Sous Chef - Banquets

Description

• Interacting with guests to obtain feedback on product quality and service levels.
• Maintaining purchasing, receiving and food storage standards.
• Encouraging and building mutual trust, respect, and cooperation among team members.
• Reviewing comment cards, guest satisfaction results and other data to identify areas of improvement.
• Providing direction for all day-to-day operations on commissary kitchen and Banquet events.
• Ensuring employees maintain required food handling and sanitation certifications.
• Ensuring employees are treated fairly and equitably.
• Promoting an atmosphere of continual innovation and improvement.
• Ensuring compliance with food handling and sanitation standards.
• Ensuring property policies are administered fairly and consistently.
• Establishing goals including performance goals, budget goals, team goals, etc.
• Serving as a role model to demonstrate the highest level of professional behaviors.
• Responding to and managing guest/event planners’ problems and complaints.
• Soliciting employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Recognizing superior quality products, presentations, and flavor.
• Administering the performance appraisal process for direct report managers.
• Effectively plan and execute culinary activations and events.
• Analyzing information and evaluating results with Executive Banquet Chef to choose the best solution and solve problems.
• Coordinating the selection, training, development, and evaluation of employees and managers in the banquet’s events through effective management and leadership to ensure that established cultural and core standards are met, long-range strategic planning for banquets/catering operations.
• Supervising and coordinates activities of cooks and workers engaged in food preparation.
• Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Reviewing staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Managing department controllable expenses including food cost, supplies, uniforms, and equipment.
• Determining how food should be presented and creating decorative food displays.
• Communicating with employees and managers to ensure operational needs are met and attending regular operational meetings to ensure effective coordination and cooperation between departments. Is a champion of change and a role model for innovation.
• Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily.
• Observing service behaviors of team members and providing feedback to individuals and or managers.
• Communicating the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Oversee food production during events, ensuring timely service and quality control.
• Establishing and maintaining an open, collaborative relationship with employees and ensuring employees do the same within the team.
• Minimize waste through effective portion control and efficient use of ingredients.
• Training kitchen team members on the fundamentals of good cooking and excellent plate presentations.
• Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel.
• Providing guidance and direction to subordinates, including setting performance standards and monitoring performance during preparation and firing times.
• Monitoring the quality of raw and cooked food products to ensure that standards are met.
• Participate in menu tastings and special event planning, providing input on culinary options and presentation styles
• Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Working closely with the food and beverage leadership team to design creative banquet menus, and amenity options while ensuring an exceptional product.
• Managing employee progressive discipline procedures for areas of responsibility.
• Providing and supporting service behaviors that are beyond customer satisfaction and retention.
• Maintaining visibility in the operation, recognize and maintain relationships with regular guests and cultivate relationships with new patrons through effective marketing and personal relationships.
• Empowering employees to provide excellent customer service. Establishing guidelines so employees understand expectations and parameters. Ensuring employees receive on-going training to understand guest expectations.
• Following proper handling and right temperature of all food products.

Requirements

• High school diploma or GED; 4 years' experience in culinary, food and beverage, or related professional area, preferably in a banquet or catering environment.
• Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making at the direction of the Executive Banquet Chef; demonstrates honesty/integrity; leads by example.
• Displaying leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Be prepared to adapt menus and dishes based on dietary restrictions or client preferences.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.

Benefits

• Complimentary room nights at CoralTree Hospitality managed properties.
• Complimentary team member meals
• An employee assistance program
• Participation in a 401(k) plan with a company match
• Paid time off/sick time
• Group medical, dental, vision, life, and disability benefits.
• Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement

Training + Development

Interview process

Visa Sponsorship

Security clearance