Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,800.00 - $65,900.00
Work Schedule
Rotating Shifts
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Meal allowance
Professional development opportunities
Job Description
The position of Banquet Sous Chef is an integral role within the hospitality and culinary industry, particularly in large hotels and convention centers where food and beverage services are a fundamental part of the guest experience. Typically employed in a hotel setting, this role involves direct supervision and management of food production areas, ensuring the highest standards in food preparation, presentation, hygiene, and safety are consistently met. The Bannquet Sous Chef works closely with the Executive Chef and other food service managers to maintain seamless operations across multiple outlets, buffets, and catering services, particularly during large events and banquets. <... Show More
Job Requirements
- Culinary degree or equivalent
- three or more years progressive experience in hotel food and beverage or related catering
- knowledge of food safety and hygiene regulations
- ability to work flexible shifts including nights, weekends, and holidays
- physical ability to stand, walk, bend, and perform kitchen duties for extended periods
- excellent communication and team leadership skills
- basic computer proficiency
- ability to handle high-pressure situations
- creative menu planning skills
Job Qualifications
- Culinary degree or equivalent
- three or more years progressive experience in hotel food and beverage or related high-volume catering and fine dining
- proven leadership and managerial skills
- excellent culinary creativity and knowledge of culinary trends
- strong customer service orientation
- ability to energize diverse culinary teams
- computer literacy
- excellent communication skills
- knowledge of health and safety standards
- experience coordinating large events and group activities
Job Duties
- Direct and supervise food production areas
- assist in preparation of food items based on standardized recipes
- maintain cleanliness, sanitation and safety in kitchen and storage areas
- minimize waste and maximize cost/production ratio
- expedite peak meal periods with a hands-on approach
- monitor food outlets, buffets, stations and food displays for quality and safety
- schedule and train cooks ensuring proper uniform and presentation
- assist Outlet-Restaurant and Banquet Managers in daily duties
- coordinate with hotel departments for conventions and group activities
- work to improve practices and services in food and beverage operations
- manage food cost budget and control waste
- oversee menu creation for staff restaurant
- promote teamwork within kitchen and support interdepartmental relationships
- participate in media and community opportunities
- ensure compliance with municipal and state hygiene laws
- respond to food-related feedback and produce reports
- maintain kitchen equipment in good working order
- participate in departmental communication and hotel committee meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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