Banquet Sous Chef

Sage Hospitality • Charlotte, NC

10d • 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 to meet or exceed customer expectations and attract future business. The role is responsible for daily banquet food production, assists in creating menus and recommends menu changes, and recommends and implements procedural and production changes. The position reports to the Executive Chef.

The position supervises banquet kitchen employees and works with catering staff to plan and coordinate events. It oversees food and labor costs, food preparation and presentation standards, food quantities, kitchen sanitation and maintenance, and compliance with safety standards and applicable regulations.

Requirements

• One or two years of post-high-school education.
• Thorough knowledge of catering and the food profession to perform non-repetitive analytical work.
• Knowledge of policies and procedures and ability to determine a course of action based on guidelines.
• Supervision and management skills.
• Oral and written communication skills.
• Moderate hearing to hear equipment timers and communicate with staff.
• Excellent vision to assess whether food is prepared appropriately.
• Moderate speech communication skills to communicate with staff.
• Moderate comprehension and literacy to read and understand Banquet Event Orders.

Responsibilities

• Supervise daily food production for catered events, controlling food and labor costs and ensuring appropriate quantities, preparation, plating, presentation, and safety standards.
• Supervise banquet kitchen employees, including interviewing, scheduling, training, developing, empowering, coaching, counseling, resolving problems, maintaining open communication, recommending and conducting performance and salary reviews, and recommending discipline as appropriate.
• Analyze Banquet Event Orders and plan and coordinate functions with catering staff to meet or exceed customer expectations.
• Monitor and control kitchen and equipment maintenance and sanitation to provide a healthy, safe work environment that meets or exceeds applicable standards and regulations.
• Assist in creating menus and recommend menu changes.
• Recommend and implement procedural and 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 vacation, sick time, and holidays.
• Eligibility to participate in the company 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.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed