Banquet Sous Chef

WaTiki Resort•Box Elder, SD

3d•$40,000 - $48,000•Onsite

About The Position

The Banquet Sous Chef partners with and reports to the Executive Chef to lead the culinary team and provide dynamic leadership support for the Banquet Kitchen and, as needed, for the other food and beverage outlets in the hotel complex. The primary responsibilities of this position are to ensure superior quality and consistency in the preparation of all food items by effectively managing employees in the culinary department.

Requirements

2-year degree or accredited certification specializing in culinary arts and/or a minimum of 2 years in culinary management
Minimum of one year working in a culinary facility with a banquet kitchen or equivalent in catering food for larger events
Exceptional cooking skills
Strong time management skills: the ability to self-prioritize and adjust to changing conditions
Willing to work in a fast-paced environment
Ability to lift, carry, and move items up to 50 pounds throughout the kitchen
Ability to effectively manage the kitchen staff, motivate them, and assign duties fairly
Familiarity with the best practices in the hotel and catering services industry
Knowledge of health and safety standards
Proficient in Microsoft Office, Point of Sale, and restaurant management software
Ability to multitask and work quickly under pressure
Advanced verbal and written communication skills
Attention to detail and organizational skills
Must be able to work a 40 to 50 hour work week in various shift times (morning, midday, and evenings) depending on banquet event times

Responsibilities

Preparing meals and food to meet the specifications of guests on time
Properly measuring kitchen ingredients and food portions
Ensuring kitchen staff adhere to set standards, procedures, department rules, and sanitation requirements
Using kitchen knives and equipment such as grills, ovens, steamers, and warmers in food preparation
Managing the kitchen inventory and ensuring supplies are fresh and of high quality
Ensuring proper food temperatures when cooking and proper storage afterward
Keeping the workstation and kitchen equipment clean, organized, and sanitized
Managing food leftovers in a timely and efficient manner following health code guidelines
Taking charge of kitchen opening, closing, and other side duties as directed by the Executive Chef
Training and assisting in other outlets in the hotel complex during weeks with lighter banquet needs