ICONA Windrift - Banquet Sous Chef
About The Position
The Banquet Sous Chef is responsible for planning and directing food preparation in the kitchen under the direction of the Executive Chef. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations. Purchase food and supplies from vendors approved by the company. Monitor inventory. Train and supervise kitchen personnel. Stay current on Banquet industry trends. Identify new culinary techniques and presentations. Assist kitchen staff with food prep and recipe creation. Effectively reviewing, planning, and executing daily food service with the highest level of food quality and presentation for all dining outlets, banquets, and events. Producing a consistent food cost as related to departmental budget. Assist in scheduling team members to ensure adequate and consistent levels of service. Ability to work well under pressure and handle multiple tasks at once, delegate responsibilities, and manage projects. Ability to maintain concentration and a well-organized work environment as well as the ability to think clearly. Adhering to clear performance expectations with the Executive Chef and Director of Food & Beverage. Attend company culture meetings. Report to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential. All guests must be treated in a manner to ensure their complete satisfaction. Always strive to exceed guests’ expectations. Performs other duties as directed. Weekly attendance to Aloha Culture Meeting.
Requirements
- BS in Culinary Arts.
- 2-3 years in Sous Chef positions (preferably Banquet experience, including full service, casual or fine dining).
- Automated food inventory management system experience, Market Man preferred.
- Compliant with state Alcoholic Beverage Control regulations.
Nice To Haves
- Aloha POS and Hot Schedules software experience preferred.
Responsibilities
- Planning and directing food preparation in the kitchen under the direction of the Executive Chef
- Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations.
- Purchase food and supplies from vendors approved by the company.
- Monitor inventory.
- Train and supervise kitchen personnel.
- Stay current on Banquet industry trends.
- Identify new culinary techniques and presentations.
- Assist kitchen staff with food prep and recipe creation.
- Effectively reviewing, planning, and executing daily food service with the highest level of food quality and presentation for all dining outlets, banquets, and events.
- Producing a consistent food cost as related to departmental budget.
- Assist in scheduling team members to ensure adequate and consistent levels of service.
- Ability to work well under pressure and handle multiple tasks at once, delegate responsibilities, and manage projects.
- Ability to maintain concentration and a well-organized work environment as well as the ability to think clearly.
- Adhering to clear performance expectations with the Executive Chef and Director of Food & Beverage.
- Attend company culture meetings.
- Report to work in a neat and clean uniform.
- All guests must be treated in a manner to ensure their complete satisfaction.
- Always strive to exceed guests’ expectations.
- Performs other duties as directed.
- Weekly attendance to Aloha Culture Meeting.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Number of Employees
251-500 employees
