Culinary Banquet Sous Chef (FT)

SUMMARY

Assume entire responsibility for the assigned banquet kitchen operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• This position is responsible for all entrees hors d’oeuvres, appetizers, soups, hot and cold garnishes served with entrees or breakfast dishes
• Implements job procedures, sanitary habits and the proper use of kitchen tools and equipment as stated in employee manual
• Maintain standards and guidelines of kitchen rules and regulations
• Requisitioning of banquet food and banquet related items from the commissary
• Works all stations, in all departments of kitchen
• Confers with Executive Chef on standards set for recipes, portions, presentations and procedures
• Aids in establishing specifications for meats, seafood, produce, and other food items
• Responsible for checking quality and overseeing storage, rotation and distribution of perishables
• Report to work at scheduled time, in uniform and with proper tools
• Complete all assignments requested of you. (Creations of menus and cost control recipes)
• Keep waste and spoilage to a minimum by proper rotation, storage, and usage of all food items. Maintain a waste sheet weekly.
• Maintain open line of communication with supervisor
• Monitors for consistency and adherence with special attention to details
• Maintain a high standard of sanitation and safety
• Must stay up to date on current industry trends
• Must have a strong cost control skills with ability to meet or exceed budget goals
• Must follow proper grooming and dress standards set forth by the Employee Handbook
• Must understand and abide by environmental practices of the resort
• Other duties as assigned

EDUCATION/EXPERIENCE

• 4-6 years’ experience in a hotel and/or restaurant business required, including 2 years in a management position
• Secondary education preferred
• Experience of both line cooking and banquet environments with an emphasis on high volume food production a must

OTHER SKILLS AND ABILITIES

• Must have a sense for timing & urgency
• Must be able to complete tasks and projects in a timely manner by prioritizing obligations and time
• Must have excellent customer service and communication skills, both written and verbal
• Must be highly motivated with a positive attitude and have the ability to multi-task
• Must possess the ability to work with various personalities while maintaining impartiality
• Must accept constructive criticism as a means of growth
• Must have computer knowledge and experience with Microsoft Word, Excel, Outlook, Micros POS systems and payroll processes

SUPERVISORY RESPONSIBILITIES (If applicable)

It is expected of the Sous Chef to be in charge of scheduling, disciplinary action, reporting, administrative tasks, evaluations, planning, directing, planning/attending/leading meetings.
 

TYPICAL PHYSICAL DEMANDS

• Regularly required to stand, walk, talk or hear, listen, taste and smell
• Must be able to stand for long period of time; frequently required to sit
• Must be able to lift more than 50 Ibs., push heavy carts, and bend, stretch, kneel, lift, carry, and reach
• Safety Sensitive – positive will work daily with knives, slicers, hot oil, and gas stoves

TYPICAL MENTAL DEMANDS

• Requires the ability to interact with people beyond giving and receiving instructions
• Must be adaptable to performing under stress when confronted with an emergency
• Must be able to effectively handle stressful and compromising situations while remaining focused and professional
• Must be able to deal with difficult people without losing perspective
• Must be able to work productively under strict time restraints with variable deadlines

WORKING CONDITIONS

Must be willing and able to work in a fast-paced, sometimes crowded, loud, warm, hot and humid environment.  May be required to work in a confined space.  Must follow all safety policies, procedures and standards as set by OSHA and the Health Department.  Must be able to work flexible hours including days, evenings, weekends and holidays.
 

COMMENTS

Native American Preference will apply.  Must be able to pass a background investigation and an OFD drug test as a condition of employment.  Must be able to work flexible hours and take on additional responsibilities when asked.  Must adhere to company policies regarding strict confidentiality.