Banquet Sous Chef

Sonnys Place•Somers, CT

17h•Onsite

About The Position

Sonny's Place is locally owned and committed to providing safe, fun, and entertaining activities for families in Western New England. Since opening in 2008, we have continually invested in expanding our offerings, starting with a driving range and adding more attractions each year, including a Miniature Golf Course and Bumper Boats. Sonny's Place is named in honor of the owner's father, recognizing how family ties get stronger when kids and adults have fun together. We aim to be your favorite recreation destination. The Banquet Sous Chef serves as the second in command of the kitchen, responsible for assisting the Executive Chef in supervising food production for all banquet events. This position requires night, weekend, and holiday availability.

Requirements

Proven experience in a kitchen management role
In-depth knowledge of food and beverage industry trends and best practices
Financial acumen and budget management skills
Excellent interpersonal, written, and communication skills
Strong leadership skills
Familiarity with relevant technology and point-of-sale systems
Ability to work in a fast-paced environment
Demonstrate a strong work ethic
Must be able to work nights, weekends, and holidays

Nice To Haves

Banquet experience preferred
Managerial experience in a family entertainment center and/or food and beverage setting preferred

Responsibilities

Prepares or directly supervises kitchen staff responsible for the daily preparation of the food to ensure that methods of cooking, garnishing, and portion sizes are as prescribed by standardized recipes.
Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning, and issuing for food production.
Assumes complete charge of the kitchen in the absence of the Executive Chef.
Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning, etc.
Consistently maintains standards of food quality, such as appeal, quality, and flavor of food.
Makes recommendations for maintenance, repair, and upkeep of the kitchen and its equipment.
Prepares reports, schedules, and costs menu, and performs other administrative duties as assigned by the Executive Chef.
Works in any station assigned by the Executive Chef.
Helps plan energy conservation procedures in the kitchen.
Assisted in the development of training and other professional development opportunities for kitchen staff.
Consults dining service personnel during daily line-ups.
Assists in food procurement, delivery, storage, and issuing food items.
Coordinates buffet presentations.
Reports all guest complaints to the Chef and assists in resolving complaints.
Maintains reasonable, regular, and punctual attendance consistent with Company policies, the Americans with Disabilities Act (ADA), the Family Medical Leave Act (FMLA), and other federal, state, and local standards.
Adapts to changing duties, as required, based on business needs.