Banquets Sous Chef

JOB SUMMARY

The Banquets Sous Chef is responsible for assisting in the preparation of all food items, based on standardized recipes, and for Banquets, Outlets , while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for assisting the Executive Chef in ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio.

Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities.

• At least 3 years of progressive Banquet Kitchen experience in a hotel or a related field.
• Must be computer proficient in Company approved spreadsheets and word processing.
• Supervisory experience required.
• Must have a valid driver's license for the applicable state.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high-pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by coworkers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.

• Approaches all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Maintains regular attendance in compliance with Eofficial Enterprises, Inc. Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintains high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working.
• Complies at all times with Eofficial Enterprises, Inc. Hospitality standards and regulations to encourage safe and efficient hotel operations.
• Maintains a warm and friendly demeanor at all times.
• Assists in maintaining food costs within budget guidelines.
• Establishes and maintains a file of recipe cards according to Eofficial Enterprises, Inc. Hospitality standards.
• Motivates, coaches, counsels and disciplines all Kitchen personnel according to Eofficial Enterprises, Inc. Hospitality S.O.P.'s.
• Provides training on a rotational basis using the steps to effective training according to Eofficial Enterprises, Inc. Hospitality standards.
• Assists with all Kitchen interviews and follow hiring procedures according to Eofficial Enterprises Inc. Hospitality S.O.P.'s.
• Ensures implementation of all Eofficial Enterprises, Inc. Hospitality policies and all house rules.
• Prepares, implements and maintains a record of food specifications.
• Oversees all Banquet, Outlets and Cafeteria kitchen work areas including cooks and stewards, as applicable.
• Maintains a clean kitchen by implementing and maintaining a standard of 'Clean as You Go.'
• Maintains proper record keeping (receiving tickets, invoices, and transfer logs) according to Eofficial Enterprises, Inc. Hospitality standards.

Performs any other duties as requested by the Executive Chef and General Manager.