19 Banquet Sous Chef Jobs in St. Louis, MO
LM SERVICES CORPORATION GROUP is Hiring a Banquet Sous Chef Near St. Louis, MO
Job Details
Description
| POSITION SUMMARY |
| Train, supervise and work with all cooks and kitchen staff in order to prepare, cook and present food according to property standard recipes to create quality food products. |
| EXAMPLES OF DUTIES |
| ESSENTIAL FUNCTIONS |
| Assigns, in detail, specific duties to all associates under supervision for efficient operation of the kitchen. Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Ensures that all prepared food items meet or exceed our standards for quality in presentation, taste, and portion size. |
| Reads and employs math skills for following recipes. Participates in the preparation and production of banquets. Processes requisitions for supplies. Assists with the selection, training and supervision of the kitchen staff. |
| Ensures proper receiving, storage (including proper temperature sitting) and rotation of food products so as to comply with Health Department regulations. Audit food storage areas to ensure cleanliness and organization. |
| Enforces safety and cleanliness procedures throughout the kitchen. Supervises or conducts daily cleaning of walk-in and reach-in refrigeration units. |
| Adheres to control procedures for cost control and quality. |
| Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line. |
| SUPPORTIVE FUNCTIONS |
| In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions. |
| Attend all property meetings as necessary. |
| Maintains appropriate supply of ingredients and goods to forecasted business, work closely with Purchasing Director to ensure delivery dates coordinate with needs. |
| Report any equipment in need of repair to Engineering for service. |
| Perform other duties as requested, such as V.I.P. parties, assisting in other departments, etc.. |
| SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES |
| The individual must possess the following knowledge, skills and abilities to be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. |
| Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts. |
| Knowledge of menu development, cost and wage control. |
| Thorough knowledge of food products, standard recipes and proper preparation. |
| Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift, push and/or carry, or otherwise move goods weighing a maximum of 150 lbs. On a regular basis. Ability to stand, walk, and/or sit continuously perform essential functions for extended periods of time. |
| Ability to perform duties within extreme temperature ranges. |
| Ability to establish and maintain effective working relationships with associates, customers, and patrons. |
| Ability to read, listen and communicate effectively in English, both verbally and in writing. |
| Ability to positively communicate and instruct associates, offering assistance in areas where they lack knowledge, skills or experience. |
| Ability to effectively use senses: sight, hearing, smell, etc. to detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation. |
Qualifications
| QUALIFICATION STANDARDS |
| EDUCATION AND EXPERIENCE |
| Any combination of education and experience equivalent to graduation from high school and from an apprenticeship program and/or advanced training program for culinary professional recognized by the industry and trade, or any other combination of education, training or experience that provides the required knowledge skills and abilities. ServeSafe or other sanitation license required. Prior industrial culinary leadership experience required. Hotel culinary experience strongly preferred. |
Job Summary
Other
Social & Legal Services
$37k-49k (estimate)
05/02/2023
05/10/2024
MAREUIL-LES-MEAUX, ILE-DE-FRANCE
100 - 200
2007
GUILLAUME RICHARD
<$5M
Social & Legal Services
Related Companies
The job skills required for Banquet Sous Chef include Food Service, Presentation, Leadership, Communicates Effectively, Purchasing, Cost Control, etc. Having related job skills and expertise will give you an advantage when applying to be a Banquet Sous Chef. That makes you unique and can impact how much salary you can get paid. Below are job openings related to skills required by Banquet Sous Chef. Select any job title you are interested in and start to search job requirements.
The following is the career advancement route for Banquet Sous Chef positions, which can be used as a reference in future career path planning. As a Banquet Sous Chef, it can be promoted into senior positions as a Kitchen Manager that are expected to handle more key tasks, people in this role will get a higher salary paid than an ordinary Banquet Sous Chef. You can explore the career advancement for a Banquet Sous Chef below and select your interested title to get hiring information.
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