Banquet Sous Chef

Pyramid Global Hospitality•Bend, OR

5d•Onsite

About The Position

Pyramid Global Hospitality is seeking a leader passionate about culinary arts to join their Culinary team as a Banquet Sous Chef. This role requires extensive experience in a high-volume professional kitchen, creativity, motivation, and a hands-on leadership approach. The successful candidate will have a proven track record of working with creative, seasonal menus, responding professionally to guests and team members, and mentoring culinary staff. The Sous Chef will assist in planning and executing daily food production, preparation, and presentation in a safe and sanitary environment, ensuring high-quality, profitable products. This is an opportunity to develop skills, train a team, and grow a career in the culinary arts.

Requirements

College graduate in the culinary arts is ideal.
Familiarity with basic and advanced cooking methods.
Ability to work long hours, including weekends and holidays.
3+ years of experience as a cook in a high-volume professional kitchen.
Basic allergy knowledge.
Full knowledge of correct cooking temperatures of all vegetables and proteins.
Ability to provide cutting tools needed to perform the job.
Possession of a calibrated food-grade thermometer.
Full knowledge of the state's health codes and eco sure food safety and health report.
Active Food handler's certification.
Strong organizational skills.
Ability to work independently.
Ability to be on feet for long periods of time.
Ability to lift at least 50 pounds.
A desire to exceed expectations.
An energetic personality.

Responsibilities

Attract, retain, and motivate the best culinary talent.
Act in the absence of the executive chef to complete daily ordering using current par levels for all outlets, employee cafeteria, and banquets.
Perform any function within the culinary department (cook, steward, etc.).
Conduct daily walk-throughs of the kitchen, making recommendations for corrections, repairs, cleanliness concerns, and improvements.
Conduct daily meetings with the team to ensure preparation and communicate pertinent information.
Attend weekly F&B meetings, BEO meetings, leadership meetings, and monthly safety meetings, representing the culinary team.
Manage the finances of the department, analyze and control costs, and manage the budget to achieve a profitable operation.
Ensure thorough knowledge of food allergens and handle guests with food allergies with a high sense of urgency.
Work with the culinary team to ensure prep sheets are updated and properly used daily.
Guide the nightly cleaning of all kitchen areas and follow up with the PM stewarding crew to ensure the dish area is clean and organized for the following day's service.
Assist the Executive Chef in the creation, costing, and implementation of seasonal and special menus.