Banquet Sous Chef

ESSENTIAL JOB FUNCTIONS

1. Supervise all banquet cooks in the kitchen to ensure products & dishes are to the standards set by the Executive Chef & Banquet Chef2. Expedite orders for assigned meal periods in a timely manner as specified in BEO3. Supervise banquet stewards to ensure kitchen, pantries, and equipment are kept clean & organized at all times4. Work in conjunction with the Banquet Chef and Banquet Captains to arrange for all clean china, glass, silverware, and serving pieces needed for a particular event 5. Work in conjunction with the Banquet Chef to produce, in a timely manner, the banquet steward schedule according to business levels6. Attend BEO meetings as directed by Banquet Chef7. Work in conjunction with the Banquet Chef to monitor china, glass, & silver par levels, and advise when additional items need to be replenished8. Assist the Banquet Chef in ordering all foodstuffs necessary to produce menu items9. Assist the Banquet Chef in performing month end inventory of all foodstuffs10. Attend all departmental meetings as directed by Executive Chef & Banquet Chef11. Supervise & maintain hourly employee timesheets on a daily basis12. Assist in disciplinary actions as needed13. Assist in interviewing, hiring, & training new staff as needed

ESSENTIAL WORK SKILLS

1. Ability to organize and oversee multiple events at once2. Excellent knife skills3. Excellent knowledge of a wide variety of cooking terms and techniques4. Ability to lift and carry up to 30 pounds5. Able to work standing for extended periods of time6. Well-groomed and highly presentable at all times as this is often a guest-facing position.7. Excellent guest communication and interaction skills are a necessity.8. Basic computer knowledge (email, excel, etc)

MINIMUM EDUCATION AND WORK EXPERIENCE

1. Must have a High School diploma2. Ability to speak Spanish is preferable3. Must have at least 5 years experience working in a commercial kitchen