Banquets Executive Sous Chef

We are seeking a key position on our Banquets Team. The Executive Sous Chef of Banquets has the opportunity to assist in purchasing, receiving, storage, issuance, preparation, and presentation of food items. The Chef ensures compliance with all company and departmental policies and prepares items as specified on menus in a professional manner.

ESSENTIAL FUNCTIONS:

(The following statements are intended as general illustrations of the work in this job class and are not all-inclusive for this position.)

• Relevant culinary qualification and previous supervisory experience required.
• Experience in a four or five star property desired.
• Excellent communication skills, both written and verbally.
• Computer literate in Microsoft Word, Excel, Outlook.
• Must be detail-oriented and able to manage competing priorities in a fast-paced environment; able to problem-solve with employees or guests in order to provide a memorable experience.
• Extensive knowledge of large-Scale Production
• Ability to elevate our banquet cuisine and provide consistency
• Ability to delegate and teach systems to staff
• Excellent communication skills, both written and verbal.
• Food handling certification.
• Knowledge of food cost controls.
• If applicable, must be flexible to working days, early mornings, evenings, weekends, and holidays.
• Other job duties as assigned.

KNOWLEDGE, SKILLS AND ABILITIES REQUIRED:

• Responsible for all day-to-day kitchen operations.
• At least 5 years' experience in a Culinary Leadership role in a Forbes 4 or 5 star/AAA 4 or 5 Diamond/Michelin Star Restaurant.
• Ability to properly execute as a member of the line staff when needed by working constantly and cohesively in a variety of cooking methods to assure timeliness, efficiency, and product integrity.
• Accountable for guest satisfaction by ensuring food standards are met; address guest concerns in a timely and efficient manner and implement/uphold appropriate departmental standards of quality/timing.
• Assist Kitchen in managing kitchen expenses to maximize the profitability of culinary operations while delivering the highest quality product to our guests, achieving financial goals within budget guidelines.
• Possess above average knife skills, as well as proficiency in varying cooking techniques, saucier, and butchery.
• Willing to assist in other departments when necessary or dictated by business levels, attend meetings as required, and adhering to Operating Procedures
• Provide feedback to leaders based on sales and guest preferences.
• Conducting routine safety/sanitation inspections of the operation to Nemacolin food and beverage standards while meeting or exceeding local, state, and federal health and safety regulations.
• Ensure proper labeling and dating as well as holding and rotating techniques for storage.
• Responsible for production of a consistent quality product.
• Responsible for maintaining open and productive lines of interdepartmental communication.
• Responsible for the continued innovation of cuisine to reflect industry trends and guests' palates.
• Maintain cleanliness and organization in all work areas.
• Uphold appropriate departmental standards of quality/timing.
• Willing and timely execution of other duties as delegated by leadership.
• Report all equipment problems and maintenance issues to the supervisor.
• Assist kitchen in managing kitchen expenses to maximize the profitability of culinary operations while delivering the highest quality product to our guests, achieving financial goals within budget guidelines.
• Possess above average knife skills, as well as proficiency in varying cooking techniques, saucier, and butchery.
• Maintain cleanliness and organization in all work areas.
• Uphold appropriate departmental standards of quality/timing.
• Uphold and ensure compliance with all company and departmental policies and procedures.
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to the supervisor immediately.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Willing and timely execution of other duties as delegated by leadership.
• Ability to kneel, crouch, squat, climb, stand, sit, balance, reach, bend, push, pull and walk for prolonged periods.
• Must have the ability to work for extended time periods in an environment with extreme heat and/or cold.
• If applicable, must have the ability to work for extended periods of time in an outdoor environment, including sun, heat, cold, wind, rain, and higher than normal noise levels.
• Ability to use sharp knives safely and proficiently.
• Ability to operate basic kitchen equipment safely and proficiently.
• Ability to perform repetitive tasks with accuracy.
• Ability to lift, carry, pull and push up to 50 lbs repeatedly throughout a shift.
• Ability to read, write and communicate effectively in English, both written and verbal.
• May be exposed to mechanical, electrical, chemical, and fume hazards.

This job description cannot possibly include a complete comprehensive listing of all the activities, duties or responsibilities that may be required by the organization and/or members of management. It reflects management’s assignment of essential functions, but it does not prescribe or restrict the additional tasks that may be required.