Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $61,500.00 - $65,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Employee Recognition Program
Job Description
The Banquet Sous Chef position is being offered by a well-established organization recognized for its commitment to culinary excellence and superior banquet services. This company operates within the hospitality sector, specializing in providing exquisite catering and banquet experiences for a wide range of events. Known for its high standards of food quality, presentation, and customer service, this establishment ensures that every event is executed with precision and professionalism. The company fosters a supportive work environment where culinary staff can grow and thrive, ensuring that operations run smoothly and efficiently while maintaining excellent kitchen safety and morale standards.
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Job Requirements
- Associates degree (A.A.) in culinary or related field
- Minimum of two years culinary experience or equivalent
- Minimum of one year supervisory experience
- Excellent verbal and written communication skills
- Proficiency in Microsoft Excel, Word, and Outlook
- Flexibility to work all shifts including holidays, nights, weekends, and overtime
- Ability to write reports and business correspondence
- Ability to present information and respond to questions effectively
- Basic math skills including addition, subtraction, multiplication, division, and interpretation of bar graphs
- Ability to interact with guests and staff and resolve conflicts tactfully
Job Qualifications
- Associates degree in culinary or related field
- Minimum of two years culinary experience or equivalent combination of education and experience
- Minimum of one year previous supervisory experience
- Excellent verbal and written communication skills
- Proficiency in Microsoft applications including Excel, Word, and Outlook
- Ability to write reports, business correspondence, and procedure manuals
- Ability to effectively present information and respond to questions from management, clients, customers, and the general public
- Ability to perform basic math calculations including rate, ratio, and percent
- Strong interpersonal skills with the ability to resolve problems and conflicts diplomatically
Job Duties
- Provide guidance and daily supervision to staff in the department
- Support and administer operational goals and monitor achievements of performance and profit objectives
- Adhere to scheduling and coordinate with management any scheduling concerns with attention to guest satisfaction
- Produce menu items as listed in each restaurant and ensure kitchens are stocked and ready for service
- Support compliance to departmental budgets and assist with cost control methods and inventory monitoring
- Enthusiastically support, promote, and demonstrate superior customer service standards and address any issues as they arise
- Assist Executive Chef with administrative duties such as attendance record maintenance
- Maintain quality assurance procedures to meet health and safety standards
- Ensure compliance with regulatory requirements within area of responsibility and report potential issues to management
- Maintain confidentiality in all departmental and company matters
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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