Banquet Sous Chef

Watikiwaterpark; Box Elder, Northern (SD, KY); Hybrid; USD 42,000 - 48,000; Full time

Benefits offered by this job

Health / dental / vision / life

401k plan with 3% match after one year

Company-wide discounts on hotel rooms

Job summary

Watikiwaterpark invites applications for Banquet Sous Chef at the Box Elder Events Center. You will partner with the Executive Chef to lead the culinary team and support the Banquet Kitchen and other hotel outlets, ensuring superior quality and consistency in all prepared foods.

Responsibilities include preparing meals to guest specs, maintaining portion control, enforcing sanitation and safety standards, managing inventory, and training kitchen staff.

Qualifications

• 2-year degree or accredited certification specializing in culinary arts and/or a minimum of 2 years in culinary management.
• Minimum of one year working in a culinary facility with a banquet kitchen or equivalent in catering food for larger events.
• Exceptional cooking skills.
• Strong time management skills: the ability to self-prioritize and adjust to changing conditions.
• Willing to work in a fast-paced environment.
• Ability to lift, carry, and move items up to 50 pounds throughout the kitchen.
• Familiarity with the best practices in the hotel and catering services industry.
• Knowledge of health and safety standards.
• Proficient in Microsoft Office, Point of Sale, and restaurant management software.
• Must be able to work a 40 to 50 hour work week in various shift times (morning, midday, and evenings) depending on banquet event times.
• Ability to effectively manage the kitchen staff, motivate them and assign duties fairly.

Responsibilities

• Preparing meals and food to meet the specifications of guests on time
• 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 manner 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

Skills

Culinary leadership

Time management

Multitasking

Communication

Attention to detail

Fast-paced environment

Staff training

Kitchen safety

Leadership

Education

2-year degree or accredited certification in culinary arts

Tools

Microsoft Office

Point of Sale

Restaurant management software

Job description

Job DetailsLevel: ExperiencedJob Location: Box Elder Events Center - Box Elder, SD 57719Position Type: Full TimeEducation Level: 2 Year DegreeSalary Range: $42,000.00 - $48,000.00 Salary/yearJob Shift: Any

The Banquet Sous Chef partners with and reports to the Executive Chef to lead the culinary team and provide dynamic leadership support for the Banquet Kitchen and, as needed, for the other food and beverage outlets in the hotel complex. The primary responsibilities of this position are to ensure superior quality and consistency in the preparation of all food items by effectively managing employees in the culinary department.

Other Responsibilities include, but are not limited to:

• Preparing meals and food to meet the specifications of guests on time
• 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 manner 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

Qualifications

• 2-year degree or accredited certification specializing in culinary arts and/or a minimum of 2 years in culinary management
• Minimum of one year working in a culinary facility with a banquet kitchen or equivalent in catering food for larger events
• Exceptional cooking skills
• Strong time management skills: the ability to self-prioritize and adjust to changing conditions.
• Willing to work in a fast-paced environment
• Ability to lift, carry, and move items up to 50 pounds throughout the kitchen
• Familiarity with the best practices in the hotel and catering services industry
• Knowledge of health and safety standards
• Proficient in Microsoft Office, Point of Sale, and restaurant management software
• Must be able to work a 40 to 50 hour work week in various shift times ( morning, midday, and evenings) depending on banquet event times
• Ability to effectively manage the kitchen staff, motivate them and assign duties fairly
• Familiarity with the best practices in the hotel and catering services industry
• Proficient in Microsoft Office, Point of Sale and restaurant management software
• Ability to multitask and work quickly under pressure
• Advanced verbal and written communication skills
• Attention to detail and organizational skills

Benefits for full-time Associates:

• Health / dental / vision / life
• 401k plan with 3% match after one year of employment
• Company-wide discounts on hotel rooms and restaurants

We offer daily pay to all Associates through ZayZoon!!!

An equal-opportunity employer