ICONA Avalon- Banquet sous Chef
About The Position
The Banquet Sous Chef is responsible for planning and directing food preparation in the kitchen under the direction of the Executive Chef. This role leads banquet food production for weddings, corporate events, and special functions, ensuring high standards of food quality, presentation, and consistency. The Banquet Sous Chef also manages food costs, inventory, ordering, and waste control, while ensuring compliance with all health, sanitation, and safety regulations. Additionally, this position involves training and supervising the culinary banquet team, coordinating with banquet operations and event management, and staying current on industry trends and new culinary techniques.
Requirements
- BS in Culinary Arts.
- 3-5 years in Sous Chef positions in hotels, resorts, banquet facilities, and/or high-volume restaurants.
- Strong working knowledge of large-scale banquet event execution.
- Strong leadership and team building skill set.
- Automated food inventory management system experience.
- Compliant with state Alcoholic Beverage Control regulations.
Nice To Haves
- ServSafe Certification
Responsibilities
- Lead banquet food production for weddings, corporate events, and special functions.
- Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations.
- Maintain food quality, presentation, and consistency standards.
- Assist with menu development, banquet tastings, and seasonal offerings.
- Manage food costs, inventory, ordering, and waste control.
- Ensure compliance with all health, sanitation, and safety regulations.
- Train and supervise culinary banquet team and ensure proper execution of menus.
- Coordinate with banquet operations and event management teams.
- Stay current on Banquet industry trends.
- Identify new culinary techniques and presentations.
- Assist kitchen staff with food prep and recipe creation.
- Effectively reviewing, planning, and executing daily food service with the highest level of food quality and presentation for all dining outlets, banquets, and events.
- Assist in scheduling team members to ensure adequate and consistent levels of service.
- Ability to work well under pressure and handle multiple tasks at once, delegate responsibilities, and manage projects.
- Ability to maintain concentration and a well-organized work environment as well as the ability to think clearly.
- Adhering to clear performance expectations with the Executive Chef and Director of Food & Beverage.
- Attend company culture meetings.
- Performs other duties as directed.
- Weekly attendance to Aloha Culture Meeting.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
