Banquet Sous Chef

ABOUT HOTEL DROVER:Inspired by the pioneering spirit of the West, Hotel Drover delivers true Texas hospitality. Named to honor the legendary cowboys who drove cattle to market across the plains, Hotel Drover is an Autograph Collection property, offering a truly unique guest experience in the heart of the historic Fort Worth Stockyards.Our goal is simple. To harness the true spirit of the Stockyards through the legacy of the drover, creating an experience that can only be achieved here in Fort Worth. Proud of where we came from, we greet visitors with a tip of the hat and a firm handshake, welcoming all to enjoy life's simple pleasures and genuine Texas hospitality.So, dust off your boots, grab your hat and join us at Hotel Drover.WHO WE'RE SEEKING:We're seeking a unique individual who will embody the heart and soul of the Fort Worth Stockyards while caring deeply about our brand and community - someone who acts as an extension of our mission, values, and culture. This person is driven to create meaningful experiences for our employees, guests, and community.We want to work with someone who brings a spirit of fun, authenticity, collaboration, and genuine hospitality to their life and work. We are seeking an individual who will whole-heartedly take responsibility for ensuring Hotel Drover successfully delivers Legendary Service to every guest, every day.We have poured our passion, energy, and excitement into crafting an extraordinary place and brand - and we know that the right Banquet Sous Chef for Hotel Drover will be as inspired and passionate about this vision as we are. Care for people, have a belief in the power of community, and the desire to create extraordinary experiences drive us. You must apply if these things also drive youThe Banquet Sous Chef is responsible for managing the operations of the banquet kitchen, including food preparation and quality, menu development, physical maintenance, and inventory functions to ensure hotel quality standards are met, and food and supply costs are controlledESSENTIAL RESPONSIBILITIES: Embody the values + guiding principles of Hotel Drover Ability to manage multiple projects/priorities and deliver results in a demanding, fast paced environment Build and maintain relationships with all stakeholders while acting as an extension of the Hotel Drover brand Fully responsible for all functions, ordering, planning, scheduling, menu selections in accordance with standards and plating guide specifications. Plan, prep, set up and provides quality service in all areas of food production to include, but not limited to hot menu items. Direct, train and monitor performance of staff to establish and maintain effective employee relations and assists the Executive Chef in conducting formal and on-the-job training sessions for kitchen employees. Maintain organization, cleanliness and sanitation of work areas and equipment and maintains and strictly abides by state sanitation/health regulations and hotel requirements. Assists the Executive Chef in the completion of market lists in accordance with HD quality and quantity standards, checks perishable food items received for quantity and quality standards. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Maintain complete knowledge of and comply with all departmental/hotel policies and procedures. Meet with Executive Chef to review assignments, anticipate business levels, changes and other information pertinent to the job performance. Ensure that assigned staff has reported to work; document any late or absent employees. Coordinate breaks for assigned staff. Prepare and assign production and prep work for staff to complete, review priorities. Communicate additions or changes to the assignments as they arise throughout the shift.Identify situations, which compromise the department's standards and delegate these tasks. Complete daily opening duties. MUST HAVES: Passion for creating an amazing experience for our clients and guests Strong knowledge of Food and Wine Creative thinking and strategic skills Flexible schedule, able to work evenings, weekends, and holidays. Strong interpersonal and relationship building abilities; passion for collaboration QUALIFICATIONS: Minimum of 2+ years of experience as a banquet sous chef Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism. The team member is required to perform all necessary duties of the job. The team member must regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds. HOTEL DROVER OFFERS A COMPREHENSIVE BENEFITS PACKAGE INCLUDING: Personal and professional growth opportunities Workplace culture with heart and soul Wellbeing benefits for you and your family Paid time off Career experience of a lifetime OUR CORE VALUES: Hit the Mark, Every Time Blaze New Trails Spark Warmth Be Intentional Honor All Do Right Stay Curious