What are the responsibilities and job description for the Banquet Sous Chef position at Cavallo Point?
ESSENTIAL JOB FUNCTIONS:
ESSENTIAL WORK SKILLS:
MINIMUM EDUCATION AND WORK EXPERIENCE:
NOTE: This job description is not intended to be all-inclusive. Employees may be asked to perform other related duties as directed to meet the ongoing needs of the organization. Employees are expected to follow directions from all members of the management team even if the manager works in another department. The department manager reserves the right to modify the job description or job duties based on the needs of the department or newly added departmental services.
- Supervise all banquet cooks in the kitchen to ensure products & dishes are to the standards set by the Executive Chef & Banquet Chef
- Expedite orders for assigned meal periods in a timely manner as specified in BEO
- Supervise banquet stewards to ensure kitchen, pantries, and equipment are kept clean & organized at all times
- Work in conjunction with the Banquet Chef and Banquet Captains to arrange for all clean china, glass, silverware, and serving pieces needed for a particular event
- Work in conjunction with the Banquet Chef to produce, in a timely manner, the banquet steward schedule according to business levels
- Attend BEO meetings as directed by Banquet Chef
- Work in conjunction with the Banquet Chef to monitor china, glass, & silver par levels, and advise when additional items need to be replenished
- Assist the Banquet Chef in ordering all foodstuffs necessary to produce menu items
- Assist the Banquet Chef in performing month end inventory of all foodstuffs
- Attend all departmental meetings as directed by Executive Chef & Banquet Chef
- Supervise & maintain hourly employee timesheets on a daily basis
- Assist in disciplinary actions as needed
- Assist in interviewing, hiring, & training new staff as needed
ESSENTIAL WORK SKILLS:
- Ability to organize and oversee multiple events at once
- Excellent knife skills
- Excellent knowledge of a wide variety of cooking terms and techniques
- Ability to lift and carry up to 30 pounds
- Able to work standing for extended periods of time
- Well-groomed and highly presentable at all times as this is often a guest-facing position.
- Excellent guest communication and interaction skills are a necessity.
- Basic computer knowledge (email, excel, etc)
MINIMUM EDUCATION AND WORK EXPERIENCE:
- Must have a High School diploma
- Ability to speak Spanish is preferable
- Must have at least 5 years’ experience working in a commercial kitchen
NOTE: This job description is not intended to be all-inclusive. Employees may be asked to perform other related duties as directed to meet the ongoing needs of the organization. Employees are expected to follow directions from all members of the management team even if the manager works in another department. The department manager reserves the right to modify the job description or job duties based on the needs of the department or newly added departmental services.