Banquets Sous Chef

The salary range for this opportunity is $85,000 to $90,000. Position Summary: Manages the banquet culinary teams to ensure guests receive the highest level of service and quality on a daily and consistent basis. Responsible for assisting in the direction, planning, preparation, production and control of all culinary operations in the banquet kitchen while continuing effort to deliver outstanding guest service and financial profitability. Duties & Responsibilities Primary Responsibilities/Essential Functions Manages subordinate supervisors/managers and direct report Team Members responsible for food preparation in the banquet kitchen. Responsible for the overall direction, coordination, and evaluation of staff. Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws. Responsibilities include interviewing, hiring, and training Team Members; planning, assigning, and directing work; appraising performance; rewarding and disciplining Team Members; addressing complaints and resolving problems. Monitors day-to-day food preparation operations to ensure standards of product presentation and service exceed guest expectations and meet or exceed property standards. Takes corrective action as needed. Prepares schedules to ensure staffing levels are optimal. Achieves budgeted revenues, controls expenses and maximizes profitability within assigned areas. Ensures all billing is accurate and prompt. Utilizes corporate approved computer programs to analyze forecasts, cost and revenue reports. Makes decisions and takes action based on that information to maximize profitability. Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability. Ensures guests receive outstanding, consistent, exceptional service by circulating through each service area. Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints. Ensures all food preparation areas are clean and properly set up. Maintains sufficient inventory of supplies and equipment and orders as needed. Participates in weekly/monthly inventories. Ensures equipment is properly secured and maintained and notifies maintenance of any repair or safety issues. Ensures compliance with all food and beverage regulations. Monitors SOPs to ensure consistent exceptional service is provided. Assists in developing and updating policies and procedures. Participates in weekly meeting with Management Team to ensure weekly goals, challenges, and service standards are met. Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, and sanitation standards. Must wear non-slip, oil resistant shoes. Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team Members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team Member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotels Hazardous Material (HAZMAT) program and familiarizes self with current MSDS. Reporting to work as scheduled (on time and on regular basis) is an essential function of the job. Other Responsibilities/Supportive Functions: Makes merit recommendations within budget or established guidelines. Recommends promotions or reclassifications within company policy Approves leave and time away from work within company policy. Responds to guest inquiries and coordinates special arrangements and requests. Assist in developing the annual budget for assigned area. Resolves guest complaints within scope of authority, otherwise refers the matter to management. Notifies supervisor and/or Security of all unusual events, circumstances, missing items, or alleged theft. Note: This job description is not intended to be all-inclusive. Team Members may perform other related duties as required to meet the ongoing needs of the organization. Management reserves the right to add, modify, change or rescind work assignments and to make reasonable accommodations as needed. Qualifications (relevant experience, education and training): Completion of an approved Culinary Program or Apprenticeship. Associates degree in Culinary Arts preferred. Four years prior Culinary supervisory and or management experience in hotels. Strong knowledge of banquet kitchen operations. Complete knowledge of all Culinary basics including knife skills, stocks, soups and sauces; butcher (meat & fish); Garde Manger Methods; salads, dressings, sauces marinades, displays. Knowledge of cooking methods including broiling, grilling, roasting, smoking, braising, blanching, sautéing, poaching, and steaming. Possess solid knowledge of high quality culinary operations and management, service standards of comparable hotel, guest relations and etiquette. Ability and experience in successfully leading and coordinating staff in a high volume, time sensitive environment. Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction. Knowledge of culinary operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning. Completes required training as scheduled. Ability to monitor labor as required by anticipating business activity while ensuring that positions are staffed when and as needed and labor cost objectives are met. Requires ability to serve needs of guests through verbal face-to-face interactions. Contacts sometimes contain confidential/sensitive information so requires ability to use discretion. Must demonstrate positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction. Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Requires attention to detail. Must be able to solve problems and remain calm and alert if dealing with difficult guest, during busy activity periods or in an emergency situation. Requires ability to learn and use telephone and computer systems used at the hotel. Working knowledge and experience with Microsoft Word, Excel and Outlook. Proficiency in Micros and other systems used in the hotel desirable. Strong attention to detail and the ability to handle multiple tasks. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, Team Members, guests and the general public. Must be able to speak, read, write and understand English to communicate with management, Team Members and guests. Bilingual Spanish a plus. Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment. Due to the cyclical nature of the hospitality industry, Team Members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts Must maintain a clean appearance and professional demeanor. Special Skills & Abilities/Mental and Physical Demands: While performing the duties of the job the Team Member regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between functions occurring simultaneously. The Team Member regularly grasps objects such as cookware, knives, plate ware and glassware. The Team Member frequently feels the temperature of objects such as hot stoves and cookware. The Team Member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job. The Team Member occasionally stoops, kneels and crouches. The Team Member frequently talks when communicating with guests, dining and kitchen staff. The Team Member frequently needs to hear voices while interacting with guests and staff. Many aromas and smells are present in the kitchen and dining areas. Balance is frequently required to prevent falling when walking, standing, moving or carrying cookware, plate ware, and food items. Lifting is regularly required when preparing and cooking food. Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as plates, coffee trays and dishes. The Team Member is required to have close visual acuity to prepare and cook food and move around the kitchen. The Team Member is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work areas. The Team Member is subject to environmental conditions found working indoors. The Team Member is occasionally subject to extreme heat, with temperatures up to 100 degrees while moving around in the kitchen. Occasionally subject to extreme cold when working in refrigerated areas. The Team Member is occasionally subject to loud noise when working in or around the kitchen areas. The Team Member is subject to hazards which includes proximity to moving mechanical parts, equipment found in kitchens and food service areas, sharp objects, and exposure to cleaning chemicals. Other hazards may include slick floors and hot stoves, cookware, plate ware or glassware. The Team Member is occasionally subject to atmospheric condition such as fumes, odors, or dusts. The Team Member is required to function in crowded or narrow aisles, passageways or work areas in the kitchen and dining areas. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skills, and/or abilities required.Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. I hereby acknowledge that I have read and understand the content of this job description. Meritage Resort