Banquet/Rounds Sous Chef

Inn By the Sea • Cape Elizabeth, ME

19h

About The Position

The Banquet/Rounds Sous Chef is responsible for preparing high-quality meals that align with company standards, menu specifications, and production schedules set by the Executive Chef. This role plays a key part in overseeing the execution of the banquet program while ensuring compliance with state and federal health and food safety regulations. When not managing banquets, the Banquet/Rounds Sous Chef supports the Executive Chef with line coverage. Responsibilities include maintaining standard operating procedures, overseeing kitchen systems (such as preparation logs, inventories, product usage, and PMIX reporting), and implementing administrative and training programs to develop kitchen staff. Additionally, this position ensures financial accountability by managing food and labor costs and contributes to menu planning for all meal periods. As a leader, the Banquet/Rounds Sous Chef fosters a cohesive team dedicated to consistently producing high-quality food while promoting profitability and a positive workplace culture.

Requirements

• Minimum 2 years of high-volume kitchen management experience, preferably in catering or banquet operations.
• Culinary Expertise: Strong cooking skills across various styles and techniques.
• Food Cost Management: Knowledge of food ordering, inventory control, and labor cost management to optimize efficiency.
• Kitchen Equipment Knowledge: Thorough understanding of kitchen equipment, proper usage, and operational maintenance.
• Culinary Techniques: Proficiency in knife handling, grilling, broiling, sautéing, expediting, and garde manger preparation.
• Financial Acumen: Understanding of food costs, portion control, and waste reduction strategies to improve profitability.
• Experience in employee coaching, counseling, and documentation to support staff development and performance management.
• Proven ability to document and enforce food safety and workplace safety procedures.
• Knowledge of purchasing, receiving, and inventory control processes.
• ServSafe Certification and Allergy Awareness Training are strongly preferred.
• To be considered for this position, you must be legally authorized to work in the United States.
• Upon hire, you must complete the I-9 form no later than your first day of employment.
• We seek employees who bring passion, enthusiasm, and a strong commitment to customer satisfaction.
• Our company values - Fun, Accountability, Concern for Others, Continuous Improvement, and Trust - are at the core of everything we do. We expect our team members to embody these values daily, using them as guiding principles in decision-making and workplace interactions.

Nice To Haves

• Previous experience in food and beverage management or supervisory roles is preferred.
• Culinary degree is desirable or an equivalent combination of education and hands-on experience.

Responsibilities

• Assist the Executive Chef/Sous Chef and assume chef responsibilities in their absence.
• Oversee banquet production and operations, ensuring seamless execution of events.
• Coordinate with the Sales Department to ensure accurate and professional fulfillment of all banquet and meeting contracts.
• Attend weekly BEO meetings to facilitate smooth operations in the Banquet Department.
• Collaborate with the Banquet Captain to ensure proper execution of all events.
• Work closely with the Director of Food & Beverage and Executive Chef to maintain high standards in banquet service.
• Ensure accuracy and adherence to recipes and standard operating procedures for consistency and uniformity in food preparation.
• Prepare food as directed for banquets, dining rooms, and in-room dining, maintaining portion and quality control standards.
• Stay knowledgeable on all training materials and update them as needed.
• Assist the Executive Chef in creating daily specials, specialty menus, and developing new restaurant and banquet offerings.
• Monitor food inventory and material consumption, placing daily orders to align with production needs.
• Manage food and beverage costs by analyzing vendor sourcing, PMIX data, and quality assurance metrics.
• Supervise and ensure compliance with the Food Department Safety Program and food safety regulations.
• Maintain strict kitchen security, limiting access to non-department employees.
• Participate in month-end responsibilities, including inventory management.
• Oversee and execute daily and weekly cleaning checklists to maintain cleanliness and organization.
• Assist in training, supervising, and developing kitchen staff, fostering a strong and efficient team.

Benefits

• Olympia Hospitality’s comprehensive benefits package is designed to support our team members’ well-being and financial security.
• We offer health insurance, ensuring access to quality medical care when needed.
• Dental and vision insurance are provided to promote overall health and wellness.
• Our 401K program includes a matching component, empowering employees to save for retirement with added company support.
• Flexible Spending Accounts (FSAs) for medical expenses and childcare expenses offer tax-advantaged savings options.
• Additionally, team members enjoy seven paid holidays throughout the year, providing well-deserved time off to recharge and spend with loved ones.
• Our paid time off benefit provides flexibility to take time off for vacation, personal needs, or illness while still receiving their regular pay.
• Team members can also take advantage of travel discounts at our portfolio of hotels.
• Additional benefits may be available based on the individual hotel that is hiring

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed