Banquet Sous Chef
3 weeks ago
The Sous Chef is a key member of our culinary team, responsible for assisting the Banquet Chef in all aspects of kitchen operations. This includes managing kitchen staff, ensuring proper procedures and recipes are followed, and maintaining a clean and organized workspace.
Duties & Responsibilities:- Manage kitchen staff to ensure efficient and effective operations.
- Assist in menu development and planning, including ordering and receiving inventory.
- Ensure proper food safety and sanitation procedures are followed at all times.
- Coordinate with FOH Catering Manager to ensure successful catering events.
- Assist in training and mentoring kitchen staff to ensure high-quality food and service.
- Monitor and maintain kitchen equipment and supplies.
- Perform other job functions as required.
- Proven leadership and management ability.
- Minimum of 2+ years current experience as a Sous Chef in a Full Service or Upscale Casual concept.
- Culinary Arts degree or equivalent knowledge and experience.
- Excellent communication and conflict management skills.
- Ability to work successfully in stressful situations.
- Ability to work inside and outside with constant sitting, standing, walking, vision, hearing, and talking.
- Ability to reach forward and above shoulder height, bending, twisting, kneeling, and crouching.
- Ability to lift, push, and pull at least 50 pounds with the assistance of other team members.
The primary work location for this job is in an indoor and outdoor environment. In these environments, the employee will be exposed to dirt and dust, extreme temperatures, noise and vibration, and occasional wetness and humidity.
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