Sous Chef Banquets

216_NEC_Wilkes-Barre Northeast Concessions, LP - Wilkes-Barre; Burrillville (RI); On-site; USD 50,000 - 70,000; Full time

Job summary

216_NEC_Wilkes-Barre Northeast Concessions, LP - Wilkes-Barre is looking for an experienced culinary supervisor in Burrillville, Rhode Island. The role involves overseeing food preparation, cooking during peak times, and ensuring quality standards are met. Suitable candidates will have at least three years of supervisory experience in high-volume environments.

The position requires excellent communication and interpersonal skills to lead and support a diverse kitchen team effectively.

Qualifications

• Minimum of three years' experience in a supervisory culinary position in the food and beverage industry.
• Experience in a high volume/high quality multiple outlet environment.
• Must possess excellent interpersonal skills with an ability to foster a supportive team environment.

Responsibilities

• Observe workers to ensure cooking methods meet standards.
• Give instructions to cooking personnel.
• Cook and carve meats during rush periods.
• Assume kitchen responsibility in absence of the Room Chef.
• Carry out supervisory responsibilities as per policies.
• Perform other related duties as assigned.

Skills

Supervisory culinary experience

High volume food preparation

Menu planning

Cost analysis

Interpersonal skills

Job description

Job Duties

• Observe workers engaged in preparing, portioning, and garnishing foods to ensure methods of cooking, garnishing, and portion sizes meet prescribed standards.
• Give instructions to cooking personnel on fine points of cooking.
• Cook and carve meats, and prepare dishes such as sauces, during rush periods and for banquets and other social functions.
• Assume responsibility for the kitchen in the absence of the Room Chef.
• Carry out supervisory responsibilities in accordance with organizational policies and applicable laws, including training employees; planning, assigning, and directing work; addressing complaints and resolving problems.
• Perform other related duties as assigned.

Qualifications

• Minimum of three years' experience in a supervisory culinary position in the food and beverage industry.
• Experience in a high volume/high quality multiple outlet environment.
• Experience in food and beverage administration, planning, budgeting, menu planning, and cost analysis.
• Must possess excellent interpersonal skills with an ability to foster a supportive and enabling team environment and promote superior guest service.

Work Shift

Regular shift.