Sous Chef - Banquets (Hourly)

Loews Hotels•Tucson, AZ

22h•Onsite

About The Position

The Banquet Sous Chef is responsible for assisting the Executive Chef and Banquet Chef in planning, preparing, and overseeing the production of food for banquets and events. This role involves managing the kitchen staff, ensuring food quality and presentation meet the highest standards, and helping with menu planning and inventory management. The Banquet Sous Chef plays a critical role in ensuring that food service for banquets is executed efficiently and that all guest expectations are exceeded.

Requirements

Strong knowledge of food safety regulations and best practices.
Excellent culinary skills, creativity, and attention to detail.
Strong leadership and communication skills.
5-6 years of experience in quality food production, in an upscale hotel or freestanding restaurant.
Two plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant.
Food Handler Manager certification, or the ability to obtain the certification.
Culinary degree from recognized culinary institute or equivalent experience.

Nice To Haves

Someone with excellent culinary skills and knowledge of food productions techniques.
A creative and innovative individual in culinary techniques and menu development.
A subject matter expert in kitchen equipment use/operation and Food Service Sanitation Standards.
A leader who is organized and has strong communication and leadership skills.
Someone who can work under pressure and meet deadlines, especially during peak service times.

Responsibilities

Assist in the preparation and cooking of food for banquet events, ensuring high quality, consistency, and presentation of all dishes.
Supervise the kitchen staff during banquet service, ensuring food is prepared according to the event’s specifications and served on time.
Oversee the plating and presentation of food, ensuring it meets the standards.
Assist in planning banquet menus in collaboration with the Executive Chef or Banquet Chef, taking into account guest preferences, dietary restrictions, and seasonal ingredients.
Coordinate with the banquet team to understand event timelines and any special food requests or modifications.
Supervise and manage the banquet kitchen team during preparation and service, ensuring all tasks are completed efficiently and professionally.
Train new kitchen staff in banquet kitchen procedures, food safety standards, and food preparation techniques.
Lead by example to maintain a positive and productive kitchen environment, ensuring staff adhere to company policies and procedures.
Ensure that all food produced meets the highest quality standards in terms of taste, texture, and presentation.
Monitor food safety and sanitation practices, ensuring that all staff comply with health and safety regulations, including proper food handling, storage, and temperature control.
Inspect food preparation areas and kitchen equipment for cleanliness and proper operation.
Assist with managing inventory levels, ensuring that all necessary ingredients and supplies are available for upcoming events.
Help control food costs by minimizing waste, utilizing ingredients efficiently, and assisting with portion control.
Collaborate with the Executive Chef or Banquet Chef to order supplies and ingredients, ensuring that all items are fresh and of high quality.
Work closely with the banquet service team to ensure smooth coordination between the kitchen and event staff during functions.
Address any issues or last-minute changes that arise during banquet service, ensuring a seamless guest experience.
Support other culinary operations as needed, including working on the line during high-volume periods or special events.