Banquet Sous Chef

Rosewood Hotel Group • Montecito, CA

272d • $75,000 - $80,000 • Onsite

About The Position

Rosewood Miramar Beach, a Rosewood Hotel, is looking for an exceptional Banquet Sous Chef. The Sous Chef is responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

Requirements

• Diploma/Some College or an equivalent combination of education and work-related experience.
• Must have current and valid ServSafe Food Protection Manager Certificate.
• Minimum two years' experience as a Sous Chef.
• Hotel operational exposure (i.e. Culinary) preferred.
• Experience with a luxury or ultra-luxury property or brand preferred.

Responsibilities

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Maintain complete knowledge of and ensure associates' compliance with all departmental/hotel policies and procedures.
• Establish the day's priorities and assign production and prep task to associates to execute.
• Review daily specials and offer feedback to Executive Chef and Banquet Chef.
• Review restaurant function sheets and make note of any changes.
• Meet with Executive Chef and Banquet Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Identify situations, which compromise the department's standards and delegate these tasks.
• Take physical inventory of specified food items for daily inventory.
• Place the Daily Produces, Meat & Seafood orders.
• Requisition the day's supplies and ensure that they are received and stored correctly; communicate needs with Purchasing and personnel; ensure quality of products received.
• Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
• Ensure that associates report to work as scheduled; document any late or absent associates.
• Coordinate breaks for associates.
• Inspect grooming and uniform of associates; rectify any deficiencies.
• Check and ensure that all opening duties are completed to standard.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that all associates prepares menu items following recipes and yield guides, according to department standards.
• Monitor performance of associates and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Be aware of any shortages and make arrangements before the item runs out.
• Promote positive guest relations at all times.
• Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies.
• Ensure that quality and details are being maintained.
• Inspect the cleanliness of the line, floor, and all kitchen stations; direct associates to rectify any deficiencies.
• Ensure that associates maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Instruct associates in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Complete work orders for maintenance repairs and submit to Engineering; contact Engineering directly for urgent repairs.
• Assist Catering department with developing special menus for functions; meet with clients as requested.
• Supervise and direct the organization and preparation of food for the associate cafeteria.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Ensure that excess items are utilized efficiently.
• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.

Benefits

• Salary range of $75,000 to $80,000.
• Eligibility for bonuses.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Industry: Accommodation
• Education Level: Associate degree