Banquet Executive Sous Chef

Summary:Manages, coordinates, and participates in the daily functions of the culinary department, with primary responsibility for the planning, staffing, preparation, and execution of banquet and event functions. Leads by example and provides support, direction, and guidance to culinary staff engaged in preparing and executing food for banquets, private events, member functions, and other Club activities.Reviews and executes Banquet Event Orders (BEOs), develops production plans and timelines, determines appropriate staffing levels, coordinates culinary resources, and oversees food preparation and service to ensure events are executed accurately, efficiently, and according to established quality standards. Works closely with the Executive Chef, Banquet and Food & Beverage leadership, Catering/Event Services, Stewarding, Purchasing, Receiving, and other departments to ensure seamless event execution.In addition to excellent culinary skills, this position requires strong attention to detail, cleanliness, organization, leadership, communication, and problem-solving skills. Must be able to manage multiple events and competing priorities in a high-volume, fast-paced environment while maintaining The Polo Club's standards for food quality, sanitation, service, and member experience.Essential Duties and Responsibilities include but are not limited to the following;Works closely with the Executive Chef and Food & Beverage leadership to plan and execute high-quality culinary operations for banquets, private events, member functions, and other Club activities.Reviews Banquet Event Orders (BEOs), event timelines, menus, guest counts, guarantees, special requests, VIP requirements, dietary restrictions, allergies, and other event details to ensure all culinary requirements are understood and properly executed.Develops production plans, preparation schedules, prep lists, and culinary timelines based on event requirements, guest counts, menu complexity, service style, and operational needs.Oversees culinary execution from preparation through service, ensuring food is prepared, plated, presented, transported, held, and served according to event specifications and established quality standards.Serves as the culinary leader during assigned banquet events and provides hands-on supervision throughout preparation and service.Monitors food quality, consistency, presentation, portion control, temperature, timing, and overall execution during events and takes immediate corrective action when necessary.Ensures food is delivered to the appropriate service area and service point according to the event timeline.Anticipates and resolves event-day operational issues involving food production, staffing, timing, equipment, supplies, or other culinary requirements.Communicates BEO changes, special requests, guest counts, timing adjustments, and other event requirements to the appropriate culinary and operational teams.Participates in event planning, pre-con meetings, and other operational meetings as needed to ensure culinary requirements are understood and coordinated.Executes the specifications and guidelines set by the Executive Chef and applies culinary and leadership skills to create a professional and productive working environment.Assists in managing culinary team employees including Chefs, Sous Chefs, Steward, Dishwashers, Purchasing and Receiving Clerks as assigned to ensure the efficient and effective preparation and execution of food for Club operations and events.Develops and maintains culinary staffing schedules for banquet functions based on event volume, guest counts, menus, service requirements, staffing needs, and operational priorities.Determines appropriate staffing levels for each event and assigns culinary employees to specific functions, stations, and responsibilities.Adjusts staffing assignments and schedules as event requirements, guest counts, BEOs, or operational needs change.Manages staffing responsibilities including interviewing, counseling, scheduling, payroll, performance management, coaching, and employee development.Evaluates quality control for all aspects of the culinary operation and makes modifications and improvements as necessary.Plans food production and forecasts quantities based on guaranteed guest counts, event specifications, menu requirements, and anticipated usage.Supervises staff in the production of all menu items, using high-quality ingredients, operating kitchen equipment, and evaluating foods, portioning, plating, garnishing, and presentation.Checks quality and consistency of food to ensure that all quality standards set by the Executive Chef are met to achieve a high level of member and guest satisfaction.Ensures proper identification, preparation, labeling, and communication of meals required for food allergies, dietary restrictions, and special requests.Maintains appropriate procedures to minimize the risk of cross-contact and ensure food safety for guests with allergies or dietary restrictions.Creates special dishes and develops recipes in collaboration with the Executive Chef.May create certain dishes using alcoholic beverages as an ingredient which may require sampling (a small portion of an item) to determine if the food is prepared and tastes appropriately.In response to a complaint regarding a food item which might contain alcohol, may have to taste such food item (taste is defined as sampling a small portion).Inspects all walk-in coolers, freezers, dry storage, and other food storage areas regularly to ensure proper rotation, labeling, storage, sanitation, and usage of all food items.Maintains high levels of sanitary codes set forth by Federal, State and Local agencies and The Polo Club.Regularly conducts random health and sanitation inspections to ensure