Banquet Sous Chef

Kimpton Hotels & Restaurants • Miami, FL

6d

About The Position

The Banquet Sous Chef collaborates with the Executive Chef to create innovative, appealing food and helps lead kitchen operations, staff development, and service. The role leads the kitchen when the Executive Chef is absent, addresses operational issues, and supports a positive, collaborative team. It also contributes to guest experiences and helps the restaurant meet its food-quality, service, and financial objectives.

Requirements

• At least 1 year of culinary experience in a high-volume, full-service restaurant, culinary program curriculum, or an equivalent combination of education and experience.
• Flexible schedule and availability to work weekends, nights, mornings, and holidays when needed.
• Knowledge of and passion for cooking methods, ingredients, equipment, standard industry practices, and trends.
• Excellent and accurate knife skills.
• Leadership ability and a desire to build a healthy, collaborative team.
• Ability to multitask in a dynamic environment.
• Excellent interpersonal communication skills to foster positive working relationships with people of varied personalities.

Nice To Haves

• Bachelor's degree in Culinary Science or a related certificate.

Responsibilities

• Lead all aspects of the kitchen in the absence of the Executive Chef.
• Resolve issues and take control of problematic situations.
• Lead and train kitchen staff and establish work schedules.
• Interview and hire employees; plan, assign, and direct work; appraise performance; reward and discipline employees; and address complaints and resolve problems.
• Identify personnel who can develop into other roles and provide training as positions open.
• Order, stock, and inspect the quality of food items needed for daily service.
• Maintain budgeted labor costs and assist in controlling overtime.
• Ensure food is produced promptly, with a goal of executing all tickets in 20 minutes or less.
• Participate in daily line-ups, quarterly menu meetings, and training for new staff to educate the team about menu items.
• Help the restaurant meet financial targets while achieving food-quality and service objectives.
• Maintain kitchen cleanliness by supervising daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, and walk-in.

What This Job Offers

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