Banquet Sous Chef

Banquet Sous Chef

The Banquet Sous Chef is responsible for monitoring and ensuring that all systems and standard operating procedures are met for all areas that directly report to them. Banquet Kitchen personnel will also be under the Banquet Sous Chef's supervision. This role will represent Fiddler's Elbow culture through their leadership skills, demeanor, and work ethic.

At Fiddler's Elbow, our mission is not only to, "Enhance the lives of our Members & Guests with WOW moments they can't live without," but to also enhance and enrich the lives of our Fiddler's Family members.

Essential Functions:

• Promotes a positive work environment through effective communication and creating a warm and engaging atmosphere.
• Supervise and direct staff with the daily preparation of soups, sauces, specials etc. to ensure that standards are being met.
• Ensure all kitchen staff, including cooks and dishwashers are trained on safety procedures, including knife cutting skills.
• Utilize a hands-on approach to training and development of kitchen staff.
• Maintain standards of quality, cost, presentation, and flavor of foods.
• Work in any station as needed.
• Expedite during peak service hours.
• Make recommendations for maintenance, repair, and upkeep of the kitchen and its equipment.
• Liaise daily with the Banquet Manager to keep open lines of communication regarding guest feedback.
• Maintain organization in kitchen and storage areas.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Create weekly specials.
• Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.
• Evaluate and coach banquet kitchen staff to ensure their growth and development.
• Monitor kitchen employees' timecards to ensure compliance with posted schedules.
• Consult with dining service personnel during daily line-ups.
• Assist in controlling food and payroll costs to achieve maximum profitability.
• Ensure appropriate staffing needs are met for maximum productivity and high standards of quality.
• Follow all safety and sanitation policies when handling food and beverage.
• Report all member/guest complaints to the Executive Chef/Director of Food and Beverage and assist in resolving complaints.
• Stay current on regional and national food trends, seasonality, etc.
• Possess ability to follow and enforce company policies and procedures.
• Perform other duties as assigned by Executive Chef/Director of Food and Beverage, Executive Sous Chef and Executive Banquet Chef.

Skills:

• Monitoring
• Active Listening
• Strong Communication
• Leadership
• Time-Management
• Ability to multi-task

Work Styles:

• Attention to Detail
• Dependability
• Stress Tolerance
• Cooperation
• Persistence

Required Education/Experience:

• Culinary Arts degree preferred
• At least 3 years supervisory experience
• At least 2 years of culinary work in a banquet kitchen
• Previous experience in a Country Club/Resort atmosphere preferred

Working Conditions/Physical Requirements:

• Conditions in the kitchen are sometimes hot, cold and humid
• Ability to lift upwards of 50 pounds, frequently lift 20 pounds
• Utilization of both hands
• Ability to stoop, bend, lift
• Ability to be on feet for extended periods of time
• Must be able to work weekends, holidays, days/nights

Safety Hazards:

• Sharp knives
• Band Saw
• Mixing machines and other food preparation equipment
• Chemicals

Classification:

• FLSA Exempt
• Full Time

Benefits:

• Competitive pay
• 2 days off per week
• Career advancement opportunities within our Club Development and Continuing Education
• Comprehensive healthcare, dental and vision package
• Flexible Spending & Dependent Care Accounts
• Paid Time Off (Vacation, Sick and Holiday)
• 401(k) Plan, eligibility after 1 year of employment
• Life insurance
• PLUM Benefits
• Golf, Paddle/Tennis, and Fitness Privileges
• Annual Summer and Holiday staff events