What are the responsibilities and job description for the Banquet Sous Chef position at The Grand & Little America Hotel?
The Banquet Sous Chef supports large-scale culinary operations by assisting in the planning, preparation, and execution of banquet and event menus across a variety of venues. This role provides continuous opportunities for growth while maintaining high culinary standards, efficient kitchen operations, and exceptional food quality for events of all sizes.
Responsibilities:
- Schedule, supervise, train, and support kitchen staff to ensure efficient banquet operations.
- Provide coaching, recognition, and corrective action as needed; assist with performance evaluations.
- Create, plan, and execute banquet menus in collaboration with culinary leadership.
- Oversee food production to ensure consistency, quality, and presentation standards are met.
- Manage food ordering and inventory to support events and control costs.
- Ensure proper use, cleanliness, and maintenance of kitchen equipment and workspaces.
- Uphold all food safety, sanitation, and company standards at all times.
Qualifications:
- Minimum of five years of experience in a commercial kitchen, including leadership responsibilities.
- Proven experience with menu development, planning, and high-volume food production.
- Strong attention to detail with the ability to maintain quality under pressure.
- Demonstrated leadership skills and the ability to motivate and manage a team.
- Ability to delegate tasks effectively and hold self and team accountable to company standards.
- Engage in physical activities like standing for long periods, walking, and utilizing hands for tasks that involve gripping, handling, and reaching
- Can safely lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds