Banquet Sous Chef

Trump Hotels - Doral, FL

Full-time - Mid Level

Doral, FL

Accommodation

About the position

The Banquet Sous Chef is responsible for coordinating, planning, and supervising the production, plating, and presentation of food at all banquet events. This role aims to meet and exceed guest expectations while ensuring cost-effectiveness and safety. The Sous Chef will oversee daily food production, assist in menu creation, and implement procedural changes as needed, working closely with the Banquet Chef and other staff to ensure smooth operations during events.

Responsibilities

• Supervise activities of assigned staff, communicate goals, and assign/schedule work to ensure proper coverage.
• Manage Banquet event orders.
• Recommend and initiate disciplinary or other staffing/human resources-related actions in accordance with company rules and policies.
• Alert management of potentially serious issues.
• Assist with employee selection, training and development, and performance coaching.
• Conduct monthly meetings, trainings and safety checks in the department, and document accordingly.
• Develop new menu concepts and prepare, test, and cost out new menu items.
• Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
• Inspect the cleanliness of the line floor and kitchen stations, maintaining proper storage procedures and state sanitation and health regulations.
• Notify Engineering of any maintenance and repairs needs.
• Review the upcoming days' menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures.
• Ensure that kitchen is prepared for the upcoming days' work and that all equipment is in proper operational condition and cleaned regularly.
• Assist in determining the minimum and maximum stocks of all food, cooking supplies, and equipment.
• Assist sales, catering, and banquet staffs with banquets, parties, and other special events.
• Assist in cooking and food preparation as required.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Attend and participate in assigned meetings such as Chefs meetings, BEO meetings, Pre-Con meetings.

Requirements

• Proven experience as a Sous Chef or similar role in a banquet or catering environment.
• Strong knowledge of food safety and sanitation regulations.
• Ability to manage a team and communicate effectively with staff and management.
• Experience in menu development and cost control.
• Excellent organizational and multitasking skills.

Nice-to-haves

• Culinary degree or certification from a recognized institution.
• Experience with large-scale banquet operations.
• Knowledge of current food trends and techniques.

Benefits

• Health insurance coverage.
• Paid time off and holidays.
• Opportunities for professional development and training.