Banquets Sous Chef

The Faena Culture

The Faena Movement is one of culture, art and community. The Faena Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world's finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the Faena Culture.

Job Overview

The Banquet Sous Chef is responsible for providing the leadership expertise that ensures the effective and efficient operation of the Banquet kitchen. Coordinates, plans and supervises the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu and procedural/production changes. Manages the line cooks and assists the Banquet Chef in the overall management of the Kitchen in order to maximize profitability and to ensure superior guest service and product quality.

Duties and Responsibilities

• Supervises daily production of food for all the catered events; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.
• Analyzes Banquet Event Orders, plan and coordinates the functions with the catering staff to ensure events meet/exceed customer expectations.
• Establishes the day's priorities and assigns production and prep task to staff to execute.
• Ensures food quality by overseeing preparation of all food items and managing inventory.
• Maximizes food quality and presentation while simultaneously maximizing the hotel's standards and profits.
• Works with the Chef de Cuisine to create and implement new menus for restaurant implementing current food trends and regional tastes.
• Adheres to industry standard food costs and culinary labor metrics.
• Develops and presents food and menu items that encourage guest satisfaction and repeat customers.
• Maintains and oversees the sanitation, maintenance, and proper use of all kitchen equipment.
• Maintains overall Food costs as a percent of Food Revenue at the budgeted goal.
• Ensures that the necessary stocks are on hand at the right quality and quantity.
• Ensures that all Health and Safety regulations, are being strictly adhered to.
• Ensures that each cook receives the correct orders for the appropriate tables.
• Ensures that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
• Ensures that commodities, i.e. fresh food, dry goods and cleaning materials, are correctly stored.
• Controls labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory control.
• Trains staff on the economic impact of portion controls, proper food preparation and other cost controls.
• Trains culinary team on food quality and presentation to be in line with Forbes Travel Guide 5 star standards
• Maintains control systems that will assure quality and portion consistency; monitor food shipments to ensure they meet established purchasing specifications.
• Maintains positive guest and resident relations at all times.
• Monitors and maintain cleanliness, sanitation and organization of assigned work areas.
• Assists Banquet Chef in the hiring and selection activities, talent and employee development. Provides coaching and mentorship to team members on an ongoing basis. Leads and drives team member engagement.

Qualifications

• Minimum 3 years of progressive Banquet Kitchen experience in a hotel or a related field.
• High School diploma/ equivalent education is required. Formal culinary training is preferred or an equivalent combination of education and work- related experience. Required to speak, read and write English, with fluency in other languages preferred.
• Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data
• Demonstrated project management experience in organizing, planning and executing large-scale projects from conception through implementation; demonstrated experience in leading and developing people; strong verbal and written communication skills for the purpose of presenting and discussing technical information to establish rapport and/or influence and gain understanding of others;
• Flexible availability is required for this position to include days, evenings, overnight, weekends and holidays.

Physical Abilities

Ability to lift up to 25 pounds; Ability to move safely in uneven terrain or in confined spaces; Ability to see and respond to dangerous situations; Ability to remain in stationary position for 8 hours or more; Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task; Availability to work When Facility Is Open: This could include nights, weekends, and holidays. CPR and First Aid certified. Medium Work: Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently, and/or up to 10 pounds of constantly to move objects. May occasionally lift and/or move up to 25 pounds.