Sous Chef, Hourly

3 weeks ago

West Palm Beach, Florida, United States AEG Full time
In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen.
The Full-Time, Hourly Banquet Sous Chef is involved with all aspects of the culinary operations within the Convention Center, focusing on private events, catering, and special events. Operational duties and responsibilities include providing leadership and management of kitchen staff, growing, and developing product offerings and menus, and managing profitability of food items.
This role will pay an hourly rate of $28 to $30.
Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).
Provide guidance and direction for all day-to-day event operations
Assist in the coaching and development of banquet culinary staff,
Shaing knowledge and culinary techniques with junior staff, ensuring proper preparation and food presentation.
Plan and manage the procurement, production, preparation, and presentation of food
Ensure that all BOH operations adhere to proper safety and sanitations standards
Demonstrate a strong understanding of portion control, food waste management, and sanitation processes in compliance with ServeSafe Food Handlers guidelines.
Independently create meals and prepare food items according to recipes with little to no assistance.
Manage all opening and closing responsibilities in the kitchen independently.
Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards
Ordering, receiving and proper rotation of food and kitchen goods.
Responsible for cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas, etc.
as applicable per work assignment and as designated by Executive Chef and Executive Sous Chef
Complete daily, weekly, and monthly management administrative duties including operations reports, financial documentation, standard operating procedures, safety and sanitation checklists, and ordering and inventory documentation
Assist in menu design and direct food presentation, production, and control including all food for all events which may include breakfast, lunch, and dinner events
Control labor and operating expenses through effective planning, recipe management, purchasing decisions, and revenue generation solutions
Adhere to all of the various company and venue's standards of operations, policies and procedures, manuals, memos, oral instructions, etc., Ability to work weekdays and weekends, with availability for some morning, noon, and evening shifts on an on-call/event-based schedule.
Some level of advaned culinary degree or certifications required.
Knowledge of food safety and sanitation regulations.
Must obtain and maintain a Food Handlers Card from ServeSafe, and other required compliance trainings.
Physical ability to lift and move heavy objects, such as boxes and equipment.

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