Banquet Sous Chef

Highgate Hotels L.P.; Fort Worth (TX); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player in hospitality is seeking a passionate Sous Chef to lead a culinary team dedicated to excellence. This role involves overseeing daily culinary operations, inspiring staff, and ensuring high-quality meal services. The ideal candidate will have a strong culinary background, excellent communication skills, and a commitment to exceeding guest expectations. Join a forward-thinking company that values innovation and quality in the culinary arts, and help shape memorable dining experiences for guests.

Qualifications

• 4 years of culinary experience or a culinary graduate with 2 years in a hotel.
• Knowledge of food and beverage preparation techniques and health regulations.

Responsibilities

• Assist in managing culinary staff and ensuring high-quality meal services.
• Oversee food production and maintain recipe standards consistently.
• Support menu development and training of culinary team.

Skills

Culinary Skills

Food Preparation Techniques

Communication Skills

Multitasking

Problem Solving

Education

Culinary Degree

4+ Years of Experience

Job description

Compensation Type

Yearly

Highgate Hotels

Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. www.highgate.com.

Location

Overview

The Sous Chef is responsible for assisting with the everyday running of the culinary operations and will be passionate about providing high-quality standards and smooth meal services. The Sous Chef will strive to inspire and lead a culinary team of enthusiastic associates, training and developing their skills and craft. The Sous Chef will monitor the culinary operations, supporting the staff where needed, and will anticipate, and quietly resolve, any potential hiccups before they happen.

Responsibilities

• Assist Banquet Chef in meeting or exceeding budgeted goals (labor and food costs).
• Assist Banquet Chef with management of all culinary staff (training, counseling, disciplining, terminating and performance reviews).
• Inspire and establish a consistent understanding of company core culture.
• Ensure compliance with all applicable standards, laws/regulations, food handling/sanitation standards.
• Maintain excellent knowledge of current culinary trends.
• Assist Banquet Chef in recruiting and retaining a culinary team that is passionate about their craft, respectful of others and genuinely committed to exceeding guest expectations.
• Support Banquet Chef in regular menu development initiatives.
• Regularly update internal recipes, checklists, and training manuals to ensure that all operational procedures are carried out accordingly by all staff members.
• Assist Banquet Chef in conducting culinary team 1x1.
• Oversee all food production and ensure all recipe standards are being met consistently.
• Ensure that quality standards are maintained, and defects are addressed quickly and efficiently.
• Provide hands-on operational support in all areas needed.
• Perform other reasonable job duties as requested by supervisor.

Qualifications

• At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.