Banquet Sous Chef

The Watergate Hotel•Washington, DC

7d•$72,000 - $75,000

About The Position

The Banquet Sous Chef is responsible for managing kitchen operations and kitchen personnel, ensuring menu items are prepared to quality standards and food is handled and stored properly. The role coordinates food purchasing, maintains menus, and monitors approved food and labor costs. Reporting to the Executive Chef and Executive Banquet Chef, the Banquet Sous Chef oversees daily kitchen priorities, banquet preparation, staff performance and training, inventory, supplies, equipment, sanitation, and guest satisfaction. The position also assists with menu development and execution and works with the catering department to meet or exceed guest expectations. Duties and requirements listed are broad-based rather than exhaustive, and the company reserves the right to alter them.

Requirements

Ability to communicate in English.
Self-starting personality and even disposition.
Maintain a professional appearance and manner.
Ability to communicate well with guests.
Willingness to help coworkers and work as part of a team.
Ability to transport received goods to workstations and move pots and pans of food between storage or preparation areas and the serving line.
Ability to work with all products and food ingredients involved.
Ability to operate, clean, and maintain equipment required for job functions.
Ability to plan and develop menus and recipes.
Ability to apply basic supervisory skills to plan, organize, direct, coach, train, and discipline staff as necessary.
Ability to ensure the security of kitchen access, products, and hotel property.
Ability to work under stress and time constraints while engaging in physical activity and continuous walking.
Finger and hand dexterity to operate food machinery.
Ability to grasp, lift, carry, or otherwise move goods weighing up to 100 pounds on a continuous schedule.

Responsibilities

Maintain knowledge of and ensure associate compliance with departmental and hotel policies and procedures.
Train staff, recommend performance evaluations, resolve problems, communicate openly, and recommend discipline or termination when appropriate.
Establish daily priorities and assign production and preparation tasks.
Create daily menu specials and receive feedback from the Executive Chef.
Review banquet event orders and note any changes.
Provide clear direction to staff verbally and in writing.
Take physical inventory of specified food items and requisition daily supplies.
Ensure supplies are received, quality-checked, and stored correctly; communicate needs to Purchasing and Storeroom personnel.
Meet with the Steward to review equipment needs, banquet plate-up assistance, cleaning schedules and project status, and health, safety, and sanitation follow-up.
Ensure staff report to work as scheduled and document late or absent employees.
Ensure kitchen work areas are stocked with the tools, supplies, and equipment needed for business demand.
Keep recipe cards, production schedules, plating guides, and photographs current and posted.
Ensure staff prepare menu items according to recipes, yield guides, and department standards.
Monitor staff performance, ensure procedures meet department standards, and correct deficiencies.
Observe guest reactions and confer with service staff to ensure guest satisfaction.
Frequently walk through kitchen areas, direct staff to correct deficiencies, and maintain quality and detail.
Assist the Executive Chef with menu development and execution.
Work with the catering department to meet or exceed guest expectations.
Review sales and food costs with the Executive Chef to ensure budget targets are met.
Ensure excess items are utilized efficiently.
Oversee and direct training of new hires and maintain ongoing training for existing staff, including back-to-basics training.
Maintain hotel policies and standards, comply with attendance rules, and be available to work regularly.
Perform other job-related duties as assigned.