Banquet Sous Chef

Loews Hotels & Co; Coral Gables (FL); On-site; USD 40,000 - 80,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a passionate Banquet Sous Chef to join their vibrant team. This role involves overseeing kitchen operations, ensuring the highest standards of food preparation, and leading a talented team to deliver exceptional dining experiences. With a focus on teamwork and efficiency, you will manage inventory, supervise food handlers, and maintain compliance with safety regulations. If you thrive in a dynamic environment and are committed to culinary excellence, this opportunity is perfect for you.

Qualifications

• Experience in managing kitchen operations and staff.
• Strong knowledge of food safety and sanitation practices.

Responsibilities

• Oversee kitchen operations and staff performance.
• Ensure compliance with food safety and sanitation standards.

Skills

Food Preparation

Inventory Control

Labor Management

Sanitation Standards

Team Leadership

Education

Culinary Degree

Food Safety Certification

Tools

Kitchen Equipment

Inventory Management Software

Job description

Join to apply for the Banquet Sous Chef role at Loews Hotels & Co.

Loews Coral Gables Hotel features 242 guestrooms, including 23 beautifully designed suites, 30,000 square feet of indoor/outdoor flexible meeting space, an expansive 9th-floor pool deck, four Miami-inspired dining outlets, and more.

Located just four blocks from the Gables' iconic Miracle Mile, the hotel is the centerpiece of The Plaza Coral Gables, a 2.1 million square foot mixed-use development showcasing retail space, dining, and entertainment experiences.

Loews Coral Gables Hotel is the second Loews Hotel to open in South Florida, joining 25 other properties across the US and Canada that make up the Loews Hotels & Co portfolio.

Job Specific

1. Maintains restaurant kitchen staffing levels to ensure optimal performance of all duties.
2. Administers and ensures adherence to departmental guidelines, policies, and procedures.
3. Responsible for smooth, efficient, cost-effective operation of restaurant food production activities, including labor management, inventory control, use of products, and sanitation requirements.
4. Supervises/performs kitchen opening and closing operations.
5. Supervises/assists food handlers in preparing and producing all hot and cold food items.
6. Orders raw food ingredients necessary for menu items.
7. Ensures proper receipt and storage of raw food ingredients.
8. Supervises all aspects of food preparation, ensuring adherence to recipes, presentation, portion control, and garnishing standards.
9. Organizes/assists food handlers to meet Loews standards for timely food preparation and service.
10. Monitors all food operations to comply with sanitation standards.
11. Performs inspections of equipment for cleanliness and functionality, reports maintenance needs.
12. Interviews, trains, evaluates, and disciplines team members per hotel standards.
13. Follows onboarding and training programs for new hires.
14. Reviews payroll and manages labor costs.
15. Participates in hotel meetings, communicates with departments, and keeps team informed.
16. Evaluates team performance, sets goals, and identifies training needs.
17. Conducts team meetings to ensure effective communication.
18. Performs other duties as assigned.

General

1. Promotes teamwork at all times.
2. Communicates problems or issues promptly.
3. Provides polite, friendly, and helpful service to guests and staff.
4. Executes emergency procedures per hotel standards.
5. Follows safety regulations.
6. Attends meetings and training sessions.
7. Maintains cleanliness and equipment condition.
8. Adheres to hotel policies, standards, and grooming standards.
9. Practices recycling when possible.
10. Stays updated on hotel information and changes.

Additional Information

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industry: Hospitality