Banquet Sous Chef

Job Summary:

Supervise and coordinate food production operations and activities at The Grand Event Center, while achieving budgeted food and labor cost margins. Bring a creative approach to cooking with seasonal raw ingredients. Provide strong leadership and foster the development of the culinary and utility staff by creating an environment that inspires our team to continuously improve daily in their skills to elevate the culinary offerings for our guests.

Essential Functions:

• Manages kitchen in place of the executive chef, or when the Executive Chef is not on property.
• Works with Executive Chef to Develop Event Menus and Seasonal Offerings
• Helps to train, teach and mentor hourly cooks and stewards.
• Posts Daily Sheets and Banquet Event Orders.
• Organize and execute daily production and prep lists, via the approval of Executive Chef.
• Helps Executive Chef with ordering products for events.
• Helps Executive Chef with Inventory and scheduling.
• Ensures that all walk- in coolers are neat and that all products are stored properly.
• Ensures that all food products are used on a timely basis.
• Prepares food in accordance with GEC recipes.
• Aids and assist other areas of the kitchen as needed.
• Sets up, maintains, breaks down, and cleans any dirty workstations.
• Serves items in accordance with established portion and presentation standards.
• Notifies Executive Chef in advance of expected shortages.
• Ensures that assigned workstation and equipment are clean and sanitary.
• Maintains security and safety in work areas.
• Maintains neat professional appearance and always observes personal cleanliness rules.
• Adheres to state and local health and safety regulations.
• Covers, dates, and properly stores all leftover products that are re-usable.
• Demonstrates and promotes a safe and secure environment for guests, team members, and hotel assets in compliance with workplace policies and procedures and regulatory requirements.
• Observes and secures team member compliance with procedures and methods.

Physical Requirements:

The physical requirements necessary for a team member to successfully perform the essential functions of the position are outlined below. Reasonable accommodations can be made to enable individuals with disabilities to perform the described essential functions of the position.

• Long hours sometimes required.
• Exerting up to 50 pounds of force occasionally and /or 80 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Ability to stand for long hours at the time.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Vision abilities required by this job include close vision.
• Team member must talk and hear.

Travel

This position requires the successful candidate to have a valid Ohio Driver’s License. The successful candidate would have to provide proof that s/he has a valid driver’s license upon being hired.

Qualifications, Education, Experience, Skills, and Abilities:

• 3 years’ experience in an upscale kitchen preferred.
• 1 years’ management experience preferred.
• Culinary degree preferred but not necessary.
• ServSafe Certified.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling opportunities in the workplace, including anticipating, preventing, identifying and solving problems as necessary
• Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.

The Grand Event Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities.