Overview

The Banquet Sous Chef is responsible for assisting the Executive Chef in banquet kitchen operations. This person will train and motivate banquet staff to exceed goals while balancing profitability metrics. With a focus on quality and production levels, the Banquet Sous Chef will lead the culinary team on their mission to exceed guests expectations related to food quality and dining experience during banquet events.

Responsibilities

• Supervises the performance, attendance, attitudes, appearance and conduct of the banquet team.
• Professionally communicates with all team members.
• Consistently practices safe and sanitary food handling techniques.
• Enforces workstation and equipment safety and cleanliness.

Qualifications

• Able to work flexible hours and days, including some nights and weekends.
• Two year culinary arts degree preferred.
• Three years related experience preferred.
• One year of supervisory experience preferred.
• Knowledge of food safety, sanitation, food products, and food service equipment.
• Responsible for ordering products and maintaining stock 
• Responsible for the execution of all banquet events and attending BEO meetings 
• Responsible for food quality and consistency of the highest possible standard 
• Helps maintain targeted departmental food and labor costs 

Salary $55,000

We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, and disability benefits, as well as participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement and an employee assistance program. We also offer paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match! 

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