Job Description

Overview

Job Title: Sous Chef Banquets

Salary: $65,000 +

Status: Full Time

Shift: Varies

Responsibilities

As a Banquet Sous Chef, you will be responsible for overseeing all aspects of food preparation and delivery for large-scale events and banquets. You will work closely with event planners and catering managers to create menus that meet the needs and expectations of the client, while also adhering to budgetary constraints.

You will manage a team of cooks and kitchen staff, ensuring that all food is prepared and served in a timely and efficient manner. This will involve overseeing the preparation of all dishes, coordinating the timing of food delivery, and ensuring that the presentation of each dish is of the highest quality.

In addition to your culinary skills, you will also need to have excellent organizational and leadership abilities. You will need to be able to manage multiple projects simultaneously, while also delegating tasks and responsibilities to your team members.

To be successful in this role, you will need to have a strong understanding of food safety and sanitation practices, as well as a deep knowledge of various cooking techniques and ingredients. You should also be able to work well under pressure and be able to adapt to changing circumstances.

  • Review Banquet Event order (BEO) daily and make note of any changes.
  • Brief the banquet kitchen staff daily about the upcoming and current functions.
  • Supervises and coordinates all activities of cooks and banquet kitchen staff who are engaged in food preparation.
  • Able to coordinate banquet production and plating with the Executive Chef, Sous Chef, and Banquet Captain.
  • Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute.
  • Effectively communicate both verbally and in writing to provide clear direction to staff.
  • Take physical inventory of specified food items for daily inventory.
  • Assist the hotel’s sales & catering or banqueting staff with banquets, parties, and other special events.
  • Assist in determining the minimum and maximum stocks of all food, cooking supplies, and equipment.
  • Assist the Executive Chef in banquet menu development and execution.
  • Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day’s work.
  • Responsible for managing all day-to-day operations of the banquet kitchen.
  • Responsible for conducting frequent walkthroughs of each kitchen area and directing respective personnel to correct any deficiencies.
  • Responsible for maintaining all equipment in a proper operational condition.
  • Responsible for overseeing the regular cleaning of all equipment used in the banquet kitchen.
  • Ensure that each banquet kitchen work area is stocked with specified tools, supplies, and equipment to meet the hotel’s operating and business demands.
  • Ensure that recipe cards, production schedules, plating guides, and photographs are current and posted.
  • Ensure that all staff prepares menu items following recipes by the hotel’s operating standards.
  • Commuicate the kitchen needs with the purchasing and storeroom personnel.
  • Review sales and food costs with the Executive Chef to ensure that the banquet kitchen is meeting budgeted costs.
  • Monitor the performance of banquet kitchen staff and ensure all procedures are completed to the department standards.
  • The Banquet chef should serve as a role model to demonstrate appropriate behaviors.
  • Ensures and maintains the productivity level of all banquet cooks and supporting staff.
  • Supervises banquet kitchen shift operations.
  • Assists the Executive Chef and Purchasing Managerwith banquet menu planning and food purchasing.
  • Participates in banquet kitchen employees’ progress and discipline procedures.
  • Participates in training staff on menu items including ingredients, preparation methods, and unique tastes.
  • Plans and manages food quantities and plating requirements for all banquet functions.
  • Maintains food preparation handling and correct storage standards.
  • Review staffing levels to ensure that guest service, operational needs, and financial objectives are met.
  • Ensures compliance with all applicable laws and regulations.
  • Follows proper handling and the right temperature of all food products.
  • Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
  • Identifies the developmental needs of kitchen staff and provides coaching, and mentoring to improve their knowledge or skills.
  • Able to plan and execute multiple banquet functions.
  • Able to continually enhance the culinary experience of banquet or event guests.
  • Able to understand employee’s positions well enough and to perform duties in employees’ absence.
  • Able to help in cooking and food preparation, as and when required.
  • Able to perform other duties as assigned by the management.

    • Qualifications

    • Must have 1-2 Years of banquet cooking experience
    • Must have 2 Years as a lead or Sous Chef Experience
    • Guest Service and Professionalism - The Sous Chef serves as role model and sets the standard for all team members to maintain high-quality and consistent customer service. This requires an advanced knowledge of industry best practices and customer service
    • Communication - This position requires a commitment to details both verbally and non-verbally therefore, the Sous Chef must encourage cooperative and consistent levels of communication with kitchen staff, front-end staff and management. Must understand instructions, read written company memorandums and communicate with little or no additional direction
    • Interpersonal Relationships - Must adapt to different personalities of clients, vendors and coworkers without losing focus. Must possess high professional ethics and avoid extreme familiarity or conflicts with others
    • Problem Solving, Quality Control and Priority Assessment - Must evaluate current practices and processes; immediately recognize potential areas of conflict; and initiate ways to improve current business methods, quality of products and services provided to the customers
    • Conflict management - A Sous Chef must recognize a problem when it arises and be able to resolve it appropriately by using good judgment, tact and initiative according to company policy and procedure. Requires the often-unbiased mediation skills to handle all types of conflicts that will occur at all levels of supervision and the ability to negotiate effectively
    • Information Gathering - Must enhance the quality of food-preparation services including ingredient changes to promote the uniqueness of recipes
    • Flexibility - Must work overtime when needed and assist the workload of others
    • Understands health and sanitation requirements for State of Colorado
    • Ability to effectively supervise others as well as be self-disciplined
    • Must be familiar with how a Banquet Event efficiently operates
    • Available to work flexible schedule including weekends and holidays, etc

    Application Instructions

    Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

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