Banquet Sous Chef
$58k - $64kDavidson Hospitality | Management
Banquet Sous Chef
Are you a talented and passionate culinary professional with a flair for creating exceptional banquet experiences? Join our team at The Davenport Grand Hotel as a Banquet Sous Chef and showcase your creativity, leadership, and culinary skills in a dynamic and fast-paced environment. As a key member of our culinary team, you will assist the Executive Chef in planning, organizing, and executing banquet events, ensuring high-quality cuisine and an unforgettable dining experience for our guests. If you thrive in a collaborative and high-energy atmosphere, have a strong attention to detail, and are dedicated to culinary excellence, we invite you to apply for this exciting opportunity to contribute to our guests' special occasions and be part of a vibrant hospitality team.
Key Responsibilities:
- Assist the Executive Chef in menu planning and recipe development for banquet events
- Supervise and train culinary team members, ensuring proper techniques and adherence to standards
- Oversee food preparation and presentation, ensuring quality and consistency
- Monitor inventory levels, order supplies, and manage food costs
- Collaborate with other departments to ensure seamless event execution
- Ensure compliance with health and safety regulations and maintain a clean and organized work environment
- Support the Executive Chef in menu tastings, special promotions, and menu engineering
- Stay updated with industry trends and innovations to enhance the banquet dining experience
As a Banquet Sous Chef, you will have the opportunity to showcase your culinary expertise and contribute to memorable dining experiences for our guests. We offer competitive compensation, comprehensive benefits, and opportunities for growth within our dynamic hotel/resort environment. Join our team of passionate culinary professionals and be part of a rewarding career journey where your talent and creativity will be valued. Apply now to take the next step in your culinary career.
Qualifications:
- Culinary degree or equivalent experience
- 3+ years of experience in a culinary leadership role, preferably in banquet operations
- Strong knowledge of banquet operations, food preparation techniques, and presentation
- Creativity and ability to develop innovative and visually appealing dishes
- Strong leadership and team-building skills
- Excellent communication and organizational abilities
- Attention to detail and ability to work under pressure
- Knowledge of food safety and sanitation regulations
Salary Range: USD $58,000.00 - USD $64,000.00 /Yr.
Vacancy posted 6 days ago
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