Banquet Sous Chef

About the position

The Banquet Chef is responsible for maintaining and ensuring that the company culinary standards and operating procedures are upheld in all areas. This role involves overseeing all aspects of banquet and catering culinary execution and assisting the executive chef in various other areas. The Banquet Chef has human resource, financial, and administrative responsibilities related to their direct reports. Additionally, they work closely with the executive chef to ensure that standards are met across all culinary operations. The Banquet Chef must be capable of fulfilling all responsibilities of the executive chef in their absence and is tasked with promoting the company's culture, mission, and philosophy while training and mentoring all culinary department and steward associates.

Responsibilities

• Demonstrate effective leadership skills including delegation skills.
• Ability to meet budgets including labor, food, and applicable direct operating costs.
• Must have manager food handler's certificate.
• Ability to work a flexible schedule to accommodate business levels.
• Conduct hands-on teaching and training in the kitchen and at events, working closely with chefs and cooks, as well as other associates in BOH, and assist with food preparation and execution.
• Train and educate associates on new menu items and changes in procedures for current menu items; monitor and hold associates accountable for implementing the changes.
• Work with the executive chef to develop production methodologies to increase efficiency, productivity, quality, and/or consistency in culinary operations.
• Review banquet menu each week with the executive chef to discuss all details of events including menu, presentation, associates' assignments, and logistics.
• Work with the pastry chef to ensure that desserts served are executed properly at events by culinary associates.
• Collaborate with the executive chef on ongoing and quarterly menu development for standard menus, internal menu tastings, photoshoots, and recipe development.
• Participate in ongoing culinary educational training programs with the executive chef.
• Be involved in all client tastings, executing tastings alongside the executive chef.
• Thoroughly understand kitchen administrative flow and assist the executive chef in maintenance and upkeep of the system.
• Assist the executive chef in detailed planning and administrative work with special projects.
• Fulfill all administrative responsibilities of the executive chef as needed.
• Attend operations meetings and banquet event order meetings, communicating challenges from past events, nuances of upcoming events, and other important issues to associates.
• Work with the executive chef in conducting weekly and monthly kitchen meetings, including meeting minutes and follow-up action plans.
• Collaborate with the executive chef on biannual meetings with the culinary team to review new menus, new presentations, and new production methodologies.

Requirements

• 3 years in a fast-paced banquet kitchen
• Ability to run multiple events simultaneously
• 2 years as a hands-on banquet sous chef
• Ability to organize events from start to finish.

Nice-to-haves

• Three years senior-level or Banquet Chef experience in a high-quality, volume-oriented environment.
• Culinary School graduate or related training.