Banquet Sous Chef

Job Specific

• Maintains restaurant kitchen staffing levels so as to provide for optimal performance of all duties

• Administers and ensures adherence to departmental guidelines, policies and procedures

• Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all sanitation requirements

• Supervises/performs kitchen opening and closing operations

• Supervises/assists food handlers in the preparation and production of all hot and cold food items

• Orders raw food ingredients necessary to prepare all items on the menu for area of responsibility

• Ensures that all raw food ingredients are received and stored in the proper manner

• Supervises all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times

• Organizes/assists food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are met

• Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standards

• Performs frequent inspections of all preparation and cooking equipment to ensure that they are kept clean, sanitary and in perfect operating order

• Reports all equipment maintenance needs to Engineering

• Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards

• Follows New Hire Training and onboarding program in accordance with hotel policy

• Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes

• Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel

• Communicates daily with department team members to obtain/provide current information regarding daily activities/functions and upcoming events

• Evaluates individual team members performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same

• Conducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities

• Other duties as assigned

General

• Promotes and applies teamwork skills at all times

• Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance

• Is polite, friendly, and helpful to guests, management and fellow employees

• Executes emergency procedures in accordance with hotel standards

• Complies with required safety regulations and procedures

• Attends appropriate hotel meetings and training sessions

• Maintains cleanliness and excellent condition of equipment and work area

• Complies with hotel standards, policies and rules

• Recycles whenever possible

• Remains current with hotel information and changes

• Complies with hotel uniform and grooming standards