What are the responsibilities and job description for the Banquet Sous Chef position at Valley Forge Casino Resort?
Valley Forge Casino & Resort is looking for a full-time Sous Chef to join our growing culinary & Banquet team. The right candidate will thrive in a fast paced environment and bring innovation to the team.
Summary
Manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Job Duties
Assist in managing human resources within the department. Must have a genuine desire to lead the team in producing high quality products in a number of different concepts. Be able to successfully coordinate staff and resources in a high volume, time sensitive environment. Maintain sufficient supplies of food and equipment. Maximize guest satisfaction with food by providing the highest quality of product consistent with cost constraints. Monitor industry trends and recommend appropriate action to be taken to maintain competitive status and profitability of the operation. Manage the department’s budget. Work closely with the management concerning special arrangements. Keeps the culinary management team promptly and fully informed of all problems or unusual matters of significance.
Qualifications
A two-year college degree or equivalent education/experience preferred. A degree in culinary arts or restaurant management is preferred. One to two years of employment in related position. Requires thorough knowledge of Food and Beverage/Hospitality practices and procedures in order to perform non-repetitive analytical work. Must be able to work with and understand financial information and data, and basic arithmetic functions. Must be Serv-Safe certified.