Key Responsibilities of the Banquet Chef:• Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high quality food.• Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis.• Monitors and checks the maintenance of all kitchen equipment daily.• Maintains and directs a quality sanitation program.• Maintains and implements daily food prep lists.• Maintains and evaluates existing food concepts. Assists in the development of new food concepts.• Assists in the achievement of budgetary objectives for the Food and Beverage Department.• Processes requisitions for supplies quickly and accurately.• Trains and supervises associates in the proper preparation of menu items and operation of equipment.• Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations.• Incorporates safe work practices in job performance.

Minimum Qualifications for the Sous Chef:• Associate's degree (AA); or two to three years of related experience and/or training.

Other Qualifications:• Food Safety and Sanitation Training• Regular and reliable attendance.