Banquet Sous Chef

Omni Hotels & Spas•Champions Gate, FL

About The Position

The Banquet Sous Chef provides technical and administrative assistance to the Banquet Chef and helps ensure effective operation of the kitchen and food production outlets. The role oversees banquet kitchen operations and food preparation and presentation, supports staffing and training, maintains food quality and consistency, and ensures sanitation, safety, purchasing, receiving, storage, and cost-control standards are followed. The position also assists with kitchen operations as needed and performs the duties of kitchen associates when required.

Requirements

At least 1 year of supervisory-related job experience.
State of Florida food safety certification.
Attention to detail, speed, and accuracy.
Ability to prioritize, organize, delegate work, and follow through.
Ability to instill safety and sanitation habits in employees and maintain a clean work area.
Ability to teach and mentor associates on consistency in preparation and presentation.
Ability to inspire, train, and develop people for promotion.
Experience communicating with, training, and managing multilingual staffs.
Experience training and cross-training employees.
Ability to coach employees in resolving and de-escalating conflicts and to maintain a calm, organized approach.
Ability to recognize quality products, presentations, and flavors.
Ability to stoop, grasp, lift, carry, move, or push goods on a hand cart weighing up to 70 pounds.
Ability to stand for long periods in a confined area.
Ability to work with exposure to humidity, steam, extreme temperatures, food and beverage items, and hazardous cleaning chemicals.

Nice To Haves

Culinary-related education.

Responsibilities

Partner in hiring, training, supervising, motivating, mentoring, scheduling, and disciplining culinary banquet associates.
Requisition and order items needed for the following day from the food storeroom, non-food storeroom, and stewarding department.
Ensure proper sanitation procedures are followed and that the banquet kitchen remains clean, neat, and orderly.
Ensure adequate supplies of prepared products are available on a timely basis.
Establish standard recipes and ensure associates comply with them.
Prioritize, organize, and delegate work, and follow through on assigned tasks.
Maintain consistent quality, portion control, and plate presentation; check line plating and quality and spot-check outlets for compliance with SOPs.
Attend daily BEO meetings; arrange for a supervisor to attend in the Sous Chef’s absence.
Assist in creating weekly hourly associate schedules for approval by the Banquet Chef.
Respond appropriately to hotel emergencies and safety situations.
Perform other tasks or projects assigned by hotel management and staff.
Help oversee the entire banquet kitchen and supervise hot-side cooks and garde manger personnel in preparing and presenting food to established standards.
Ensure sufficient quantities of food items are available for projected demand and are stored to preserve usefulness and quality.
Ensure prime cuts of meat are properly broken down by weight, trimming waste is minimized, and meat and seafood scraps are properly utilized.
Train staff on menu items, including ingredients, preparation methods, and distinctive tastes.
Operate and maintain department equipment and report malfunctions.
Review staffing levels to meet guest-service, operational, and financial objectives.
Train associates in safety procedures and supervise compliance with loss-prevention policies to prevent accidents and control costs.
Set a positive example in guest and associate relations.
Maintain the walk-in, prep area, and equipment to Health Department standards.
Use a hands-on management approach and demonstrate personal ownership and follow-through.
Inspire, train, and develop associates for promotion; communicate with, train, and manage multilingual staff; and train and cross-train employees.
Encourage a can-do attitude, coach employees in resolving and de-escalating conflicts, and promote a calm, organized approach.
Help manage wages, productivity, and expenses in accordance with business demand.
Assist the outlet chef with kitchen operations as necessary and perform kitchen associate duties as required.
Recognize superior product quality, presentation, and flavor.
Maintain purchasing, receiving, and food-storage standards.
Ensure compliance with local, state, and federal regulations, including OSHA and Health Department requirements.
Support food and beverage portion and waste-control procedures and follow proper food handling and HACCP procedures.