Banquet Sous Chef

Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for the Banquet Service/Culinary execution for all banquet events.

• Manage the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards.
• Schedule and manage the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate and franchise standards, and regulations.
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
• Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus.
• Should assume the responsibilities of the Executive Chef in his or her absence.