About the position
The Banquet Sous Chef plays a crucial role in the culinary operations at Ocean Center, focusing primarily on private events, catering, and special occasions. This position involves a variety of operational duties and responsibilities, including providing leadership and management of kitchen staff, developing and enhancing product offerings and menus, and ensuring the profitability of food items. The Sous Chef will be actively involved in the day-to-day operations of the kitchen, ensuring that all culinary activities align with the company's standards and expectations. In this role, the Sous Chef will guide and direct all aspects of event operations, ensuring that the kitchen staff is well-trained and equipped to deliver high-quality food and service. The position requires planning and managing the procurement, production, preparation, and presentation of food, while adhering to safety and sanitation standards. The Sous Chef will also work closely with the front-of-house team to ensure seamless execution of events, from ala carte services to private dining experiences. The role demands a strong understanding of cost management, as the Sous Chef will operate within established cost guidelines and targets. Additionally, the Sous Chef will be responsible for maintaining cleanliness and sanitation in the kitchen, overseeing the ordering and proper rotation of food and kitchen goods, and completing various administrative duties related to operations, financial documentation, and inventory management. The Sous Chef will also assist in menu design and food presentation for a variety of events, ensuring that all offerings meet the high standards set by the Executive Chef and the organization.
Responsibilities
- Provide guidance and direction for all day-to-day event operations
- Assist in the hiring, training, coaching, and development of kitchen staff
- Plan and manage the procurement, production, preparation, and presentation of food
- Ensure that all BOH operations adhere to proper safety and sanitation standards
- Understand and operate within cost guidelines and targets
- Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards
- Work with the front of house team to ensure proper execution of events
- Organize and help in the service of all activities concerning ala carte, employee meals and private dining rooms
- 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.
- Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive 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, private events, amenities, and special events, etc.
- Control labor and operating expenses through effective planning, recipe management, purchasing decisions, and revenue generation solutions
- Coach and teach the team by working side-by-side with them as needed to teach different techniques, prepare new items, etc.
- Support Employee Partners and participate in daily and weekly management meetings
- Perform a multitude of different functions as necessary, helping others when the occasion arises.
Requirements
- 3-5 years of Sous Chef/Kitchen management experience
- Prefer culinary training/education/convention center/banquet experience
- Health & Sanitation Card - Servsafe Manager Certification
- Ability to communicate and follow instructions
- Open availability during holidays, weekends, early morning, and late night
- Strong food safety knowledge and overall kitchen cleanliness
- Familiar with grill, oven, combi oven, fryers, tilt skillets, hot boxes, range, and smoker
- Strong understanding of Banquet Event Orders, portion control, creating prep lists, and communication
Nice-to-haves
- Experience with large banquets and plated meals
- Ability to work in a fast-paced environment
- Flexibility with small parties and mass production
Benefits
- 401(k) savings plan
- 401(k) matching
- Accrued paid leave of one hour per 30 hours worked, up to 48 hours per year
