What are the responsibilities and job description for the Sous Chef position at The Billings Hotel and Convention Center?
Job Summary
We are seeking a dynamic and passionate Sous Chef to join our vibrant culinary team. In this pivotal role, you will assist the Executive Chef in overseeing daily kitchen operations, ensuring exceptional food quality, and maintaining a lively, efficient work environment. Your leadership will inspire your team to deliver memorable dining experiences, whether in fine dining settings, catering events, or banquet services. This position offers an exciting opportunity to showcase your culinary expertise, manage food production processes, and elevate our restaurant’s reputation for excellence. A strong background in food safety, team management, and diverse food service environments is essential to thrive in this energetic role.
Responsibilities
- Support the Executive Chef in managing all kitchen operations, including food preparation, presentation, and service standards.
- Supervise kitchen staff during shifts, providing guidance on cooking techniques, food handling, and safety protocols.
- Oversee food production to ensure consistency, quality, and timely delivery across all dining services, including fine dining and catering events.
- Assist with menu planning and development to keep offerings innovative and aligned with current culinary trends.
- Manage inventory control and ordering processes to maintain optimal stock levels while minimizing waste.
- Enforce strict adherence to food safety regulations and sanitation standards across all kitchen activities.
- Coordinate with dietary departments to accommodate special dietary needs and restrictions for guests.
- Lead by example in maintaining a positive work environment that fosters teamwork, leadership development, and high morale.
- Oversee shift management duties such as scheduling staff rotations, monitoring performance, and ensuring smooth operational flow.
- Collaborate with front-of-house teams to ensure seamless communication between kitchen and service staff for exceptional guest experiences.
- Participate in training programs for staff development and culinary skill enhancement.
- Support catering operations by preparing large-scale dishes and managing logistics for events.
Skills
- Experience in banquet services, fine dining establishments, and catering environments.
- Proven supervising experience with a strong ability to lead diverse kitchen teams effectively.
- Knowledge of dietary requirements and experience working with dietary departments to meet specific guest needs.
- Expertise in food production, menu planning, and culinary techniques across various cuisines.
- Strong leadership skills with the ability to motivate staff and foster a collaborative team atmosphere.
- Excellent inventory management skills including inventory control and food handling procedures.
- Proficiency in food service management practices such as shift management, scheduling, and quality assurance.
- Solid understanding of kitchen management systems and food safety standards
- Experience in restaurant management or hospitality settings with a focus on customer satisfaction.
- Ability to manage multiple priorities efficiently within fast-paced environments while maintaining high standards of cleanliness and safety.
- Skilled in cooking techniques relevant to fine dining as well as large-scale catering projects.
Job Type: Full-time
Pay: $40,000.00 - $55,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
Salary : $40,000 - $55,000