Banquet Sous Chef

Columbus Hospitality Management•Columbus, OH

About The Position

The Banquet Sous Chef supervises and coordinates food production operations at The Grand Event Center while helping achieve budgeted food and labor cost margins. The role brings creativity to cooking with seasonal ingredients and provides leadership and development for culinary and utility staff, fostering continuous improvement and elevating the culinary offerings for guests. The Sous Chef manages the kitchen in place of the Executive Chef or when the Executive Chef is not on property. In collaboration with the Executive Chef, the role supports event menu and seasonal offering development, production planning, ordering, inventory, and scheduling. The position also prepares and presents food according to established recipes and standards, maintains clean and sanitary workstations and equipment, and helps ensure compliance with safety, security, and health requirements. The position requires long hours at times and physical effort, including standing for extended periods and moving objects weighing up to 50 pounds occasionally and up to 80 pounds frequently or constantly. A valid Ohio Driver’s License is required, with proof provided upon hire.

Requirements

ServSafe certification.
Valid Ohio Driver’s License; proof must be provided upon hire.
Ability to maintain composure and objectivity under pressure.
Ability to handle workplace problems effectively, including anticipating, preventing, identifying, and solving them.
Ability to listen to, understand, and clarify concerns and issues raised by team members and guests.
Ability to stand for long periods and exert up to 50 pounds of force occasionally and/or up to 80 pounds frequently or constantly to move objects.
Close vision; ability to talk and hear.

Nice To Haves

3 or more years of experience in an upscale kitchen.
1 year of management experience.
Culinary degree.

Responsibilities

Manage the kitchen in place of the Executive Chef or when the Executive Chef is not on property.
Work with the Executive Chef to develop event menus and seasonal offerings.
Train, teach, and mentor hourly cooks and stewards.
Post daily sheets and Banquet Event Orders.
Organize and execute daily production and prep lists with the Executive Chef’s approval.
Assist the Executive Chef with ordering products for events, inventory, and scheduling.
Keep walk-in coolers neat and ensure products are stored properly and used in a timely manner.
Prepare food in accordance with Grand Event Center recipes.
Assist other areas of the kitchen as needed.
Set up, maintain, break down, and clean workstations.
Serve items according to established portion and presentation standards.
Notify the Executive Chef in advance of expected shortages.
Keep assigned workstations and equipment clean and sanitary.
Maintain security and safety in work areas.
Maintain a neat, professional appearance and observe personal cleanliness rules.
Adhere to state and local health and safety regulations.
Cover, date, and properly store reusable leftover products.
Promote a safe and secure environment for guests, team members, and hotel assets in compliance with workplace policies, procedures, and regulatory requirements.
Observe and ensure team member compliance with procedures and methods.
Handle workplace problems effectively, including anticipating, preventing, identifying, and solving them.
Listen to, understand, and clarify concerns and issues raised by team members and guests.