Job Overview
Employment Type
Full-time
Work Schedule
Day Shifts
Fixed Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee assistance program
Retirement Plan
Training and Development
Employee Discounts
Job Description
The Cooper is a distinguished culinary establishment known for its commitment to delivering exceptional dining experiences through innovative and quality-driven culinary practices. As a part of a reputable hospitality group, The Cooper offers guests a unique gastronomic journey with a focus on creative menu development, outstanding service, and a sophisticated ambiance. The restaurant values culinary excellence and the cultivation of a professional and inspiring work environment for its team members, ensuring that every dining occasion is memorable for visitors.
The role of Banquet Sous Chef at The Cooper is a critical position within the culinary team, reporting directl... Show More
The role of Banquet Sous Chef at The Cooper is a critical position within the culinary team, reporting directl... Show More
Job Requirements
- Ability to work in all stations in the kitchen
- Ability to satisfactorily communicate in English with guests, management, and employees to their understanding
- Ability to work a ten-hour shift, five or six days per week, in hot, noisy, and crowded conditions
- Ability to compute basic mathematical calculations
- Knowledge of food cost controls
- Computer proficient
- Ability to provide legible communication
- Ability to think clearly, analyze, and resolve problems and exercise good judgment under high pressure or emergency situations
- Ability to complete work in a timely, accurate, and thorough manner
- Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel
- Ability to ascertain guests’/employees’ needs and comply with such to ensure guest/employee satisfaction
- Ability to focus on details
- Ability to input and access information into the property management system
- Ability to work without direct supervision
- Ability to motivate hotel staff and maintain a cohesive team
- Ability to prioritize and organize work assignments, delegate work
- Ability to remain calm, courteous, and professional with demanding/difficult guests and/or situations
- Knowledge of fire and building codes
- Regularly required to stand, walk, talk, and hear
- frequently required to use hands to finger, handle, feel, and reach with hands and arms
- frequently required to sit, climb, or balance, stoop, kneel, and crouch
- Requires manual dexterity sufficient to operate standard kitchen and cooking equipment
- Requires a full range of hearing, vision, taste, and smell
- Must be able to lift, push, pull, and move equipment, supplies, etc., more than 75 pounds
- Must be able to resolve problems, handle conflict, and make effective decisions under pressure
Job Qualifications
- High school education, GED, or equivalent experience required
- Bachelor’s degree or Culinary Arts Management preferred
- Minimum 2 years of experience working in a culinary leadership position required in a high-volume restaurant, hotel, conference center or resort
- Experience in the luxury & quality environment required
Job Duties
- Support senior leadership by developing and assuming basic management responsibilities
- Assume the role of liaison between all departments within the culinary division and all other hotel departments
- Supervise the preparation and cooking of various food items
- Develop and implement creative menu items that adhere to CP brand standards
- Plan, coordinate & implement special events and holiday functions
- Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring
- May manage other key culinary roles, including supervisors and other less senior Sous Chefs
- Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
- Monitor food production, ordering, cost, and quality and consistency daily
- Ensure proper safety and sanitation of all kitchen facilities and equipment
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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