Banquet Sous Chef

JOB REQUIREMENTS

Position Title:

Banquet Sous Chef

Reports To:

Kitchen Manager

Manager FLSA Status:
Exempt

The Banquet Sous Chef is responsible for assisting the Kitchen Manager for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the Kitchen operation and administration.

This position reports to the Kitchen Manager, retains relationships with peers and all other departments within the hotel, maintains relationships with current and prospective guests, and maintains relationships with suppliers, vendors, and others serving the Company or the hotel.

• Participate in the development and implementation of business strategies for the catering area that are aligned with the hotel’s overall mission, vision, values, and strategies.
• Participate in the development of the kitchen’s business strategies.
• Implement strategies for the kitchen that support achievement of the catering department’s goals.
• Create an environment for employees that is aligned with the company culture through constant communication and reinforcement.
• Communicate and reinforce the service vision for the hotel to employees.
• Create an environment at the hotel designed to stimulate all senses through personal services, amenities, and experiences provided by employees.
• Keep current on the pulse of the guests, constantly seeking opportunities to follow up on their experience.
• Provide employees with the tools and environment they need to deliver the company experience.
• Develop and implement strategies and practices that support employee engagement.
• Work with Kitchen Manager to develop the catering menu.
• Ensure adherence to hotel standards of food quality.
• Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
• Supervise the daily set-up for the menu; anticipate business volume and stock work areas accordingly.
• Ensure that unused food is stored properly in order to minimize waste and maximize quality.
• Recruit and select staff.
• Develop and implement training plan for employees that includes culinary skills, customer service skills, and kitchen safety.
• Ensure that proper sanitation practices are followed.
• Schedule staff based upon forecasted volumes.
• Analyze business volume and product usage daily.
• Anticipate business volume by consulting with Sales Team and Banquet Manager daily to coordinate…

Apply Online: ipc.us/t/DFFB4 B69

Gorman & Company is an Equal Employment Opportunity, affirmative action employer.