Position Summary:
Upscale Banquet/Catering venue is looking for a creative, energetic Sous Chef. You will work with the Culinary Team and be responsible for assisting in the management of the kitchen operations and events, achieving the highest standard of food production, and participating in food preparation.
Essential Duties and Responsibilities:
Actively participate in the day-to-day kitchen operations and production.
Participate in and lead actual food preparation; ensure high levels of food quality, taste and presentation are met,
while maintaining Board of Health Standards.
Complete daily food orders based upon scheduled banquet events and projected levels of business, as assigned by
the Production Manager.
Create production lists for culinary employees with expectations and timelines.
Supervise culinary employees and ensure they are meeting expectations.
Ensure proper equipment operation/maintenance of all kitchen equipment.
Maintain high standards of sanitation, safety, and cleanliness in all kitchen areas.
Enforce controls to minimize food and supply waste and theft.
Consistently evaluate food products to ensure quality standards are being attained.
Expedite tastings for booked and prospective clients as needed.
Maintain effective working relationship with food and beverage management, staff, and sales departments.
Meet with the Culinary Team weekly to discuss production and presentation of events for the following week.
Additional duties may be assigned by the Chief Operating Officer as business dictates.
Work Hours / Schedule:
Schedule determined by the needs of the company as determined by the Chief Operating Officer.
Nights and Weekends
Job Requirements:
Knowledge of techniques and equipment for food preparation.
Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the
effective manufacture and distribution of goods.
Ability to develop constructive and cooperative working relationships with others.
Strong communication skills.
Ability to multitask, manage and prioritize variable workload.
Must adhere to all company policies, procedures, and business ethics codes.
Benefits:
Health insurance, 401k
Position Requirements:
3 to 5 years related work experience as a Sous Chef.
Food Manager Training Course Completion
