Banquet Sous Chef

Sage Hospitality Group•Charlotte, NC

4d•Onsite

About The Position

The Banquet Sous Chef coordinates, plans, and supervises banquet food production, plating, and presentation in a cost-effective and safe manner, with the goal of meeting or exceeding customer expectations and attracting future business. The role is responsible for daily banquet food production, assists with menu creation and recommends menu changes, and recommends and implements procedural or production changes. This position reports to the Executive Chef.

Requirements

One or two years of post-high-school education.
Thorough knowledge of the catering and food profession.
Knowledge of policies and procedures and the ability to determine a course of action based on guidelines.
Supervision and management skills.
Oral and written communication skills.
Moderate hearing ability to hear equipment timers and communicate with staff.
Excellent vision to assess whether food products are prepared appropriately.
Moderate speech communication skills to communicate with staff.
Moderate comprehension and literacy to read and understand Banquet Event Orders.
Ability to lift, push, pull, and carry items such as food and small equipment, which is required for heavy banquet production.

Responsibilities

Supervise daily food production for catered events.
Control food and labor costs and ensure preparation, plating, presentation, and food quantities meet standards.
Ensure food safety standards and regulations are followed.
Supervise banquet kitchen employees, including interviewing, scheduling, training, developing, empowering, coaching, counseling, resolving problems, and maintaining open communication.
Recommend and conduct performance and salary reviews, and recommend discipline as appropriate.
Analyze Banquet Event Orders and coordinate event functions with catering staff to meet or exceed customer expectations.
Monitor and control kitchen and equipment maintenance and sanitation to ensure a healthy, safe work environment that meets applicable standards and regulations.
Assist in creating menus, recommend menu changes, and recommend and implement procedural or production changes.

Benefits

Opportunity to earn property incentives, including upsell, porterage, and room service incentives.
Medical, dental, and vision insurance.
Health savings and flexible spending accounts.
Basic Life and AD&D insurance.
Paid time off for vacation, sick time, and holidays.
Eligibility to participate in the Company’s 401(k) program with employer matching.
Employee Assistance Program.
Tuition reimbursement.
Discounts on hotels, restaurants, and more.
Eligibility to participate in the Employee Referral Bonus Program, with up to $1,000 per referral.