This position is second in command over the culinary and stewarding departments and is responsible for purchasing, receiving and producing food items in the facility in the absence of the Executive Chef. The Sous Chef oversees the stewarding department and training of kitchen and steward personnel.
Ordering, receiving and preparing food items
Maintaining food costs and budget goals
Produce required product according to Banquet Event Orders for each event
Maintains an active role in local hospitality community and professional associations
Attends in-house event related meetings and relays immediate changes with other departments
Maintains all kitchen equipment cleanliness and annual maintenance
Trains all kitchen and stewarding staff to include Serve Safe and any health department regulations
Maintains a Health Department score of 90 or higher
Assist with monthly inventory
Assists in training of all cooks
Assists in supervising all kitchen and stewarding staff. Responsibilities include assisting with interviewing, hiring and training employees as well as planning, assigning and directing work, appraising performance, rewarding, disciplining employees in conjunction with Human Resources.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to move around the facility, stand for long hours during events and to talk and hear. This position may require work inside or outside of the building, as needed by events.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION AND /OR EXPERIENCE
High School Diploma or GED required
Minimum of 4 years’ culinary experience in a banquet facility producing meals for large events
Proficient in Microsoft Word and Excel
Serve Safe certified
SKILLS AND ABILITIES
Strong orientation to customer service
Ability to work with all levels of staff, including management
Ability to meet required budgetary goals
Excellent organizational, planning, communication and interpersonal skills
Ability to undertake and complete multiple tasks
Ability to adhere to local Health Department codes
Ability to be creative with food presentations and maintain a quality product
The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee