Banquet Sous Chef

Liv Hospitality, LLC; Box Elder (SD); Hybrid; USD 42,000 - 60,000; Full time

Job summary

The Banquet Sous Chef at Liv Hospitality, LLC partners with the Executive Chef to lead the culinary team for the Banquet Kitchen and other hotel outlets. This role provides dynamic leadership to ensure top quality in all banquet preparations.

Responsibilities include preparing meals to guest specifications, managing inventory, enforcing sanitation standards, training staff, and handling opening/closing duties and cross-outlet coverage as needed.

Qualifications

• Lead culinary team under Executive Chef.
• Ensure quality and consistency in banquet kitchen.
• Adhere to sanitation and health code guidelines.

Responsibilities

• Prepare meals to meet guest specifications in a timely manner.
• Measure ingredients and portions accurately.
• Manage kitchen inventory and ensure high-quality supplies.
• Maintain clean, organized, and sanitized workstation and equipment.
• Take charge of kitchen opening, closing, and side duties as directed.
• Train and assist in other hotel outlets during lighter banquet weeks.

Education

2 Year Degree

Job description

Education Level2 Year Degree## DescriptionThe Banquet Sous Chef partners with and reports to the Executive Chef to lead the culinary team and provide a dynamic leadership support for the Banquet Kitchen and as needed for the other food and beverage outlets in the hotel complex. The primary responsibilities for this position are to ensure superior quality and consistency in preparation of all food items through the effective management of employees in the culinary department.Other Responsibilities include but are not limited to:* Preparing meals and food to meet the specifications of guests in a timely manner* Properly measuring kitchen ingredients and food portions* Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements* Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation* Managing the kitchen inventory and ensuring supplies are fresh and of high quality* Ensuring proper food temperatures when cooking and proper storage afterward* Keeping the workstation and kitchen equipment clean, organized and sanitized* Managing food leftovers in a timely and efficient manager following health code guidelines.* Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef* Training and assisting in other outlets in the hotel complex during weeks with lighter banquet needs