEO process including menu development, pricing, tracking, and ordering.
Manages and plans food quantities and plating requirements for all banquet functions.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Recognizes superior quality products, presentations, and flavor.
Supports procedures for food & beverage portion and waste controls.
Assisting in Managing Culinary Teams
Communicates production needs to key personnel.
Communicates regularly with employees to ensure performance expectations are clear.
Encourages and builds mutual trust, respect, and cooperation among team members.
Ensures and maintains the productivity level of employees.
Ensures employees understand expectations and parameters, and property policies are administered fairly and consistently.
Identifies the developmental needs of others and provides coaching, mentoring, or training.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Serves as a role model to demonstrate appropriate behaviors.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Supervises banquet kitchen shift operations and day-to-day operations.
Maintaining Culinary Goals & Guest Service
Achieves and exceeds performance, budget, and team goals.
Develops specific goals and plans to prioritize, organize, and accomplish work.
Empowers employees to provide excellent customer service and responds effectively to guest problems and complaints.
Manages day-to-day operations to ensure quality standards meet customer expectations.
Managing Human Resource Activities
Conducts training and ensures employees are cross-trained to support successful daily operations.
Ensures disciplinary procedures and documentation are completed according to SOPs and LSOPs.
Participates in training staff on menu items including ingredients, preparation methods, and unique tastes.
Reviews staffing levels to ensure guest service, operational needs, and financial objectives are met.
