Banquet Sous Chef - Hilton Phoenix Resort at the Peak

Crescent Careers•Phoenix, AZ

9d•Onsite

About The Position

The Banquet Sous Chef is responsible for overseeing all food preparation, presentation, and service for all banquet functions. This role involves managing daily food production, controlling costs, ensuring adherence to brand standards, and supervising kitchen team members. The position also requires collaboration with sales and catering staff to meet client expectations and maintain a safe and sanitary kitchen environment.

Requirements

Ability to work in confined area continuously.
Ability to read, write and speak English.
Fingers and hand dexterity.
Ability to lift up to 80lbs.
Ability to effectively manage a large department.
Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work.
Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines.
Requires supervision/management skills.
Must have the ability to communicate in English.
Self-starting personality with an even disposition.
Maintain a professional appearance and manner at all times.
Can communicate well with guests.
Must be willing to “pitch-in” and help co-workers with their job duties and be a team player.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger and collect accurate information and resolve conflicts.
Basic mathematical skills and considerable skill in the use of a calculator to prepare moderately complex mathematical calculations without error.
Ability to stand, walk and continuously perform in the Banquet Kitchen.
Ability to lift and carry up to 50lbs.
Ability to observe and detect signs of emergency situations.
Ability to communicate verbally and in writing.
Ability to establish and maintain effective working relationships with associates, customers and patrons.

Nice To Haves

4 – 5 years Kitchen Management as an Executive Sous Chef, Banquet Chef or Executive Chef in a Resort setting preferred.
Hospitality experience preferred.
Ability to obtain required government licenses or certifications.

Responsibilities

Create and maintain recipe file.
Pass on suggestions, new ideas, BEO challenges and solutions to the Director of Sales, Director of Banquets and Catering Service Managers.
Analyze Banquet Event Orders, assist in planning and coordinating the functions with the Catering staff to ensure the events meet/exceed customer expectations.
Meet with prospective clients to demonstrate food product and discuss banquet events.
Oversee all food preparation, presentation and service for all functions.
Ensure all food products are prepared and served within the Crescent Hotels and Resorts and Hilton Brand Standards and specifications.
Purchase all food and other products necessary for all banquet events, using Avendra approved suppliers.
Manage the daily production of food for all the catered events; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.
Supervise of the Banquet Kitchen Team Members; prepare daily and biweekly payroll; weekly schedules; train, develop, empower, resolve problems, provide open communication and recommend discipline as appropriate.
Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Assist in the creation and planning of menus and implement changes to continue to attract business.
Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
Conduct monthly staff meetings which include review standards, hotel and departmental procedures and operating procedures.
Work in and/or supervise restaurant outlets as needed.
Perform special projects and other responsibilities as assigned.
Participate in task forces and committees as required.
Create and determine costs for menus.
Participate in all public relations and promotional events.
Assist Executive Chef in estimating annual food budget.
Monitor outlets as needed during peak periods to oversee production flow and presentation.
Maintain vacation schedule for proper staffing.
Report any equipment in need of repair or replacement to Property Operations.
Perform other duties as requested, such as VIP parties, menu tastings and staff meetings.