Banquet Executive Sous Chef

• Provides direction for all day-to-day operations
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
• Utilizes interpersonal and communication skills to lead, influence, and encourage others
• advocates sound financial/business decision making
• demonstrates honesty/integrity
• leads by example
• Encourages and builds mutual trust, respect, and cooperation among team members
• Serving as a role model to demonstrate appropriate behaviors
• Ensures property policies are administered fairly and consistently
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
• Solicits employee feedback, utilizes an 'open door' policy and reviews employee satisfaction results to identify and address employee problems or concerns
• Supervises and coordinates activities of cooks and workers engaged in food preparation
• Demonstrate new cooking techniques and equipment to staff
• Develops and implements guidelines and control procedures for purchasing and receiving areas
• Establishes goals including performance goals, budget goals, team goals, etc
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety
• Manages department controllable expenses including food cost, supplies, uniforms and equipment
• Participates in the budgeting process for areas of responsibility
• Knows and implements the brand's safety standards
• Provides direction for menu development
• Monitors the quality of raw and cooked food products to ensure that standards are met
• Determines how food should be presented, and create decorative food displays
• Recognizes superior quality products, presentations and flavor
• Ensures compliance with food handling and sanitation standards
• Follows proper handling and right temperature of all food products
• Ensures employees maintain required food handling and sanitation certifications
• Maintains purchasing, receiving and food storage standards
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations
• Interacts with guests to obtain feedback on product quality and service levels
• Responds to and handles guest problems and complaints
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
• Ensures employees are treated fairly and equitably
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations
• Administers the performance appraisal process for direct report managers
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition
• Observes service behaviors of employees and provides feedback to individuals and or managers
• Manages employee progressive discipline procedures for areas of responsibility
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process
• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
• Analyzes information and evaluating results to choose the best solution and solve problems

• High school diploma or GED
• 6 years experience in the culinary, food and beverage, or related professional area
• OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
• 4 years experience in the culinary, food and beverage, or related professional area

Relocation Assistance Available