Banquet Sous Chef

With nearly two decades of hospitality expertise, IDM Hospitality is one of the country's leading developers, operators, and support teams within the independent and boutique sector throughout the country. IDM Hospitality operates over a dozen award-winning hotels throughout multiple states.

Come join our team as the Banquet Sous Chef at the vibrant, newly opened Confluence Hotel in Hastings, Minnesota!

Summary Scope of Role

The Banquet Sous Chef will train, supervise and work with all cooks and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products.

Primary Responsibilities

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be provided to enable individuals with disabilities to perform the essential functions:

• Primary responsibility is for Banquets, in absence of banquets, Line responsibilities will prevail.
• Assign, in detail, specific duties to all associates for efficient operation of the kitchen.
• Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.
• Read and employ math skills for following recipes.
• Process requisitions for supplies.
• Select, train and supervise kitchen staff in the proper preparation of menu items.
• Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
• Ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with health department regulations.
• Adhere to control procedures for cost and quality.
• All other duties as assigned.
  
  
  

Secondary Responsibilities

• Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.
• Maintain schedule for proper staffing.
• Report any equipment in need of repair to chef and engineering for service.
• Perform other duties as necessary and assigned, such as V.I.P. parties and staff meetings.
  
  
  

Supervisory Responsibilities

• The Banquet Sous Chef reports directly to the Executive Chef and has limited scope of supervisory responsibilities based on function of position.
  
  
  

Experience and Education

• High School Diploma or GED required.
• Culinary or Apprenticeship program preferred.
• Minimum of two (2) years of experience as Sous Chef or related role required.
• Previous supervisory experience required.
• Previous hospitality experience preferred.
  
  
  

Competencies / Skills / Abilities

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Basic computer skills.
• Knowledge of and ability to use Microsoft applications (Outlook, Excel, Word, etc.).
• Excellent verbal and written communication skills.
• Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities.
• Thorough working knowledge of hot and cold food preparation and storage.
• Good working knowledge of accepted sanitation standards and applicable health codes.
• Basic mathematical skills to understand recipes, measurements, requisition amounts and portion sizes.
• Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, in alignment with Executive Chef / Hotel Management orders.
  
  
  

Licenses and Certifications

• Culinary Certifications
  
  
  

Schedule Opportunities

• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.
• Full-Time, 40-50 hours per week based on business need.
• Weekdays, Weekends, and Holidays based on business need.
• Attendance at all scheduled training sessions and meetings is required.
  
  
  

What can you look forward to?

• Health, Dental and Vision plans
• Generous paid time off
• 401(k) retirement plan with company match
• Hotel room discounts nationwide
• Disability insurance
• Employee assistance program
• Life insurance
  
  
  

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

IDM Hospitality Management Group (“IDM”) is an Equal Opportunity and E-Verify Employer. We are committed to diversity and inclusion, providing an inclusive environment where you can bring your whole self to work. We aim to help you balance your work and personal life while supporting your professional growth. We welcome applications from all individuals, regardless of gender, race, sexual orientation, religion, age, disability status, or caregiving responsibilities.