Banquet Sous Chef

Department: Culinary

Reports to: Banquet Chef

Status: Exempt

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Job Summary:

The Banquet Sous Chef will be responsible for preparing the banquet kitchen for a multitude of tasks to include the day to day preparation of meals for banquet events and to continually uphold the standards in accordance to the Luminary Hotel & Co., Mainsail Lodging & Development and Marriott brand standards.

Essential Functions

  • Day to day managing of the banquet kitchen and banquet kitchen staff.
  • Weekly scheduling of banquet kitchen staff.
  • Assists with recruiting, interviewing, hiring and training banquet kitchen staff.
  • Basic vegetable prep to include peeling, slicing, dicing, and portioning.
  • Basic and advanced sauce prep to include stocks, salad dressings, vinaigrettes, and emulsifications.
  • Butchering – processing whole poultry, fish, and primal cuts of larger animals.
  • General cleaning and supervision to include equipment, floors, walls, coolers, and freezers.
  • Dishwashing – all banquet kitchen team members wash dishes.
  • Line cooking – working alongside and with the banquet cooks under your supervision.
  • Plating dishes – presenting food for banquet guests to the Banquet Chef’s specifications.
  • Expediting – assists in directing the flow of service from banquet kitchen to meeting rooms.
  • Demonstration and Station cooking – assisting Executive Chef and guest chefs with presentations, reception station, action stations, and The Workshop Culinary Lab as needed.
  • Oversees banquet plate ups, presenting food for guests to the Banquet Chef’s specifications as needed.
  • Ability to do daily food/supply orders and set prep for the team.
  • Ability to understand and communicate banquet kitchen orders.
  • Ability to work efficiently and effectively while giving direction to the entire team.
  • Ability to perform all functions in the banquet kitchen and assist where needed.
  • Ability to work under pressure.
  • Ability to work long hours standing over hot equipment and surfaces.
  • Ability to work as a team in a stressful, fast-paced environment.
  • Knowledge of different cooking recipes and all banquet kitchen equipment.
  • Able to prepare outstanding quality food.
  • Follow SafeStaff 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 banquet kitchen work area in an orderly and clean condition.
  • Follow proper hand washing and sanitary procedures.
  • Stock supplies for the banquet kitchen in specified locations and maintain area in order.
  • Supervise, sort and remove trash and clean the garbage cans daily.
  • Maintain trash area and place in proper area for pickup.
  • Assist with loading and unloading of food deliveries and supplies as needed.
  • Maintain a professional presentable uniform and personal grooming as dictated by Luminary Hotel guidelines.
  • Able to effectively communicate with the team daily.
  • Maintain a sense of ownership for the hotel/convention center.
  • Other duties as assigned by Executive Chef or Director of Food & Beverage.

Hotel Performance

  • Ensure successful performance providing guests with an exceptional dining experience.

Qualification Standards

Education & Experience

  • High school diploma or equivalent or higher
  • Minimum of 3 years’ experience in culinary operations in Banquets and/or Luxury Hotel
  • Minimum of 2 years’ leadership experience
  • 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 20 lbs. or more when needed
  • Ability to work long hours as needed

Mental Demands

  • 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

Career Information

Date Posted:
October 1, 2021

Career Category: