Banquet Sous Chef

Banquet Sous Chef Job Description

Wage:DOE

Shift: Full time (50 hours per week). Mon-Sat. AM, PM, Holidays as needed

Benefits: Free Thanksgiving Point Membership for you and immediate family; medical, dental, vision, life, and long-term disability insurances; paid time off & holidays; 401(k); Employee Assistance Program; Financial Assistance Program; Thanksgiving Point venue discounts; and more!

Responsibilities:

• Oversee and ensure quality and production of food products for banquet events.
• Act as Executive Chef when they are not present.
• Review all upcoming BEO's, create and prioritize prep lists.
• Ensure quality, efficiency, sanitary guidelines, and proper labeling and storage of food throughout the shift.
• Keep staff on task while maintaining a positive working environment.
• Inform banquet captains of any changes, delays, problems, as early as possible.

• Assign specific tasks to banquet cooks, ensure that all cooks have mise-en placed stations properly, and help motivate team members to stay on task, at all.

• Constant review of banquet delivery times and locations.
• Prepare, stock and load hot and cold carts, etc. for arrival 30 minutes before the event starts.
• Ensure that all food is properly garnished and looks appetizing, buffet set-up standards are met, and that all guests have been served, and food quantities are sufficient.
• Control waste and maintain FIFO by inspecting leftover food after events.
• Anything else indicated from Kitchen management that is pertinent to the job.
• Exemplify Thanksgiving Point’s Mission, Values, and Policies.
• Hands on approach with prep, ordering and execution of all banquets.
• Maintain rapport with Banquet, Catering, Sales and CSM teams.
• Other duties as assigned by manager/supervisor.

Requirements:

• At least four (5) years’ kitchen experience.
• Excellent knife skills and knowledge of food preparation, best practices, and cooking techniques.
• Great attitude with taking on tasks and leading a diverse team.
• Culinary Arts Degree and ServSafe Certification preferred. Equivalent experience in food service operations may be accepted.
• Minimum of (4) years of supervisory experience.
• Ensure all sanitary guidelines are being met and HACCP plan in place.
• Ability to lift 40 lbs., bend, twist and stand for long periods of time.
• 50 hour plus work weeks, AM, PM, weekends and Holidays as needed.
• Pass a background check.