Banquet Sous Chef

As a Banquet Sous Chef you will assist the Sous Chef and Executive Chef and be responsible for the preparation of food items while delivering outstanding service in Banquets division. Areas or responsibility may include banquets kitchen pastry cafeteria and stewarding. Additionally this position is responsible for menu item creation scheduling maintaining payroll ordering organization cleanliness and sanitation of all work areas and equipment.

Essential Functions

• • Oversee the preparation and execution of culinary offerings ensuring every dish reflects the highest standards of flavor technique and presentation.
  • Uphold sanitation practices and organizational standards at allworkstations enforcingall local state and industry food safety regulations.
  • Lead the team in managing guest orders fostering a welcoming and efficient environment through prompt and gracious service.
  • Demonstrate an expert command of menu items culinary techniques ingredients and departmental procedures to expertly guide staff and exceed guest expectations.
  • Oversee inventory control by accurately requisitioning stocking andmaintainingall provisions at assigned stationsoptimizingefficiency and consistency in kitchen operations.
  • Execute qualitychecks on dishes guaranteeing compliance with food handling storage and company quality assurance protocols.
  • Direct comprehensive opening and closing procedures from systematic setup and breakdown of workstations to the completion of daily checklists.
  • Champion a culture of safety service excellence and continuous improvement.
  • Inspire teamwork and positive collaboration both within the kitchen brigade and across departments serving as a role modelofprofessionalism.
  • Demonstrate exemplary reliability and commitment to standards of attendance flexibility and the fulfillment of tasks entrusted by management.

Job Requirements

• Understandand align with the mission vision and goals of the hotel.

• Prioritize tasks work efficiently with limited supervision and manage multiple tasks with attention to detail speed and accuracy.

• Communicate effectively in the primary workplace languagedemonstratingexcellent communication follow-up and organizational skills.

• Adhere to all safety protocols including proper use of PPE equipment handling and compliance with required licenses or certifications.

• Ability tocomprehendand follow recipes.

• Work well under pressure and in challenging conditions using good judgment to resolve problems follow directions and collaborate effectively as part of a team.

Physical Requirements

The minimum physical requirements for this position include but are not limited to:

• Must be able to lift and/or carry up to 50 pounds frequently to assist guests
• Ability to stand for extended periods of time
• Ability to hear understand and communicate orally and in writing to communicate with staff vendors and guests a normal in-person and phone conversation
• Ability to bend and twist push and pull stoop and kneel
• Ascend and descend a ladder

Pay:The annual salary range for this position is $65000-$70000 plus incentive eligibility based on performance.

We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race color religion sex (including pregnancy childbirth breastfeeding and related medical conditions) sexual orientation gender identity or expression national origin ancestry age disability (physical or mental) medical condition genetic information marital status military or veteran status or any other characteristic protected by applicable federal state or local law. We are committed to complying with the California Fair Employment and Housing Act (FEHA) Title VII of the Civil Rights Act the Americans with Disabilities Act (ADA) and all other applicable equal opportunity laws. Peregrine Hospitality is an Equal Opportunity Employer M/F/Disability/Veteran and Drug Free.

Required Experience:

IC