Banquet Sous Chef

Responsibilities

Supervise all banquet cooks in the kitchen to ensure products & dishes are to the standards set by the Executive Chef & Banquet Chef; Expedite orders for assigned meal periods in a timely manner as specified in BEO; Supervise banquet stewards to ensure kitchen, pantries, and equipment are kept clean & organized at all times; Work in conjunction with the Banquet Chef and Banquet Captains to arrange for all clean china, glass, silverware, and serving pieces needed for a particular event; Work in conjunction with the Banquet Chef to produce, in a timely manner, the banquet steward schedule according to business levels; Attend BEO meetings as directed by Banquet Chef; Work in conjunction with the Banquet Chef to monitor china, glass, & silver par levels, and advise when additional items need to be replenished; Assist the Banquet Chef in ordering all foodstuffs necessary to produce menu items; Assist the Banquet Chef in performing month end inventory of all foodstuffs; Attend all departmental meetings as directed by Executive Chef & Banquet Chef; Supervise & maintain hourly employee timesheets on a daily basis; Assist in disciplinary actions as needed; Assist in interviewing, hiring, & training new staff as needed

Requirements

High School diploma; At least 5 years’ experience working in a commercial kitchen; Ability to organize and oversee multiple events at once; Excellent knife skills; Excellent knowledge of a wide variety of cooking terms and techniques; Ability to lift and carry up to 30 pounds; Able to work standing for extended periods of time; Well-groomed and highly presentable at all times; Excellent guest communication and interaction skills; Basic computer knowledge (email, excel, etc)

Nice to have

Ability to speak Spanish

Benefits

10% annual bonus potential