Sous Chef

• Ordering, receiving and preparing food items
• Maintaining food costs and budget goals
• Produce required product according to Banquet Event Orders for each event
• Maintains an active role in local hospitality community and professional associations
• Attend in-house event-related meetings and relays immediate changes with other departments
• Maintaining all kitchen equipment cleanliness and annual maintenance
• Training of all kitchen and stewarding staff to included “Serve-safe” and any health department regulations
• Maintain a Health Department score of 90 or higher
• Inventory controls
• Responsible for Kitchen in absence of Executive Chef
• Assists with monthly inventory
• Training of all cooks

• At least four years of culinary experience in a banquet facility producing meals for large events
• Advanced oral and written communication skills
• Strong orientation to customer service and ability to work with other staff members in the facility
• Results oriented individual with the ability to meet required budgetary goals
• Excellent organizational, planning, communication, and inter-personal skills
• Ability to undertake and complete multiple tasks
• Computer skills to include Excel programs
• Must adhere to local Health Department codes
• Ability to be creative with food presentations and maintain a quality product
• Serve-Safe certified

medical, dental, vision, life and disability insurance, paid vacation, and 401k plan