Banquet Sous Chef

The Banquet Sous Chef partners with and reports to the Executive Chef to lead the culinary team and provide dynamic leadership support for the Banquet Kitchen and, as needed, for the other food and beverage outlets in the hotel complex. The primary responsibilities of this position are to ensure superior quality and consistency in the preparation of all food items by effectively managing employees in the culinary department.

• Preparing meals and food to meet the specifications of guests on time
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules, and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers, and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized, and sanitized
• Managing food leftovers in a timely and efficient manner following health code guidelines.
• Taking charge of kitchen opening, closing, and other side duties as directed by the Executive Chef
• Training and assisting in other outlets in the hotel complex during weeks with lighter banquet needs

• 2-year degree or accredited certification specializing in culinary arts and/or a minimum of 2 years in culinary management
• Minimum of one year working in a culinary facility with a banquet kitchen or equivalent in catering food for larger events
• Exceptional cooking skills
• Strong time management skills: the ability to self-prioritize and adjust to changing conditions.
• Willing to work in a fast-paced environment
• Ability to lift, carry, and move items up to 50 pounds throughout the kitchen
• Ability to effectively manage the kitchen staff, motivate them, and assign duties fairly
• Familiarity with the best practices in the hotel and catering services industry
• Knowledge of health and safety standards
• Proficient in Microsoft Office, Point of Sale, and restaurant management software
• Ability to multitask and work quickly under pressure
• Advanced verbal and written communication skills
• Attention to detail and organizational skills
• Must be able to work a 40 to 50 hour work week in various shift times ( morning, midday, and evenings) depending on banquet event times

• Health / dental / vision/life
• 401k plan with 3% match after one year of employment
• Company-wide discounts on hotel rooms and restaurants