Sous Chef

• Produce required product according to Banquet Event Orders (BEO) for each event
• Prepare recipes as directed
• Order, receive, and prepare food items while maintaining food costs and budget goals
• Maintain all kitchen equipment cleanliness and maintenance
• Support all kitchen and stewarding staff
• Assist with training of all cooks
• Assist with taking monthly inventory
• Responsible for kitchen in absence of Executive Chef
• Other duties as assigned
• Directly Supervise Line and Prep Cooks
• Demonstrate supervisory responsibilities in accordance with ASM Global’s policies and applicable laws
• Responsibilities include training employees
• planning, assigning and directing work
• reviewing and evaluating performance
• addressing complaints and resolving problems

• Ability to communicate well, both written and orally
• Foster working relationship with partners, clients, employees, exhibitors, and patrons during employment
• Able to manage multiple projects and meet tight deadlines
• Ability to operate industry related equipment
• Ability to be creative with food presentations and maintain a quality product
• Work with limited supervision, prioritize and handle multiple projects simultaneously while exercising judgment and initiative in addressing complaints and resolving problems
• Ability to train and direct employees to plan and assign work in an efficient and effective manner
• Demonstrate knowledge of standard office practices, procedures and industry terminology
• Produce required product according to Banquet Event Orders for each event
• Results oriented individual with the ability to meet budgetary goals
• Excellent organizational, planning, communication, and inter-personal skills
• Work effectively under pressure and/or stringent schedule to produce accurate results and meet deadlines
• Must adhere to local Health Department code
• Current ServSafe Manager Certification
• Minimum of four (4) years in banquet facility producing meals for large or multiple events
• Two-year Associate Degree in Culinary Arts, or combination of education and experience
• Previous leadership experience preferred
• Proficient in Microsoft Word and Excel
• Other computer literacy recommended (including Microsoft Outlook)
• Current ServSafe Manager Certification, or be able to obtain within 6 weeks of employment
• Walk/stand extensively, kneel, climb stairs, balance, and maneuver throughout the various areas and surfaces of the venue
• Must be able to lift and/or move up to 50 pounds or occasionally more with assistance
• Must be able to hear and speak to use a two-way radio
• Work flexible hours, including nights, weekends, and holidays as needed

Previous leadership experience preferred