Banquet Sous Chef

• Accountable for overall success of the daily kitchen operations
• Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions
• Works to continually improve guest and employee satisfaction while maintaining the operating budget
• Supervises all kitchen areas to ensure a consistent, high quality product is produced
• Responsible for guiding and developing staff including direct reports
• Must ensure sanitation and food standards are achieved
• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
• Assists Executive Chef with all kitchen operations and preparation
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
• Assists in determining how food should be presented and creates decorative food displays
• Maintains purchasing, receiving and food storage standards
• Ensures compliance with food handling and sanitation standards
• Performs all duties of kitchen managers and employees as necessary
• Recognizes superior quality products, presentations and flavor
• Ensures compliance with all applicable laws and regulations
• Follows proper handling and right temperature of all food products
• Operates and maintains all department equipment and reports malfunctions
• Checks the quality of raw and cooked food products to ensure that standards are met
• Supervises and coordinates activities of cooks and workers engaged in food preparation
• Leads shifts while personally preparing food items and executing requests based on required specifications
• Utilizes interpersonal and communication skills to lead, influence, and encourage others
• Maintains the productivity level of employees
• Communicates performance expectations
• Recognizes success performance and produces desired results
• Provides services that are above and beyond for customer satisfaction and retention
• Manages day-to-day operations
• Empowers employees to provide excellent customer service
• Interacts with guests to obtain feedback
• Handles guest problems and complaints
• Achieves and exceeds goals
• Develops specific goals and plans
• Trains employees in safety procedures
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
• Participates in the employee performance appraisal process
• Brings issues to the attention of the department manager and Human Resources as necessary
• Provides information to supervisors, co-workers, and subordinates
• Attends and participates in all pertinent meetings.

• High school diploma or GED
• 4 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
• 2 years experience in the culinary, food and beverage, or related professional area.

Relocation Assistance Available