Banquet Sous Chef

The Logan - Philadelphia's Hotel; Philadelphia (Philadelphia County); On-site; USD 40,000 - 60,000; Full time

Job summary

A leading hotel in Philadelphia seeks a Banquet Chef to manage food production for catered events. This role involves supervising staff, ensuring food quality, and coordinating catering functions. Ideal candidates will have a passion for hospitality and experience in food management.

Qualifications

• Requires 1-2 years of experience in a food-related field.
• Must have strong management skills to handle kitchen staff.
• Requires knowledge of food safety and sanitation guidelines.

Responsibilities

• Supervise daily production of food for catered events.
• Control food and labor costs while maintaining quality standards.
• Manage and train banquet kitchen employees.

Skills

Management skills

Communication skills

Analytical skills in food production

Education

Post-high school education

Job description

Why us?

Every aspect of Urban Farmer Philadelphia is thoughtfully tailored to the people who live, work and visit this Northeast city from the look and feel of the restaurant to the locally-sourced offerings served. The specific local personality is the driving force behind all creative and culinary details, giving it a style unique to Philadelphia. Urban Farmers menu emphasizes sustainable local ingredients, and authentic, straightforward preparations. Our rustic pantry is stocked with house-made, preserved and pickled local produce which offers a homespun counterpoint to the refined ambiance. Our chefs build personal relationships with local farms, ranches and fisheries, bringing a taste of their dedication to the table and reaffirming the direct connection between land and plate. Beverage offerings reflect the variety of Pennsylvania beer selections, cocktails made with local craft spirits and an extensive wine program highlighting regional vineyards. Situated in the heart of Philadelphia, Urban Farmer Philadelphia is the modern farm-to-table concept introduced by Sage Restaurant Concept, Urban Farmer is committed to sustaining the region we live and eat in. Come taste Philadelphias Modern steakhouse.

Atop The Logan and amidst the splendid, the bar that Philadelphians crave. Nine floors above Philadelphia, a city chic lounge beckons with its unhindered panoramic vantage point, city-sophisticated crowd, and urbane attitude. Assembly Rooftop Bar looks down on Logan Square, with vast views of the Benjamin Franklin Parkway all the way to the Philadelphia Museum of Art. Our sexy rooftop setting high above Philadelphia pours a list of bubbly cocktails, plus a wealth of champagnes and sparkling wines by the glass and by the bottle.

Our associates understand the needs and wants of our guests and can address them without hesitation. They create a personalized experience for each person who visits andsupport one another in doing so. If you have a passion for pleasing others, a get it done mentality, and are looking for an opportunity to make a difference every day by enriching the lives of others, Urban Farmer Restaurant & Assembly Rooftop Lounge may be for you.

Job Overview

Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes. Position reports to the Executive Chef.

Responsibilities

• Supervise daily production of food for all the catered events; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.
• Supervise banquet kitchen employees; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.
• Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.
• Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

Qualifications

Education/Formal Training

One or two years of post-high school education

Experience

One or two years of post-high school education

Knowledge/Skills

• Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work.
• Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Requires supervision/management skills. Requires oral and written communication skills.
• Must have moderate hearing -to hear equipment timers and communicate with other staff.
• Must have excellent vision to see that product is prepared appropriately.
• Must have moderate speech communication skills to be able to communicate with staff.
• Must have moderate comprehension and literacy to read and understand all BEO's

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting/Pushing/Pulling/Carrying: All these functions are essential because of the heavy production associated with Banquets. Items include food, small equipment, 75% of the time.
• Bending does become necessary when using the lower oven for cooking, 5-10 times a day.
• Full range of mobility and the ability to travel 30-50 feet on a regular basis, throughout the day.
• Standing usually during preparation or plate -up to one hour at a time, usually 3-5 times a day.
• No climbing required.
• No driving required.

Environment

Inside 95% of full shift

Source: Hospitality Online