standards are met for Federal, State and Local health requirements.Ensures culinary employees follow all food safety, sanitation, safety, and operating procedures.Ensures proper use, cleaning, storage, and maintenance of kitchen and banquet equipment.Assists with monthly inventory, physical count, and organization of all food areas.Coordinates with Purchasing and Receiving to ensure appropriate quantities and quality of products are available for scheduled events.Coordinates the availability of food, ingredients, equipment, smallwares, serving pieces, carts, and other resources required for assigned events.Monitors food usage, waste, labor hours, overtime, and production costs associated with banquet events.Instills budgetary controls using the established budget on a daily basis and identifies opportunities to minimize waste and labor inefficiencies while maintaining quality and service standards.Convenes with the Executive Chef to coordinate operations and review member and guest satisfaction concerns.Works closely with Banquet, Catering/Event Services, Food & Beverage, Stewarding, Purchasing, Receiving, and other departments to coordinate successful event execution.Communicates professionally with members, guests, co-workers, management, vendors, and the general public.Responds promptly and professionally to member or guest concerns related to food quality, dietary requirements, service, or event execution and works with appropriate leadership to resolve issues.Plans the training of all new staff and ensures new employees are properly trained and set up for success.Trains, mentors, and coaches all culinary staff on Standard Operating Procedures of the culinary program, food safety, sanitation, banquet execution, recipes, and preparation methods.Provides ongoing feedback and coaching to employees and addresses performance concerns in accordance with Club policies.Ensures employees understand their responsibilities, event assignments, service expectations, and applicable policies and procedures.Promotes teamwork and effective communication between culinary staff and other Club departments.Determines and implements proper closing and breakdown procedures following banquet functions.Ensures kitchens, banquet production areas, equipment, and workspaces are properly cleaned, organized, and returned to established operating standards following events.Ensures proper storage, labeling, and disposition of food following events in accordance with Club policies and applicable food safety regulations.Participates in post-event reviews as appropriate to identify operational successes, challenges, member feedback, and opportunities for improvement.Enforces employee policies according to the Employee Handbook and implements Food and Beverage practices.Conforms with and abides by all regulations, policies, work procedures and instructions.Exhibits and maintains a professional demeanor to reflect a positive image of The Polo Club.Maintains confidentiality of Club, member, guest, and employee information.Performs other duties as assigned by the Executive Chef.Knowledge, Skills and Abilities:Requires excellent culinary skills and extensive knowledge of banquet and high-volume food production.Must be highly organized and able to manage multiple events.Thorough culinary knowledge both practical and theoretical.Strong understanding of banquet operations, BEOs, event timelines, menu execution, staffing requirements, and high- volume production.Knowledge and ability to use all kitchen equipment.Requires excellent leadership and people skills.Ability to motivate and create a culinary team.Ability to plan and execute menus and functions.Ability to analyze data and prepare reports.Ability to communicate well in English and in writing.Ability to understand and carry out verbal and written instructions in English.Ability to interact professionally and maintain effective working relationships with management, co-workers and members.Must be able to multi-task and work in a fast-paced environment.Supervisory Responsibilities:Manages subordinate supervisors who supervise line employees in the Kitchen, Purchasing and Banquet departments. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and procedures. Responsibilities include interviewing, hiring, terminating, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.Qualifications:To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Education/Experience:Degree in Culinary Arts from an accredited college, university, or vocational/technical school, or relevant working experience or equivalent combination of education and experience.Working experience of five years in a culinary department in a four- or five-star hotel, high-end high-volume restaurant, club, or resort.Language Ability:Ability to communicate well in English. 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, clients, members, and the general public.Math Ability:Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.Reasoning Ability: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.Computer Skills:To perform this job successfully, an individual should have knowledge of Microsoft Word Suite; Inventory software; Payroll systems; Internet and Order processing systems.Certificates and Licenses:Serve Safe, CPR, AED and First Aid certifications.Physical Demands:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. While performing the duties of this Job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, or crouch.Work Environment:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the employee is frequently exposed to work near moving mechanical parts. The employee is occasionally exposed to wet or humid conditions (non-weather) and outdoor weather conditions.The noise level in the work environment is usually loud. #J-18808-Ljbffr