Banquet Sous Chef

Omni Hotels & Resorts•Tallahassee, FL

2d•Onsite

About The Position

The Banquet Sous Chef provides technical and administrative assistance to the Banquet Chef and helps ensure effective operation of the kitchen and food production outlets. The role assists in overseeing the banquet kitchen and supervising hot-side cooks and garde manger personnel to ensure food is prepared and presented to established standards. The Sous Chef supports staffing, scheduling, training, food ordering and inventory, sanitation, quality control, cost management, and compliance with applicable regulations. The position also assists the outlet chef with kitchen operations as needed and performs kitchen associate duties when required.

Requirements

At least 1 year of supervisory-related job experience.
State of Florida food safety certification.
Ability to prioritize, organize, delegate work, and follow through.
Ability to instill safety and sanitation habits and maintain cleanliness of work areas.
Ability to teach and mentor associates on consistency in food preparation and presentation.
Demonstrated personal ownership of tasks and follow-through to achieve results.
Experience communicating with, training, and managing multilingual staff.
Ability to train and cross-train employees, inspire and develop people for promotion, and instill a can-do attitude.
Ability to coach employees in resolving and de-escalating conflicts and to promote a calm, organized approach.
Ability to recognize superior-quality products, presentations, and flavor.
Ability to stoop, grasp, lift, carry, move, or push goods on a hand cart weighing up to 70 pounds.
Ability to stand for long periods in a confined area.

Nice To Haves

Culinary-related education is preferred but not required.

Responsibilities

Partner in hiring, training, supervising, motivating, mentoring, scheduling, and disciplining culinary banquet department associates.
Requisition and order items needed for the following day from food and non-food storerooms and the stewarding department.
Ensure proper sanitation procedures are followed and keep the banquet kitchen clean, neat, and orderly.
Ensure adequate quantities of products are prepared on time and available to meet projected demand.
Establish standard recipes and ensure they are followed.
Prioritize, organize, and delegate work, and follow through on assigned tasks.
Maintain consistent quality, portion control, and plate presentation; check line plating and quality and spot-check outlets for compliance with standard operating procedures.
Attend daily banquet event order meetings; a supervisor attends only in the Sous Chef’s absence.
Assist the Banquet Chef in creating weekly hourly associate schedules for approval.
Respond appropriately to hotel emergencies and safety situations.
Assist in overseeing the banquet kitchen and the preparation and presentation of food by hot-side cooks and garde manger personnel.
Ensure food items are prepared to established standards and stored to preserve quality and usefulness.
Ensure prime cuts of meat are broken down properly by weight, minimize trimming waste, and properly use meat and seafood scraps.
Train staff on menu items, including ingredients, preparation methods, and distinctive tastes.
Operate and maintain department equipment and report malfunctions.
Review staffing levels to meet guest-service, operational, and financial objectives.
Train associates in safety procedures and supervise compliance with loss-prevention policies to prevent accidents and control costs.
Set a positive example in guest and associate relations.
Help manage wages, productivity, and expenses in accordance with business demand.
Assist the outlet chef with kitchen operations as necessary and perform kitchen associate duties as required.
Maintain purchasing, receiving, and food-storage standards.
Ensure compliance with local, state, and federal regulations, including OSHA and Health Department requirements.
Support food and beverage portion and waste controls, and follow proper food-handling and HACCP procedures.
Maintain walk-in, prep areas, and equipment to Health Department standards.
Use a hands-on management approach; inspire, train, develop, coach, and cross-train employees, including helping them resolve and de-escalate conflicts.