Banquet Sous Chef

White Lodging Services, Inc.; San Antonio (TX); On-site; USD 40,000 - 60,000; Full time

Job summary

An established industry player is seeking a dedicated Chef to oversee culinary operations and ensure high-quality food preparation. This role involves managing kitchen staff, developing menus, and maintaining compliance with health and safety standards. The ideal candidate will possess a culinary degree and have a passion for fostering a culture of continuous learning and innovation. Join a vibrant team where your creativity and leadership will shine, and help elevate the dining experience for guests while achieving operational excellence.

Qualifications

• Trained in food and beverage operations and culinary skills.
• Experience in managing kitchen staff and food preparation.

Responsibilities

• Oversee daily food preparation and kitchen operations.
• Assist in hiring, training, and managing culinary staff.
• Ensure compliance with health and safety standards.

Skills

Analytical Skills

Creativity

Customer Focus

Basic Computer Skills

Basic HR Skills

Basic Sales Skills

Education

Associates degree in Culinary Arts

Associates degree in Business Administration

Tools

Excel

Word

Outlook

Job description

Summary:

The immediate direct support Chef is in charge of a culinary outlet or discipline, or steps in when the Executive Sous Chef isn’t available. The Chef should be trained in all aspects of that specific Food and Beverage daily operations and capable of overseeing the entire operation.

Responsibilities

1. The Chef is directly responsible for all aspects of daily food preparation in assigned areas of the hotel, supporting the Chef and following the directives of the Executive Chef. They oversee kitchen staff and all food-related concerns within their assigned areas.
2. Support the Chef in developing and representing all Food, Beverage, and Service aspects of the department, fostering a culture of continuous learning and training, emphasizing high quality, fresh ingredients, seasonal techniques, and appropriate preparations for each outlet or event, balancing quality and profit.
3. Assist with interviewing, hiring, training, and managing culinary staff on a daily basis.
4. Maintain knowledge of all current local health department, Corporate HACCP, Food Safety SOPs, and Federal Guidelines, ensuring ongoing compliance.
5. Organize, oversee, and manage all food preparation operations during daily activities.
6. Assist in creating menus, recipes, and use records.
7. Coordinate and execute menu implementation, including timelines.
8. Ensure the success of the kitchen brigade and station assignments, following SOPs and directives, utilizing all daily forms and functions.
9. Support the Sales Department, E.M., and outlet FOH in Food and Beverage marketing and sales programs.
10. Execute accounting procedures such as F&B checkbook management, invoice processing, payroll, inventories, and P&L reviews, as assigned.
11. Check the freshness of foods and ingredients, ensuring recipes and portion records are followed.
12. Monitor food-related expenses to meet budget goals.
13. Monitor guest feedback scores and work towards positive improvements.
14. Foster a climate of cooperation and respect among coworkers.
15. Mentor staff for career development and advancement.

Other Information

Competencies: Analytical Skills, Leading Edge, Creativity, Adaptability, Customer Focus, Coaching, Energy, Selecting A Players, Team Building.

Skills: Basic computer skills (Excel, Word, Outlook, TM1, etc.), knowledge of all cooking and preparation equipment, stewarding cleaning and maintenance equipment, basic HR skills and knowledge, basic sales skills and techniques.

Education/Experience: Associates degree in Culinary Arts or Business Administration.

Working Conditions: 35% cerebral, 65% physical.

Location Code: 1303