Sous Chef

This position is the number two management position for Banquet culinary team members. The position will be directly and /or indirectly responsible for food production in banquets, as well as menu development, cost controls and personal supervision of all reporting positions. This position requires food production experience for large, medium and small groups including plated functions, Buffet functions, breaks, receptions etc… and all other banquets style services. This position requires great scheduling flexibility with varying shifts (swing, days and middle shifts) as directed by the Food and Beverage Director, Executive Chef, Chef de Cuisine or as business dictates.

Essential Functions:

• Must have good culinary knowledge, including multi outlet experience.
• Must have good culinary experience in high volume banquets or related F&B areas.
• Responsible for the culinary food production.
• Responsible for preliminary menu development.
• Responsible for assisting in developing a food program that meets designated food cost goals.
• Responsible for assisting in scheduling culinary staff members and meeting designated payroll costs.
• Responsible for setting food product specifications for banquets.
• Responsible for meeting Health Department guidelines.
• Responsible for meeting all company guidelines including but not limited to safety and employees relations (HR).
• Responsible for assisting in all banquet food production.
• Responsible for ensuring that we have a quality food product meeting guest and employer expectations.

Required:

• Minimum 2-3 years related experience and/or training; or equivalent combination of education and experience.
• Must demonstrate excellent management and communication skills.
• Must demonstrate organization skills and ability to multi-task.