Banquets Sous Chef

Banquets Sous Chef

The Banquets Sous Chef is responsible for assisting in the preparation of all food items, based on standardized recipes, and for Banquets, Outlets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for assisting the Executive Chef in ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities.

Education & Experience

At least 3 years of progressive Banquet Kitchen experience in a hotel or a related field.

Must be computer proficient in Company approved spreadsheets and word processing.

Supervisory experience required.

Must have a valid driver's license for the applicable state.

Must be able to convey information and ideas clearly.

Must be able to evaluate and select among alternative courses of action quickly and accurately.

Must work well in stressful, high-pressure situations.

Must maintain composure and objectivity under pressure.

Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.

Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.

Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by coworkers and guests.

Must be able to work with and understand financial information and data, and basic arithmetic functions.

Job Duties & Functions

Approaches all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.

Maintains regular attendance in compliance with Eofficial Enterprises, Inc. Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.

Maintains high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working.

Complies at all times with Eofficial Enterprises, Inc. Hospitality standards and regulations to encourage safe and efficient hotel operations.

Maintains a warm and friendly demeanor at all times.

Assists in maintaining food costs within budget guidelines.

Establishes and maintains a file of recipe cards according to Eofficial Enterprises, Inc. Hospitality standards.

Motivates, coaches, counsels and disciplines all Kitchen personnel according to Eofficial Enterprises, Inc. Hospitality S.O.P.'s.

Provides training on a rotational basis using the steps to effective training according to Eofficial Enterprises, Inc. Hospitality standards.

Assists with all Kitchen interviews and follow hiring procedures according to Eofficial Enterprises Inc. Hospitality S.O.P.'s.

Ensures implementation of all Eofficial Enterprises, Inc. Hospitality policies and all house rules.

Prepares, implements and maintains a record of food specifications.

Oversees all Banquet, Outlets and Cafeteria kitchen work areas including cooks and stewards, as applicable.

Maintains a clean kitchen by implementing and maintaining a standard of 'Clean as You Go.'

Maintains proper record keeping (receiving tickets, invoices, and transfer logs) according to Eofficial Enterprises, Inc. Hospitality standards.

Performs any other duties as requested by the Executive Chef and General Manager.