Banquet Sous Chef

Opportunity: Banquet Sous Chef

Manage kitchen operations related to banquet functions in accordance with established guest service, food quality and sustainability standards.

Potential Career Path

Executive Chef – Food and Beverage Director

Essential Job Functions

• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.  
• Supervise the production and preparation of food items for banquet functions.
• Requisition and order food and other products required to meet banquet event order specifications.
• Create recipes for banquet and catered functions.
• Maintain budgeted food cost.
• Maintain recipe database.
• Conduct monthly inventories.
• Store food products properly to minimize waste and meet food safety standards.
• Maintain cleanliness of all remote banquet kitchen facilities.
• Ensure kitchen staff has appropriate certification, licensing and training.
• Follow sustainability guidelines and practices related to HHM’s EarthView program.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

Position Requirements

• Culinary degree preferred.
• Minimum four years banquet production experience with supervisory
  responsibilities. 

Work Environment and Context

• Work schedule varies and will include working on holidays, weekends and alternate shifts.
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.

What We Believe

People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It