Banquet Sous Chef (Seasonal)
About The Position
As a Banquet Sous Chef, you will assist the Sous Chef and Executive Chef and be responsible for preparing food items while delivering outstanding service in the Banquets division. Areas of responsibility may include the banquets kitchen, pastry, cafeteria, and stewarding. The position is also responsible for menu item creation, scheduling, maintaining payroll, ordering, organization, and the cleanliness and sanitation of all work areas and equipment. The role oversees culinary preparation and execution, maintains food safety and quality standards, guides staff in serving guests, manages inventory, and directs opening and closing procedures. It also promotes teamwork, professionalism, safety, service excellence, and continuous improvement.
Requirements
- Understand and align with the hotel's mission, vision, and goals.
- Prioritize tasks, work efficiently with limited supervision, and manage multiple tasks with attention to detail, speed, and accuracy.
- Communicate effectively in the primary workplace language and demonstrate communication, follow-up, and organizational skills.
- Follow safety protocols, use personal protective equipment properly, handle equipment safely, and comply with required licenses or certifications.
- Comprehend and follow recipes.
- Work well under pressure and in challenging conditions, exercise good judgment, follow directions, resolve problems, and collaborate as part of a team.
- Be able to lift and/or carry up to 50 pounds frequently.
- Stand for extended periods.
- Hear, understand, and communicate orally and in writing with staff, vendors, and guests in person and by phone.
- Bend, twist, push, pull, stoop, and kneel; ascend and descend a ladder.
Responsibilities
- Assist the Sous Chef and Executive Chef with food preparation and service in the Banquets division.
- Oversee preparation and execution of culinary offerings, ensuring high standards of flavor, technique, and presentation.
- Maintain sanitation and organization at workstations and enforce applicable food safety regulations.
- Lead the team in managing guest orders and providing prompt, gracious service.
- Guide staff using knowledge of menu items, culinary techniques, ingredients, and departmental procedures.
- Control inventory by requisitioning, stocking, and maintaining provisions at assigned stations.
- Check dish quality and ensure compliance with food handling, storage, and company quality assurance protocols.
- Direct opening and closing procedures, including workstation setup and breakdown and completion of daily checklists.
- Promote safety, service excellence, continuous improvement, teamwork, and professional collaboration.
- Create menu items, schedule, maintain payroll, order supplies, and maintain work-area and equipment cleanliness and sanitation.
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What This Job Offers
Career Level
Mid Level
Education Level
No Education Listed
