Banquet Sous Chef

Omni Hotels & Resorts • Champions Gt, FL

270d

About The Position

To provide and maintain high quality standards and procedures in preparing and serving all banquets and catering food.

Requirements

• Attention to detail, speed and accuracy.
• Prioritize, organize, delegate work and follow through.
• Ability to instill safety and sanitation habits in all employees.
• Teach and mentor associates the importance of consistency in preparation and presentation.
• Experienced in large scale event production techniques.
• Maintain cleanliness of work area at all times.
• 3-5 years minimum high volume banquet related experience is required.
• 2 years minimum supervisory related job experience is required.
• Culinary related education is preferred but not required.
• Must have State of Florida food safety certification.
• Keep walk-in, prep area and equipment up to Health Department standards at all time.
• Demonstrate personal ownership to tasks and follow through to achieve the required results.
• Use a 'hands-on' approach to management.
• Abilities to inspire, train, and develop people for promotion.
• Experience communicating, training, and managing multi-lingual staffs.
• Experience training and cross-training employees.
• Instill a guest service attitude in all employees.
• Instill a 'can-do' attitude in employees.
• Coach employees how to resolve and de-escalate conflicts.
• Instill a calm, organized approach in all situations.
• Helps to manage wages, productivity and expenses in accordance with business demand.

Responsibilities

• Hire, train, supervise, motivate, mentor, schedule and discipline all banquet department associates.
• Requisition and order properly all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
• Ensure proper sanitation procedures are followed and the banquet kitchen is always clean, neat and orderly.
• Ensure all banquet department equipment is in full working order.
• Ensure an adequate supply of all products prepared on a timely basis.
• Establish standard recipes and ensure the compliance with them.
• Perform job functions with attention to detail, speed and accuracy.
• Prioritize, organize, delegate work and follow through.
• Be a clear thinker, remain calm and resolve problems using good judgment.
• Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
• Consistently check line plating and quality, spot check outlets to ensure SOP's are being followed.
• Attend BEO (banquet event order) meeting daily, only in absence will a supervisor attend.
• Create weekly associate schedules to be approved by Executive Chef.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects as assigned by hotel management and staff.
• Oversee the Banquet kitchen and supervise the preparation and presentation of foods by chefs, cooks and garde manger personnel.
• Maintain ample staffing and production guidelines for banquet kitchen, employee cafeteria, butcher & saucier.
• Assure that purchases are being made according to BEO specifications and business demands.
• Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality.
• Assure that only the quantities of items scheduled for use are requisitioned from the storeroom.
• Assure that all prime cuts of meat are broken down properly by weight, and that the waste in trimming prime cuts is minimized, and that meat & Seafood scraps are properly utilized.
• Provide variety in menu preparation; within budgetary limitations.

Benefits

• Equal opportunity employer - vets/disability.

What This Job Offers

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