JOB SUMMARY
The Banquets Sous Chef is responsible for assisting in the preparation of all food items, based on standardized recipes, and for Banquets, Outlets , while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for assisting the Executive Chef in ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities.
Education & Experience
- At least 3 years of progressive Banquet Kitchen experience in a hotel or a related field.
- Must be computer proficient in Company approved spreadsheets and word processing.
- Supervisory experience required.
- Must have a valid driver's license for the applicable state.
- Must be able to convey information and ideas clearly.
- Must be able to evaluate and select among alternative courses of action quickly and accurately.
- Must work well in stressful, high-pressure situations.
- Must maintain composure and objectivity under pressure.
- Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
- Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
- Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by coworkers and guests.
- Must be able to work with and understand financial information and data, and basic arithmetic functions.
Job Duties & Functions
- Approaches all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
- Maintains regular attendance in compliance with Eofficial Enterprises, Inc. Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.
- Maintains high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working.
- Complies at all times with Eofficial Enterprises, Inc. Hospitality standards and regulations to encourage safe and efficient hotel operations.
- Maintains a warm and friendly demeanor at all times.
- Assists in maintaining food costs within budget guidelines.
- Establishes and maintains a file of recipe cards according to Eofficial Enterprises, Inc. Hospitality standards.
- Motivates, coaches, counsels and disciplines all Kitchen personnel according to Eofficial Enterprises, Inc. Hospitality S.O.P.'s.
- Provides training on a rotational basis using the steps to effective training according to Eofficial Enterprises, Inc. Hospitality standards.
- Assists with all Kitchen interviews and follow hiring procedures according to Eofficial Enterprises Inc. Hospitality S.O.P.'s.
- Ensures implementation of all Eofficial Enterprises, Inc. Hospitality policies and all house rules.
- Prepares, implements and maintains a record of food specifications.
- Oversees all Banquet, Outlets and Cafeteria kitchen work areas including cooks and stewards, as applicable.
- Maintains a clean kitchen by implementing and maintaining a standard of 'Clean as You Go.'
- Maintains proper record keeping (receiving tickets, invoices, and transfer logs) according to Eofficial Enterprises, Inc. Hospitality standards.
Performs any other duties as requested by the Executive Chef and General Manager.
