Banquet Sous Chef

Kimpton Hotels & Restaurants • Miami, FL

2d

About The Position

Work collaboratively with the Executive Chef to create innovative, delicious food and provide outstanding guest service. The role participates in team leadership, communication, training, development, and problem resolution, while advocating for the restaurant and building personal guest experiences and relationships. The Banquet Sous Chef leads kitchen operations when the Executive Chef is absent and helps the restaurant achieve its financial targets while meeting food-quality and service objectives.

Requirements

• At least 1 year of culinary experience in a high-volume, full-service restaurant, culinary program curriculum, or an equivalent combination of education and experience.
• Flexible schedule and ability to work weekends, nights, mornings, and holidays when needed.
• Knowledge of and passion for cooking methods, ingredients, equipment, industry practices, and trends.
• Excellent and accurate knife skills.
• Leadership ability and a desire to build a healthy, collaborative team.
• Ability to multitask in a dynamic environment.
• Excellent interpersonal communication skills to foster positive working relationships with people with varied personalities.

Nice To Haves

• Bachelor's degree in Culinary Science or a related certificate.

Responsibilities

• Lead all aspects of the kitchen in the absence of the Executive Chef.
• Resolve issues and take control of problematic situations.
• Lead and train kitchen staff, and establish work schedules.
• Interview and hire employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints; and resolve problems.
• Identify staff members who can develop into other positions and provide training as opportunities arise.
• Order, stock, and inspect the quality of food items needed for daily service.
• Maintain budgeted labor costs and help control overtime.
• Ensure food is prepared promptly, aiming to execute all tickets in 20 minutes or less.
• Support service education through daily line-ups, quarterly menu meetings, and new-staff training so employees understand menu items.
• Help the restaurant meet financial targets while achieving food-quality and service objectives.
• Maintain kitchen cleanliness by supervising daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, and walk-in.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed