Banquet Sous Chef

Job Summary

. •Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.•Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.•Meet with Banquet Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.•Ensure that assigned staff has reported to work; document any late or absent employees.•Coordinate breaks for assigned staff.•Prepare and assign production and prep work for Line Cooks to complete; review priorities.•Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.•Ensure that opening shift completes start up of kitchen line and designated prep work according to department procedures.•Transport supplies from the storeroom and stock in designated areas.•Fabricate meat, fish and fowl for menu items.•Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift.•Start prep work on items needed for the particular menu of the day and direct Line Cooks on same throughout the shift.•Check Micros printers on the line; ensure they are in working order and there is enough paper available for the shift.•Prepare all menu items following recipes and yield guides, according to department standards.•Monitor performance of assigned staff and ensure all procedures all completed to the department standards; rectify deficiencies with respective personnel.•Assist Line Cooks wherever required to ensure optimum service to guests.•Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.•Inform Chef of any excess items that can be used in daily specials or elsewhere.•Maintain production charts according to department standards.•Maintain proper storage procedures as specified by Health Department and hotel requirements.•Minimize waste and maintain controls to attain forecasted food cost.•Disinfect and sanitize cutting boards and worktables.•Restock items that were depleted during the shift.•Ensure all Line Cooks' assignments are completed before they sign out.•Review status of work and follow-up actions required with the Chef before leaving.•Assist with inventories as scheduled.•Follow maintenance program and cleaning schedule.•Perform duties in other areas of kitchen as assigned.•Research new menu items.•Attend designated ARY RANGE: $74,000 - $78,000 YEARLY Requirement . •Ability to work and stand in confined spaces for long periods of time.•Requires the ability to lift and carry object weighing up to 80 pounds. •Ability to work in a standing position for long periods of time (average of 8 hours).•While performing the duties of this job, the employee is primarily in a controlled, temperate environment to include heat and cold.•Activities include standing, reaching, bending, pushing, pulling, handling, lifting, carrying, seeing, hearing, talking, walking. •Ability to maintain hotel's standards, policies and procedures with all kitchen personnel.•Ability to prioritize organizes and delegates work assignments.•Ability to direct performance of kitchen staff and follow up with corrections where needed.•Ability to motivate kitchen staffs and maintains a cohesive team.•Ability to promote positive work relationships with service personnel and other departments.•Ability to perform job functions with attention to detail, speed and accuracy.•Ability to work well under pressure of organizing and attaining production schedules and timelines.•Ability to work long hour shifts; when needed due to business.•Ability to work with all products and food ingredients involved.•Ability to perform job functions without direct supervision.•Ability to ensure security of kitchen access, products and hotel property.•Ability to work all stations in kitchen.•Culinary college degree preferred.•Previous supervisory experience required•Previous supervisory experience in a similar position at a five star hotel or restaurant.•Food Handler’s Certificate required