Banquet Sous Chef

Omni Hotels & Resorts; Florida; On-site; USD 60,000 - 75,000; Full time

Job summary

Omni Hotels & Resorts in Florida seeks an experienced Banquet Chef/ Supervisor to provide technical and administrative support to the Banquet Chef and ensure the smooth operation of the kitchen and all banquet food production outlets.

Responsibilities include hiring, training, supervising, and scheduling banquet staff; managing orders for the next day; upholding sanitation and safety standards; overseeing portion control, plating quality and consistency; attending daily BEOs; and coordinating

Qualifications

• Must hold State of Florida food safety certification.
• 1 year minimum supervisory experience in a culinary or banquet setting.
• Culinary education is preferred but not required.

Responsibilities

• Partner to hire, train, supervise, motivate, mentor, schedule and discipline all culinary banquet department associates.
• Order items for the following day from storerooms and stewarding department.
• Maintain sanitation procedures and ensure banquet kitchens are clean and orderly.
• Ensure proper portion control, quality and plate presentation.
• Attend BEO meetings daily; supervisor attends in absence.
• Create weekly hourly associate schedules for Banquet Chef approval.
• Oversee kitchen operations and assist in multitasking across hot side and garde manger.
• Ensure safety, OSHA and Health Department regulations are followed.

Skills

Attention to detail

Supervisory experience

Sanitation practices

Mentoring staff

Problem solving under pressure

Leadership and delegation

Education

State of Florida food safety certification

Culinary education preferred

Job description

Job Purpose: To provide technical and administrative assistance to the Banquet Chef and ensures effective operation of the kitchen and food production outlets.

Essential Job Functions:

• Partner to hire, train, supervise, motivate, mentor, schedule and discipline all culinary banquet department associates.
• Requisition and order properly all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
• Ensure proper sanitation procedures are followed and the banquet kitchen is always clean, neat and orderly.
• Ensure an adequate supply of all products prepared on a timely basis.
• Establish standard recipes and ensure the compliance with them.
• Perform job functions with attention to detail, speed and accuracy.
• Prioritize, organize, delegate work and follow through.
• To be a clear thinker, remain calm and resolve problems using good judgment.
• Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
• Consistently check line plating and quality, spot check outlets to ensure SOP's are being followed.
• Attend BEO (banquet event order) meeting daily, only in absence will a supervisor attend.
• Assist with creating of weekly hourly associate schedules to be approved by Banquet Chef.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects as assigned by hotel management and staff.
• Assist in the overseeing of the entire banquet kitchen and supervise the preparation and presentation of foods by hot side cooks and garde manger personnel, overseeing that all the food items are prepared as determined by the set forth standards.
• Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality.
• Assure that all prime cuts of meat are broken down properly by weight, and that the waste in trimming prime cuts is minimized, and that meat & seafood scraps are properly utilized
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Operates and maintains all department equipment and reports malfunctions.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
• Sets a positive example for guest and associate relations.

Qualifications:

• Attention to detail, speed and accuracy.
• Prioritize, organize, delegate work and follow through.
• Ability to instill safety and sanitation habits in all employees.
• Teach and mentor associates the importance of consistency in preparation and presentation.
• Maintain cleanliness of work area at all times.
• 1 year minimum supervisory related job experience is required.
• Culinary related education is preferred but not required.

• Must have State of Florida food safety certification.

• Keep walk-in, prep area and equipment up to Health Department standards at all time.
• Demonstrate personal ownership to tasks and follow through to achieve the required results.
• Use a "hands-on" approach to management.
• Abilities to inspire, train, and develop people for promotion.
• Experience communicating, training, and managing multi-lingual staffs.
• Experience training and cross-training employees.
• Instill a "can-do" attitude in employees.
• Coach employees how to resolve and de-escalate conflicts.
• Instill a calm, organized approach in all situations.
• Helps to manage wages, productivity and expenses in accordance with business demand.
• Assists outlet chef with kitchen operations as necessary.
• Performs all duties of kitchen associates as required.
• Recognizes superior quality products, presentations and flavor.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with all local, state and federal (OSHA, and Health Department) regulations.
• Supports procedures for food & beverage portion and waste controls.
• Follows proper handling and HACCP procedures of all food products.

Physical Requirements:

• Ability to stoop, grasp, lift and or carry or otherwise move or push goods on a hand cart weighing a maximum of 70 pounds.
• Ability to work standing up in a confined area for long periods of time in order to perform the essential functions

Working Environment:

Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures

Exposure to food and beverage hazardous cleaning chemicals

Exposure to food items and beverages

Tools & Equipment:

• Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coupes, blenders, burr mixers, induction burners, pasta cooker.
• Ovens, grills, stoves, flat tops, salamanders