Banquet Sous Chef

• 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
• advocates sound financial/business decision making
• demonstrates honesty/integrity
• leads by example
• Encourages and builds mutual trust, respect, and cooperation among team members
• Serves as a role model to demonstrate appropriate behaviors
• Maintains the productivity level of employees
• Ensures employees understand expectations and parameters
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
• Ensures property policies are administered fairly and consistently
• Communicates performance expectations in accordance with job descriptions for each position
• Recognizes success performance and produces desired results
• Provides services that are above and beyond for customer satisfaction and retention
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
• Sets a positive example for guest relations
• Empowers employees to provide excellent customer service
• Interacts with guests to obtain feedback on product quality and service levels
• Handles guest problems and complaints
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc
• Develops specific goals and plans to prioritize, organize, and accomplish your work
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance
• Trains employees in safety procedures
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Participates in the employee performance appraisal process, providing feedback as needed
• Brings issues to the attention of the department manager and Human Resources as necessary
• Provides information to 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
• 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 Available