Banquet Sous Chef - Merrill & Houston's Steak Joint

Geronimo Hospitality Group•Beloit, WI

1d•Onsite

About The Position

Geronimo Hospitality Group is a collection of award-winning boutique hotels, restaurants, and clubs that values pushing boundaries and hard work. Merrill & Houston’s Steak Joint is a classic steakhouse offering fresh steaks and seafood, telling the story of Beloit’s industrial heritage with high-quality food and attentive service. As the Banquet Sous Chef, you will be a key part of the team, ensuring every guest has a lasting impression. Your role involves building the future, making an impact, and continuously improving the guest experience. You are responsible for all kitchen functions related to catering and banquets, including food purchasing, preparation, quality standards, training employees in cooking methods, plate presentation, portion and cost control, sanitation, and cleanliness. The Banquet Sous Chef will also assist in the main kitchen when directed by the Head Chef/Kitchen Manager.

Requirements

High school diploma or equivalent
A minimum of 3 years of experience in varied kitchen positions including food preparation, banquet prep and execution, line cook, grill, sauté, fry cook and expediter.
Must be able to communicate, verbally, written and digitally (email) clearly with managers, kitchen and dining room personnel and guests.

Nice To Haves

Associate degree

Responsibilities

Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
Make employment and termination recommendations including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
Fill in where needed to ensure guest service standards and efficient operations.
Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and are in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Work with executive chef/kitchen manager to plan and price menu items.
Establish portion sizes and prepare standard recipe cards and costing for all new menu items.
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules, and procedures.
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
Responsible for training kitchen personnel in cleanliness and sanitation practices.
Maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
Check and maintain proper food holding and refrigeration temperature control points.
Provide safety training in first aid, CPR, lifting and carrying objects and managing hazardous materials.