Banquet Sous Chef
Banquet Sous Chef
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Salary Not Disclosed
1 Vacancy
Job Description
Job Summary The Banquet Sous Chef
In coordination with the Executive Chef is responsible for the of all Banquet / Events for Tower Club Fort Lauderdaleas well as the managing of back of house staff during certain a la carte services. The Banquet Sous Chef functions as a liaison between the frontline kitchen staff the Executive Chef and the front of house management team. They will attend all BEO meetings and be responsible for having a full understanding of all information provided at these meetings.
Essential Job Responsibilities / Duties / Tasks
Include the following; other duties may be assigned.
- Follow all standards set by the Executive Chef
- Handle all food products with respect and follow all food safety laws and guidelines
- Follow all Invited policies and standards
- Lead by example
- Be an active and positive Member of the Culinary team
Employees
- Ensures employees are punching in/out at the correct times
- May create and maintain schedules for all kitchen employees coordination with the Executive Chef
- Train all new and current employees on proper techniques plating and organization within department
- Assist with providing a safe and comfortable work environment that is free of harassment
- Solicit feedback and input on operational employee and guest service matters
Product Quality and Consistency
- Responsible for food quality and consistency of the highest possible standard
- Assists in creating new seasonal Banquet / Event menu items in coordination with the Executive Chef
- Oversees prep production and delegates any oversights/additions
- Oversees line prep and production making sure cooks are organized and on task
- Conducts preservice walkthrough ensuring Banquet / Event is ready to be served
- Coordinates service overseeing quality and consistency of all food items during Banquet / Event
- Organizes and delegates tasks to maintain an organized clean and efficiently running kitchen at all times
- Ensure all departmental ingredients are ordered received and maintained according to policy par levels and storage consideration
Teamwork Participation and Attitude
- Participate in a culture that is based on positive attitude open communication and conversation that promotes team
building a rewarding atmosphere and a high level of morale - Be available to work above and beyond your scheduled hours in case of larger prep needs employee shortage
mishaps or emergencies - Adhere to appropriate company uniform standards
- Communicates any receiving or prep project issues
- Executes any specific duties assigned by the Executive Chef
Facility and Equipment
- Adhere to all health department regulations as they relate to proper heating cooling storing prep methods etc
- Keeps all areas of the kitchen clean and organized
- Assist in the areas of safety sanitary organizational and overall atmosphere and conditions of the kitchen environment
- Manage and control all kitchen equipment use and upkeep
Financial
- Helps maintain targeted departmental food costs
- Helps maintain targeted departmental labor costs
- Properly store and rotate product to reduce waste and ensure freshness
- Adhere to portion control standards in order to maintain accurate food cost and consistency
- Minimize waste during kitchen prep time and service through utilization proficient knife skills and adherence to recipes and proper cooking methods
Feedback
- Effectively communicate all operational information staffing needs guest related comments and concerns employee comments performance and disciplinary information to appropriate level of management; Executive Chef Food and Beverage Director General Manager Human Resource Manager etc.
- Maintain an adequate level of personal contact with employees and guests. Solicit feedback to improve overall restaurant operations and marketability.
Employment Type
Hourly
