Banquet Sous Chef

The Banquet Sous Chef partners with and reports to the Executive Chef to lead the culinary team and provide a dynamic leadership support for the Banquet Kitchen and as needed for the other food and beverage outlets in the hotel complex. The primary responsibilities for this position are to ensure superior quality and consistency in preparation of all food items through the effective management of employees in the culinary department.

Other Responsibilities include but are not limited to:

• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Managing food leftovers in a timely and efficient manager following health code guidelines.
• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef
• Training and assisting in other outlets in the hotel complex during weeks with lighter banquet needs