Executive Sous Chef - Banquets

The Executive Sous Chef - Banquets will assist the Executive Chef and replace in absence. Manage the Banquet kitchen and personnel, coordinate purchase of food, develop menus, calculate monthly transfers, and maintain approved food and labor costs.

HOW YOU’LL SHAPE THE EXPERIENCE & FUTURE

• Position will be responsible for the Banquet kitchen.
• Prepare production lists concerning food cost controls and supervise requisitioning of food to prevent stockpiling and losses due to spoilage; actively supervise buffets, buffet presentation and showpieces.
• Assist with building and maintaining in-house menu specifications and maintain appropriate menu and banquet file.
• Recommend hiring, separation and issuance of disciplinary action as required.
• Establish economical methods of preparation for cooking & portioning standards & oversee all cooking operations.
• Oversee preparation of foods, bear responsibility for final food product served, physical working conditions, kitchen tools and equipment. Responsible for hygiene, safety and sanitary conditions for back-of-the-house.
• Coordinate inter-departmental correspondence and communications with regard to food department.
• Keep abreast of culinary market - involvement in professional organizations & education of externs & apprentices.
• Supervise standardization of all recipes, costs and procedures controlling food transfers and issues.
• Generate credit documents for accounting purposes.
• Provide for individual dietary/nutritional requirements.
• Assist sales and catering coordinators in culinary bookings.
• Assist in annual budgeting process.

ACADEMIC BACKGROUND

• Minimum 3 to 5 years in a supervisory position; 8 -10 years in Kitchen operation.
• Prefer hotel experience as Banquet Chef and Sous Chef. Experience working all stations, banquets, managing labor & food costs; OR an equivalent level of education and experience
• Strong experience in kitchen operations, including inventory control, labor management, and food costing.
• Background in banquet operations, large-scale food production, and a la carte dining preferred.
• Familiarity with industry trends, sustainability practices, and modern culinary techniques.

Licenses/Certifications

• Must have Food Safety Certification (ServSafe or equivalent).

KEY STRENGTHS FOR SUCCESS

• Must be able to “prep” food products, using standardized food preparation techniques.
• Apply principles of rational systems to solve practical problems and deal with concrete variables in situations where only limited standardization exists. Interpret instructions furnished in written, oral, diagrammatic, or schedule form.
• Compute discount, interest, profit & loss; commission, markups & selling price; ratio & proportion, and percentages. Calculate surface, volumes, weights and measures.
• Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar.
• Determine time, place, sequence of operation/action to take; Supervise by determining/interpreting procedures for a group of workers, assigning specific duties, maintaining harmonious relations and promoting efficiency.

Benefits

• Medical, dental, and vision (HSA available)
• Company-paid disability & life insurance
• Employee Assistance Program
• Supplemental benefits
• 401(k) with match
• Employee discounts
• Paid vacation & sick time

Pay Rate: $100,000-110,000 annual salary

Successful completion of a background check is required prior to employment.