Banquet Sous Chef

Position Title: Banquet Sous Chef

Reports To: Kitchen Manager

FLSA Status: Exempt

OVERALL DESCRIPTION OF JOB SCOPE AND RESPONSIBILITIES:

The Banquet Sous Chef is responsible for assisting the Kitchen Manager for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

RELATIONSHIPS:

This position reports to the Kitchen Manager, retains relationships with peers and all other departments within the hotel, maintains relationships with current and prospective guests, and maintains relationships with suppliers, vendors, and others serving the Company or the hotel.

ESSENTIAL JOB FUNCTIONS AND RESPONSIBILITIES:

Please note that the essential job functions listed here are not all-inclusive, rather they indicate the types of activates normally performed by this position and, therefore, may be modified and revised. Other duties may be required and assigned from time-to-time.

• Participate in the development and implementation of business strategies for the catering area that are aligned with hotel's overall mission, vision, values, and strategies.

• Participate in the development of the kitchen's business strategies.

• Implement strategies for the kitchen that support achievement of the catering department's goals.

• Create an environment for employees that is aligned with the company culture through constant communication and reinforcement.

• Communicate and reinforce the service vision for the hotel to employees.

• Create an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences provided by employees.

• Keep current on pulse of the guests, constantly seeking opportunities to follow up on their experience.

• Provide employees with the tools and environment they need to deliver the company experience.

• Develop and implement strategies and practices that support employee engagement.

• Work with Kitchen Manager to develop the catering menu.

• Ensure adherence to hotel standards of food quality.

• Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.

• Supervise the daily set-up for the menu; anticipates business volume and stocks work areas accordingly.

• Ensure that unused food is stored properly in order to minimize waste and maximize quality.

• Recruit and selects staff.

• Develop and implement training plan for employees that includes culinary skills, customer service skills and kitchen safety.

• Ensure that proper sanitation practices are followed.

• Schedule staff based upon forecasted volumes.

• Analyze business volume and product usage daily.

• Anticipate business volume by consulting with Sales Team and Banquet Manager daily to coordinate service.

• Manage inventory of food for assigned outlet; provides Kitchen Manager with recommended stocking levels and purchasing requisitions.

JOB QUALIFICATIONS:

• Culinary degree or related work experience, or 4 years of experience in the food and beverage, culinary, or related professional area with 2 years in a management position.

• Strong interpersonal and communication skills; ability to speak clearly and listen attentively.

• Strong organizational skills and attention to detail.

• Ability to handle pressure with poise and finesse.

• Positive attitude, outgoing and friendly personality.

• Strong leadership and a professional image.

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

Physical demands commonly associated* with the performance of the functions of this job. The physical demands and work environment characteristics 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 sit, stand, bend, climb, lift, push, pull, balance, stoop, kneel, crouch, crawl, reach, handle, write, and operate kitchen equipment and standard office equipment and telephone. The employees regularly communicates with customers and guests. The employee regularly communicates with customers and guests. The employee is frequently required to move about and reach for items. The employee may occasionally lift and/or move up to 60+ pounds. The physical demands described here are representative of those that must be met be an employee to successfully perform the essential functions of this job.

Environmental/Atmospheric Conditions: Environmental/Atmospheric conditions commonly associated with the performance of this job.

While performing the duties of this job, the employee will endure indoor and outside conditions.

Gorman & Company is an Equal Employment Affirmative Action Employer.