Banquet Sous Chef

Job summary
Coordinate and ensure the smooth and efficient operation of the culinary and stewarding operationsMaintain and enhance the food products through creative menu development and presentationMust possess excellent communication, follow up, and organizational skills
Job seniority: mid-to-senior level
Responsibilities
• Conduct daily shift briefings to all production kitchen• Prioritize and work efficiently with limited supervision• Lead with a positive, supportive, nurturing, and engaging mindset daily• Accountable for financial controls (payroll, food cost, purchases, yield production management)• Provide daily production list and thorough communication to all team members• Demonstrate full knowledge of inventory and cost controls• Actively engage and interact with guests• Create menus and provide hands-on training• Lead by example using intuitive professional guidance and support• Encourage and build mutual trust, respect, and cooperation amongst all team members
Requirements
• High School diploma or equivalent• Hospitality management degree or some college preferred• Minimum 5 years of Sous Chef / Banquet experience, / CDC experience required• Previous experience in a 4 Diamond luxury resort environment• Proven track record of cost control• Enthusiastic, outgoing personality• Communication skills are utilized a significant amount of time• Reading and writing abilities are utilized often• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances• Problem solving, reasoning, motivating, organizational, and training abilities are used often• Alcohol awareness certification and/or food service permit or valid health/food handler card as required• May be required to work nights, weekends, and/or holidays
Key Skills Needed
• Excellent communication• Organizational skills• Leadership skills• Menu planning• Cost control• Customer service• Problem-solving• Mathematical skills• Training abilities