Banquet Sous

HOTEL JULIEN•Dubuque, IA

45d•Onsite

About The Position

The Banquet Sous Chef is a key member of the culinary team, assisting the Executive Chef in the successful daily operation of the banquet kitchen. This role is overeeing the preparation and execution of all food for banquet events, from small private gatherings to large-scale weddings and conferences. The Banquet Sous Chef will lead and mentor a team of kitchen staff, ensuring the highest standards of food quality, presentation, and sanitation are consistently met. This position requires a flexible schedule, as hours are dependent upon the hotel's event calendar.

Requirements

A minimum of 2-4 years of experience in a high-volume culinary environment, with a focus on banquet and event operations.
Food safety certification is required.
Strong culinary skills and a comprehensive knowledge of various cooking techniques and cuisines.
Excellent leadership and communication skills, with the ability to manage and motivate a diverse team.
Proven ability to work in a fast-paced, high-pressure environment.
Exceptional organizational skills and attention to detail.
Flexibility to work a schedule that includes days, nights, weekends, and holidays, based on the banquet schedule.
Ability to stand for extended periods, walk, climb stairs, and lift up to 50 pounds.

Nice To Haves

Culinary degree or equivalent professional training is preferred.

Responsibilities

Oversee and actively participate in the preparation and cooking of all food items for banquet functions, ensuring adherence to standardized recipes and quality specifications.
Manage kitchen shifts and delegate tasks to banquet kitchen staff, ensuring all food preparation and service runs efficiently and on time.
Conduct quality checks on all raw and cooked food products to guarantee excellence in flavor, appearance, and presentation.
Assist the Executive Chef with menu development, including creating new and innovative dishes for banquet menus.
Maintain strict compliance with all food handling, sanitation, and safety standards.
Supervise, train, and develop banquet kitchen personnel, fostering a positive and collaborative work environment.
Communicate performance expectations and provide constructive feedback to team members.
Ensure that employees understand and adhere to all kitchen procedures and policies.
Lead by example, demonstrating a high level of professionalism, integrity, and culinary skill.
Work with the Executive Chef to estimate daily and weekly production needs.
Assist with inventory management, including ordering, receiving, and storage of food products.
Contribute to controlling food and labor costs to meet or exceed budgeted goals.
Review Banquet Event Orders (BEOs) and plan kitchen operations accordingly.