Banquet Sous Chef

Department: Culinary

Reports to: Executive Chef

Status: Exempt

Share this Career Posting:

Banquet Sous Chef

The Banquet Sous Chef will be responsible for the planning, preparation and execution of all catered and/or banquet events at the Epicurean Hotel in conjunction with the Chef de Cuisine and Executive Chef. This individual will work closely with the banquet captain(s) to continually uphold the standards in accordance with the Autograph Collection standards under the franchise of Mainsail.

Full-Time Associate Benefits:
Medical, Dental & Vision · HSA & Flexible Spending Account Options · Basic Life & Disability Plan Options · 401(k) Retirement Plan ·  Paid Time Off  ·  Holiday Pay  ·  Career Training & Development Opportunities  ·  Tuition Reimbursement  ·  Bereavement Leave  ·  Employee Assistance Program (EAP)  ·  Jury Duty (may vary by state)  ·  Employee Discounts  ·  Employee Referral Bonus  ·  All full-service hotel employees receive a FREE meal!

Essential Functions

• Assist with the day to day managing of the kitchen team
• Assist the Executive Chef/Chef de Cuisine with scheduling of kitchen and banquet team
• Plan and organize all prep and ordering for banquet/catered events
• Basic and advanced sauce prep to include stocks, salad dressings, vinaigrettes, emulsifications
• Butchering – processing whole poultry, fish, and primal cuts of larger animals
• General cleaning to include equipment, floors, walls, coolers, and freezers
• Dishwashing – all Epicurean kitchen team members wash dishes
• Plating dishes – presenting food for guests to the Executive chef’s specifications
• Expediting – assisting chefs in directing the flow of service from the kitchen to the desired location
• Demonstration cooking – partaking and assisting Epicurean chefs and guest chefs with presentations/dinners/classes in Epicurean Theatre
• Lead in banquet plate ups, as needed, presenting food for guests to the chef’s specifications
• Ability to understand and communicate kitchen orders
• Ability to work efficiently and effectively
• Ability to perform all functions in the kitchen and assist where needed
• Ability to work under pressure
• Ability to work long hours standing over hot kitchen equipment
• Ability to work as a team in a stressful, fast-paced environment
• Knowledge of different cooking recipes and all kitchen equipment
• Able to make great quality food
• Follow Safe Staff sanitary compliance throughout every area working in the kitchen
• Follow all safety procedures to include knife safety
• Restock clean dishes, flatware, and all cooking equipment to the appropriate storage areas
• Maintain the kitchen work area in an orderly and clean condition
• Follow proper hand washing procedures
• Stock supplies for the kitchen in specified locations and maintain area in order
• Maintain trash area and place in proper area for pickup
• Assist with loading and unloading of food deliveries and supplies
• Maintain a professional presentable uniform and personal grooming
• Able to effectively communicate with the team daily
• Maintain a sense of ownership for the hotel/restaurant
• Support and complete additional duties as necessary and assigned

Hotel Performance

• Ensure successful performance assisting guests with an exceptional experience to ensure high performing scores on the GSS according to Marriott

Qualification Standards

Education & Experience

• Management Serv-Safe Certification required within 90 days of employment
• High school diploma/equivalent or higher
• Minimum of 2 years’ experience in banquet operations
• Excellent customer service skills
• Excellent communication skills, both verbal and written

Physical Demands

• Ability to sit or stand for extended periods of time
• Ability to communicate clearly
• Corrected vision to normal range
• Ability to use knives and kitchen machinery safely and effectively
• Ability to lift 35 lbs.
• Ability to work long hours as needed

Mental Demands

• Ability to work efficiently within the Office 365 environment
• Make sound judgments quickly
• Ability to work with others in a high demand kitchen
• Work on multiple tasks, making appropriate progress towards deadlines
• Able to work independently, take direction, and provide direction to others
• Manage differing personalities within the kitchen, the hotel, and the community
• Maintain the highest degree of confidentiality

• Ability to work effectively in stressful, high pressure situations
• Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary