Banquet Sous Chef

Sous ChefHighgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle.The Sous Chef is responsible for assisting with the everyday running of the culinary operations and will be passionate about providing high-quality standards and smooth meal services. The Sous Chef will strive to inspire and lead a culinary team of enthusiastic associates, training and developing their skills and craft. The Sous Chef will monitor the culinary operations, supporting the staff where needed, and will anticipate, and quietly resolve, any potential hiccups before they happen.ResponsibilitiesAssist Banquet Chef in meeting or exceeding budgeted goals (labor and food costs).Assist Banquet Chef with management of all culinary staff (training, counseling, disciplining, terminating and performance reviews).Inspire and establish a consistent understanding of company core culture.Ensure compliance with all applicable standards, laws/regulations, compliance with food handling/sanitation standards.Maintain excellent knowledge of current culinary trends.Assist Banquet Chef in recruiting and retaining a culinary team that is passionate about their craft, respectful of others and genuinely committed to exceeding guest expectations.Support Banquet Chef in regular menu development initiatives.Regularly update internal recipes, checklists, and training manuals to ensure that all operational procedures are carried out accordingly by all staff members.Assist Banquet Chef in conducting culinary team 1x1.Oversee all food production and ensure all recipe standards are being met consistently.Ensure that quality standards are maintained, and defects are addressed quickly and efficiently.Provide hands-on operational support in all areas needed.Perform other reasonable job duties as requested by supervisor.QualificationsAt least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.Must be able to multitask and prioritize departmental functions to meet deadlines.Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.BenefitsWe are pleased to offer to our full-time associates a comprehensive and competitive benefits package designed to support your health, well-being, and financial future.Medical insurance, dental insurance, vision insurance, life insurance, short-term and long-term disability insurance401(k) Retirement Plan with employer matching contributionsPaid holidaysPaid vacationPaid sick leave (provided in accordance with applicable law)Employee assistance program (EAP)Educational opportunities / Tuition reimbursementPaid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law For Employees Based in Washington:8 paid holidays per yearUp to 20 days of paid vacation per year, based on classification and length of servicePaid Sick & Safe Time accrues at 1 hour for every 30 hours worked, with up to 72 hours of unused time carried over from one anniversary year to the next. For Employees Based in Colorado:8 paid holidays per year; employees working in the City of Denver receive 64 hours of designated holiday time per calendar yearUp to 20 days of paid vacation per year, based on classification and length of service6 days or 48 hours of Paid Sick Leave per year, accrued at 1 hour for every 30 hours worked. For Employees Based in California:8 paid holidays per yearUp to 20 days of paid vacation per year, based on classification and length of service, capped at 1.5x annual accrual rate; non-supervisory employees working in the City of Los Angeles accrue up to 22 days of Compensated Time Off, based on length of service capped at 192 hours of combined PST and CTO.Paid Sick Time accrues at 1 hour for every 30 hours worked, unused time is carried over from one anniversary year to the next up to a maximum of 80 hours; employees working in the City of Los Angeles are provided 40 hours of Paid Sick Time annually on their anniversary, unused time is not carried over from one anniversary year to the next.**The above-referenced benefits do not apply to part-time positions