Banquet Sous Chef - Dune House Hotel and Spa, Atlantic Beach, FL.

Sage Hospitality•Atlantic Beach, FL

8d•Onsite

About The Position

Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes.

Requirements

One or two years of post-high school education
One or two years of post-high school education
Thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work.
Knowledge of policies and procedures and the ability to determine course of action based on these guidelines.
Supervision/management skills.
Oral and written communication skills.
Moderate hearing -to hear equipment timers and communicate with other staff.
Excellent vision to see that product is prepared appropriately.
Moderate speech communication skills to be able to communicate with staff.
Moderate comprehension and literacy to read and understand all BEO's
Lifting/Pushing/Pulling/Carrying: All these functions are essential because of the heavy production associated with Banquets. Items include food, small equipment, 75% of the time.
Bending does become necessary when using the lower oven for cooking, 5-10 times a day.
Full range of mobility and the ability to travel 30-50 feet on a regular basis, throughout the day.
Standing usually during preparation or plate -up to one hour at a time, usually 3-5 times a day.

Responsibilities

Supervise daily production of food for all the catered events; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.
Supervise banquet kitchen employees; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.
Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.
Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.