BANQUET SOUS CHEF

Candidate must possess at least two years professional experience as a Banquet Cook. Further experience in catering is a plus. Must be flexible, highly organized, self-motivated, have a keen eye for food presentation, work independently, and able to manage banquet kitchen and staff.

The Banquet Sous Chef’s duties include, but are not limited to;

• Planning, preparing and executing menus for all on-site and off-site catering using standardized recipes

• Training, and scheduling banquet cooks and banquet kitchen staff

• Supervising banquet cooks, banquet kitchen staff and banquet serving staff

• Conducting regular physical inventories of food supplies

• Preparation of food/supplies order list for catering operations

• Ensuring that high standards of sanitation and cleanliness are maintained throughout the kitchen area at all times

• Ensure consistent high quality food/service standards are met

• Exercise portion control over all menu items

• Cross trained to be able to work restaurant stations, as needed

• Enforce all company policies

• Performing miscellaneous job-related duties as assigned

  Compensation Based on Experience