Sous Chef - Banquet

Role Overview

Supervise day to day kitchen operation and staff. Sales volume, culinary category, number of meals served and complexity of the operation determine level of responsibility and scope of position. Supervise designated food preparation areas including Banquets, Room Service, Restaurants, Bar/Lounge and associate cafeteria to ensure a consistent, high quality food product.

What You Will Do

Supervise kitchen shift operations, assist Executive Chef/Executive Sous Chef, maintain purchasing and food storage standards, ensure compliance with food handling and sanitation standards, and calculate accurate food costs.

Why It Might Be a Fit

The ideal candidate will have food and beverage culinary management experience, demonstrated leadership, and strong organization and associates relation skills.

Requirements

• Food and Beverage culinary management experience
• Leadership experience
• Extensive knowledge of food handling and sanitation standards
• Strong organization skills
• Effective influence skills
• Strong associates relation skills
• Conflict management skills
• Effective decision making skills
• Knowledge of movement regulations and safety standards

Benefits

• Equal opportunity employer
• Diverse workforce
• Inclusive culture
• Training and development opportunities
• Recognition and rewards
• Passport to Success program