Sous Chef Banquets

Mohegan PA; Wilkes-Barre (Luzerne County); On-site; USD 40,000 - 60,000; Full time

Job summary

A hospitality venue in Wilkes-Barre is seeking a Sous Chef for Banquets. The ideal candidate will have at least three years of supervisory experience in culinary operations, particularly within a high volume setting. Responsibilities include overseeing food preparation and instructing staff, as well as handling banquet events. This full-time position promotes superior guest service and requires strong interpersonal skills along with experience in menu planning and cost analysis.

Qualifications

• Minimum of three years’ experience in a supervisory culinary position.
• Experience in a high volume/high quality multiple outlet environment.
• Knowledge in planning, budgeting, and cost analysis.

Responsibilities

• Observes and instructs kitchen staff in food preparation methods.
• Cooks and carves meats for high volume service.
• Assumes kitchen responsibilities in absence of the Room Chef.

Skills

Supervisory culinary skills

Excellent inter-personal skills

Menu planning

Food and beverage administration

Job description

Sous Chef Banquets page is loaded## Sous Chef Banquetslocations: Wilkes-Barre, PAtime type: Full timeposted on: Posted Todayjob requisition id: R-11984**JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES****IF YOU ARE AN EXISTING EMPLOYEE, PLEASE CLICK THE FOLLOWING LINK TO BE TAKEN TO THE INTERNAL CAREER SITE:****Job Duties**Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Gives instructions to cooking personnel in fine points of cooking. Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions. Assumes responsibility for kitchen in absence of the Room Chef.Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; addressing complaints and resolving problems. Performs other related duties as assigned. Must possess excellent inter-personal skills with an ability to foster a supportive and enabling team environment. Promotes superior guest service.**Minimum Qualifications**Minimum of three years’ experience in supervisory culinary position in the food and beverage industry required. Experience must be in a high volume/high quality multiple outlet environment. Must also have experience in food and beverage administration, planning, budgeting, menu planning, and cost analysis.Work Shift:Regular