Banquet Sous Chef

PEREGRINE ATLANTA BUCKHEAD MANAGEMENT LL•Atlanta, GA

3d•$65,000 - $70,000•Onsite

About The Position

As a Banquet Sous Chef, you will assist the Sous Chef and Executive Chef and be responsible for the preparation of food items while delivering outstanding service in Banquets division. Areas or responsibility may include banquets kitchen, pastry, cafeteria, and stewarding. Additionally, this position is responsible for menu item creation, scheduling, maintaining payroll, ordering, organization, cleanliness and sanitation of all work areas and equipment.

Requirements

Understand and align with the mission, vision, and goals of the hotel.
Prioritize tasks, work efficiently with limited supervision, and manage multiple tasks with attention to detail, speed, and accuracy.
Communicate effectively in the primary workplace language, demonstrating excellent communication, follow-up, and organizational skills.
Adhere to all safety protocols, including proper use of PPE, equipment handling, and compliance with required licenses or certifications.
Ability to comprehend and follow recipes.
Work well under pressure and in challenging conditions, using good judgment to resolve problems, follow directions, and collaborate effectively as part of a team.

Responsibilities

Oversee the preparation and execution of culinary offerings, ensuring every dish reflects the highest standards of flavor, technique, and presentation.
Uphold sanitation practices and organizational standards at all workstations, enforcing all local, state, and industry food safety regulations.
Lead the team in managing guest orders, fostering a welcoming and efficient environment through prompt and gracious service.
Demonstrate an expert command of menu items, culinary techniques, ingredients, and departmental procedures to expertly guide staff and exceed guest expectations.
Oversee inventory control by accurately requisitioning, stocking, and maintaining all provisions at assigned stations, optimizing efficiency and consistency in kitchen operations.
Execute quality checks on dishes, guaranteeing compliance with food handling, storage, and company quality assurance protocols.
Direct comprehensive opening and closing procedures, from systematic setup and breakdown of workstations to the completion of daily checklists.
Champion a culture of safety, service excellence, and continuous improvement.
Inspire teamwork and positive collaboration both within the kitchen brigade and across departments, serving as a role model of professionalism.
Demonstrate exemplary reliability and commitment to standards of attendance, flexibility, and the fulfillment of tasks entrusted by management.