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Banquet Sous Chef

2 months ago

Cleveland, Ohio, United States IHG Hotels & Resorts Full time
Banquet Sous Chef Job Summary

As a Banquet Sous Chef at IHG Hotels & Resorts, you will oversee the preparation, plating, and quality of food and beverage items for banquet functions. Your responsibilities will include menu planning and development, cost control, and adherence to federal, state, and local regulations concerning health safety and other compliance requirements.

Key Responsibilities:
  • Supervise activities of assigned staff, communicate goals, and assign/schedule work to ensure proper coverage.
  • Communicate and enforce policies and procedures.
  • Recommend and initiate disciplinary or other staffing/human resources-related actions in accordance with company rules and policies.
  • Alert management of potentially serious issues.
  • Assist with employee selection, training, and development, and performance coaching.
  • Develop new menu concepts.
  • Prepare, test, and cost out new menu items.
  • Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions.
  • Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
  • Inspect the cleanliness of the line floor and kitchen stations.
  • Maintain and strictly abide by proper storage procedures and state sanitation and health regulations.
  • Notify Engineering of any maintenance and repairs needs.
  • Review the following days' menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures.
  • Ensure that kitchen is prepared for the following days' work.
  • Ensure that all equipment is in proper operational condition and is cleaned on a regular basis.
  • Assist in determining the minimum and maximum stocks of all food, cooking supplies, and equipment.
  • Assist sales, catering, and banquet staffs with banquets, parties, and other special events.
  • Assist in cooking and food preparation as required.
  • Promote teamwork and quality service through daily communication and coordination with other departments.
  • Interact with outside contacts: guests, vendors, health department, and other regulatory agencies.
Requirements:
  • Advanced culinary training and three years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience.
  • Degree or certificate in culinary arts preferred.
  • Ability to perform physical demands of the job, including carrying or lifting items weighing up to 50 pounds, moving about the kitchen, handling food, objects, products, and utensils, bending, stooping, kneeling.
  • Communication skills, mathematical skills, reading and writing abilities, problem-solving, reasoning, motivating, organizational, and training abilities.
  • Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.