Banquet Sous Chef - Dune and Spa, Atlantic , FL

Banquet Chef

Coordinate, plan and supervise 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 changes. Recommends and implements procedural/production changes. Position reports to the Executive Chef.

Supervise 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.

Supervise banquet kitchen employees; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.

Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.

Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

One or two years of post-high school education

One or two years of post-high school education

Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work.

Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Requires supervision/management skills. Requires oral and written communication skills.

Must have moderate hearing
-to hear equipment timers and communicate with other staff.

Must have excellent vision to see that product is prepared appropriately.

Must have moderate speech communication skills to be able to communicate with staff.

Must have moderate comprehension and literacy to read and understand all BEO's

Lifting/Pushing/Pulling/Carrying:
All these functions are essential because of the heavy production associated with Banquets. Items include food, small equipment, 75% of the time.

Bending does become necessary when using the lower oven for cooking, 5-10 times a day.

Full range of mobility and the ability to travel 30-50 feet on a regular basis, throughout the day.

Standing usually during preparation or plate
-up to one hour at a time, usually 3-5 times a day.

Inside 95% of full shift

When you join our family as a full-time team member, you're not just starting a job — you're unlocking a world of perks! Enjoy top-notch benefits like medical, dental, and vision coverage, a 401(k) plan, disability and life insurance, exclusive room discounts, free daily meal, tuition reimbursement, and so much more. We're here to support you, both at work and beyond!

Dune House Hotel and Spa

Restaurant

Culinary

1 Ocean Blvd Atlantic Beach Florida

EOE Protected Veterans/Disability