Sous Chef - Banquets- Full Time

Ocean Casino Resort•Atlantic City, NJ

15h•Onsite

About The Position

The Banquet Sous Chef is responsible for executing all resort wide banquet/catering events to the highest possible standards. This role involves managing daily kitchen activities, including food preparation, staff management, ensuring food quality, freshness, and safety, executing tastings, and monitoring/ordering food items. The Sous Chef also assists with oversight of inventory, prep lists, purchasing decisions, and staffing levels. They ensure all equipment is in good working order and report issues for repair. Purchases and inventory must be recorded accurately and align with budget and executed events. The role contributes to menu development in coordination with the Sales Team and Executive Sous Chef, and is responsible for preparing the weekly kitchen schedule and attending BEO meetings. A key function is ensuring state and local hygiene and food safety standards are met throughout all stages of food preparation.

Requirements

Two or more years as a Sous Chef in a high volume, catering/event kitchen
Associates or bachelor’s degree in culinary arts
Endure various physical movements throughout the shift, including bending, lifting, and standing for extended periods of time
The ability to effectively communicate in English
Scheduling flexibility; to include nights and weekends

Nice To Haves

TIPS and Serve Safe Certifications preferred.

Responsibilities

Manage daily kitchen activities, including food preparation, management of staff, ensuring food quality freshness and safety, the execution of tastings and monitoring and ordering food items
Assists with the oversight of inventory, prep lists, purchasing decisions and staffing levels throughout each shift and event
Ensures all equipment is in running order and reports any issues to the Executive Sous Chef and Executive Steward for repair and maintenance
Ensures purchases and inventory are recorded properly and tie out to budget and executed events
Executes individual and group tasks, contributes to the menu development process in coordination with the Sales Team and Executive Sous Chef
Must be able to prepare or adjust the weekly kitchen schedule and attend BEO meetings as scheduled
Ensure state and local hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished product