Banquet Sous Chef

White Lodging; San Antonio (TX); On-site; USD 45,000 - 60,000; Full time

Job summary

A leading company in the hospitality industry seeks a Banquet Sous Chef to oversee culinary operations, support staff development, and ensure high-quality food standards. The role involves managing daily food preparation, compliance with health regulations, and contributing to guest satisfaction. Ideal candidates will have a culinary background and strong leadership skills.

Qualifications

• Trained in all aspects of Food and Beverage operations.
• Experience in managing culinary staff and ensuring compliance with health regulations.

Responsibilities

• Support Chef in developing Food and Beverage standards.
• Organize and manage food preparation operations.
• Assist with hiring and training culinary staff.

Skills

Analytical Skills

Creativity

Customer Focus

Team Building

Education

Associates degree in Culinary Arts

Associates degree in Business Administration

Job description

Join to apply for the Banquet Sous Chef role at White Lodging

Summary:

The immediate direct support Chef is in charge of a culinary outlet or discipline, or acts when the Executive Sous Chef isn’t on property. The individual has been trained in all aspects of Food and Beverage daily operations and is able to oversee the entire operation.

Responsibilities:

• Support the Chef in developing and representing all Food, Beverage, and Service aspects of the department, fostering a culture of continuous learning and high-quality standards using fresh, seasonal ingredients.
• Assist with interviewing, hiring, training, and managing culinary staff daily.
• Ensure compliance with all local health department regulations, HACCP, Food Safety SOPs, and federal guidelines.
• Organize, oversee, and manage all food preparation operations during daily activities.
• Assist in creating menus, recipes, and records; help implement menus and timelines.
• Ensure the success of kitchen stations following WLW SOPs and directives, utilizing all daily forms and functions.
• Support marketing and sales efforts related to Food and Beverage.
• Execute accounting procedures including invoice processing, payroll, inventories, and P&L critiques.
• Monitor food freshness, recipe adherence, and portion control.
• Monitor food-related expenses to meet budget goals.
• Contribute to positive guest feedback scores and rankings.
• Foster a cooperative and respectful work environment.
• Mentor associates for career growth and advancement.

Other Information:

Competencies:

• Analytical Skills
• Leading Edge
• Creativity
• Adaptability
• Customer Focus
• Coaching
• Energy
• Team Building

Skills:

• Proficiency in Excel, Word, Outlook, TM1, etc.
• Knowledge of cooking, preparation, stewarding, cleaning, and maintenance equipment.
• Basic Human Resources and Sales skills.

Education/Experience:

• Associates degree in Culinary Arts or Business Administration.

Working Conditions:

• 35% mental, 65% physical effort.

Additional Details:

• Location Code: 1303
• Seniority Level: Mid-Senior level
• Employment Type: Full-time
• Job Function: Management and Manufacturing
• Industry: Hospitality