Banquet Sous Chef

Overview

The Banquet Sous Chef supports the Executive Banquet Chef in overseeing all culinary operations related to banquets and catered events. This role ensures high-quality food preparation, presentation, and service while maintaining kitchen efficiency, safety, and team morale.

• Provide guidance and daily supervision to staff in the department. Support and administer operational goals and monitor performance and profit objectives.
• Adhere to scheduling and coordinate with management on scheduling concerns, with attention to guest satisfaction.
• Produce menu items as listed in each restaurant. Follow prep lists and ensure kitchens are stocked and ready for service.
• Support compliance with departmental budgets.
• Enthusiastically support, promote, and demonstrate superior customer service in accordance with department and company standards; ensure customer service standards are followed by all team members and address issues as they arise.
• Assist with cost-control methods and procedures by monitoring inventory and pars in each restaurant.
• Assist Executive Chef with administrative duties, such as tracking and maintaining attendance records.
• Maintain established quality assurance procedures to ensure acceptable health department and customer service standards.
• Ensure compliance with all regulatory requirements within area of responsibility and report potential issues to management.
• Maintain strict confidentiality in all departmental and company matters.

• Associates Degree (A.A.) in culinary or related field; minimum of two years culinary experience, or equivalent combination of education and experience. Minimum of one year of supervisory experience required.
• Excellent verbal and written communication skills.
• Proficient in Microsoft applications (Excel, Word, and Outlook).
• Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
• Strong mathematical ability for unit conversions, rates, ratios, and percentages; ability to draw and interpret bar graphs.
• Ability to interact with guests, staff, and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.

This job may or may not have supervisory responsibilities.

• Responsible for staff development and training programs.
• Responsible for rewards and recognition programs to maximize employee engagement.
• Evaluates team members within the department and delivers constructive feedback on performance.
• Provides recommendations for staffing (including interviewing and hiring) and scheduling to meet business needs.
• Manages work procedures and expedites workflow.
• Provides recommendations for employee performance management (disciplining, coaching, and counseling).

Starting salary: $61,500 to $65,000 annually, based on experience. The base salary is part of a competitive Total Rewards package that may include wellness programs, day-one medical coverage, 401(k) matching, and annual performance bonus; actual benefits vary by position. Paid time off accrues according to local policy and length of employment.

• Location:
  
  St Charles, IL; several nearby Illinois locations listed
• Employment type:
  
  Full-time
• Job function:
  Management and Manufacturing
• Industries:
  Gambling Facilities and Casinos

Equal Opportunity Employer

Referral and job alert information are provided for candidate convenience and do not alter the job description.