Banquets Sous Chef

Shooting Star Casino, Hotels, & Event Center

10d

About The Position

Responsible to oversee and coordinate kitchen operations and staff scheduling; remain informed of all daily banquet event orders; ensure all food in the banquet kitchen is prepared according to safety and sanitation guidelines. To also ensure quality product is delivered according to banquet’s set standards. In all interactions, the position is responsible for providing STAR Experience to guests and fellow team members a first priority.

Requirements

Associate’s degree (A.A.) or equivalent from two-year college or technical school; a minimum of one-year related experience and/or training; or equivalent combination of education and experience.
Must meet the requirements as prescribed by the Tribal-State compact for Gaming.
Ability to supervise up to 15 team members in the banquet kitchen.
Ability to carry out supervisory responsibilities in accordance with the rules, regulations, policies and procedures.
Attend training relating to food safety and sanitation. Certificate in ServSafe is required.
Strong organizational and time-management skills are extremely important.
Ability to pay close attention to detail and read and understand documents such as banquet event orders and safety rules, operating and maintenance instructions and procedure manuals.
Knowledge of how to operate kitchen equipment and prepare food in accordance to established procedures.
Ability to speak effectively before groups of customers or other team members of the organization.
Ability to assign and direct work, appraise performance, reward and discipline team members, address complaints and effectively resolve problems.
Ability to define problems, collect data, establish facts and draw valid conclusions.
Knowledge of basic accounting and ability to complete paperwork; ability to write routine reports and correspondence.
Ability to calculate figures and amounts such as discounts, percentages, proportions.
Knowledge of and ability to cost menus, price food, place orders and manage controls for waste.
Knowledge of sales, banquet and hotel departmental policies; strong guest service skills required.
Possess strong communication skills, verbally and written, good typing skills and ability to use office equipment, including a personal computer; familiarity with ordering and maintaining inventory.
Knowledge or ability to learn various computer programs used (Lawson, Entrée, Kronos, Microsoft programs including Outlook, Excel and Word).
Ability to frequently lift and carry 30-50 pounds.
Ability to frequently stand for long periods of time.
Ability to frequently twist, stoop or bend.
Ability to frequently reach above, below or at shoulder height.

Responsibilities

Ensure daily kitchen operations run smooth, efficient and follow guidelines for safety and sanitation.
Reviews banquet event orders daily, as they pertain to details regarding food.
Responsible to know entire menu, all food items, ingredients, preparation, quantities and appropriate portions.
Orders product in a timely manner based on business needs. Maintains and tracks inventory levels.
Updates and maintains food menu costs periodically; re-price according to fluctuations.
Cost and price menus as requested for clients.
Monitors food costs to ensure budgeted numbers are in line.
Ensures consistency in daily food preparation and service levels.
Oversees that all rules and regulations are followed pertaining to safety and sanitation regulations.
Work closely with sales team members in determining guest’s menus and cost of customize menus.
Work closely with purchaser on availability of food item requests and costs thereof.
Monitor food lines in functions and make decisions on additional food preparation.
Develop and write recipes; maintain kitchen manual including costs, preparation instructions, recipes, plate presentation descriptions.
Attends weekly meetings to review upcoming events and communicate with department staff.
Recommend policy changes; assist in writing policies and procedures for the kitchen.
Review staff performance, write and present staff performance reviews; make recommendations regarding performance of team members.
Assist manager in hiring, rewarding, coaching, disciplining and mentoring team members.
Research and recommend training for team members.
Operates kitchen equipment including blenders, slicer, stoves, ovens, broilers. Ensure all kitchen team members operate equipment safely.
Responsible for safe and sanitary food preparation; ensure sanitary condition of kitchen area, storage area, cooking utensils, and equipment comply with established regulations.
Schedule kitchen staff (cooks and stewards) according to business levels.
Listens and responds to guest concerns to maintain a high level of guest satisfaction.
Provides prompt courteous guest service by listening to and answering a variety of questions or complaints and routing to the appropriate personnel.
Professionalism maintained at all times: act as a role model to all banquet staff as team leader.
Ensures strictest confidentiality is maintained at all times.
Performs other duties and responsibilities as required or assigned.