Sous Chef - Banquets & Stewarding

Tiempo Completo

Position Overview:

Provides culinary and operational leadership forculinaryproduction and theStewardingDepartment.The positionis responsible forensuring that banquet events areproperly planned, prepared, produced, and executed whilemaintainingthe sanitation, equipment, staffing, and supply standardsrequired to support all Food and Beverage operations. Supports the Executive Sous Chef and Banquet Chef with daily culinary execution, leads assigned culinary and stewarding supervisors and associates, and serves as the culinary manager on duty when assigned

Key Responsibilities:

Essential Functions:

• Plan and organize banquet culinary and stewarding resources based on BEO requirements, expected attendance, service style, menu complexity, timing, equipment needs, and business volume.
• Confirm that food production, service equipment, plateware, utensils, hot boxes, speed racks, carts, and sanitation support are in place before each event.
• Conduct pre-shift briefings with assigned culinary and stewarding teams and ensure each associate understands the event, assignment, timing, and quality expectations.
• Direct and actively participatein banquet preparation and production when operational needs require hands-on culinary support.
• Lead plate-up lines and buffet execution,maintainingorganization,portionstandards, food temperatures, appearance, and service timing.
• Coordinate with Banquet Service, Catering and Convention Services, Purchasing, Engineering, and other hotel departments to resolve operational needs and last-minute changes.
• Respond proactively to changes in guarantees, event timing, menus, dietary requirements, equipment needs, or guest requests while protecting quality, safety, and cost controls
• Inspect kitchens, dish rooms, storage areas, banquet staging areas, and equipment throughout the shift; correct deficiencies and document follow-up as required.
• Complete and maintainrequired temperature logs, chemical logs, cleaning schedules, inventory records, payroll records, production documents, and operational reports.
• Review stewarding and banquet culinary performance after events, identifyopportunities, and communicate corrective action or follow-up to culinary leadership.
• Ensure all food, equipment, chemicals, and department spaces are properly secured at the end of each shift.
• Maintain continuous oversight of labor, food cost, supply expense, breakage, waste, and equipment usage within the assigned areas.

Qualifications:

• Minimum three to five years of progressive culinary experience in a high-volume hotel, resort, convention center, banquet, or similar food-service operation.
• Minimum two years of culinary supervisory or management experience; banquet culinary leadership experience strongly preferred.
• Demonstrated ability to review BEOs, organize production, create preparation lists, supervise cooks, and lead banquet plate-ups and event execution.
• Working knowledge of stewarding operations, sanitation systems, commercial dishwashing equipment, chemical controls, and china, glassware, silverware, and equipment inventories; prior stewarding leadership experience preferred.
• Current ServSafeManager Certification or ability to obtain certification within thetimeframerequired by the hotel.
• Strong knowledge of food safety, sanitation, kitchen safety, and applicable health regulations.
• Working knowledge of food cost, yields, portioncontrol, waste reduction, purchasing, inventory, labor control, scheduling, and payroll administration.
• Ability to train and develop associateswith varied levels of education and experience.
• Strong leadership, interpersonal, organizational, and problem-solving skills.
• Excellent oral and written communication skills and the ability to communicate effectively with a diverse group of associates and leaders.
• Ability to quickly evaluate alternatives, establishpriorities, and make sound decisions in a high-volume environment.
• Microsoft Office skills are required; experience withdayforce,BirchStreet, OnTrack, or similar hotel systems is preferred.
• Culinary degree or equivalent combination of education and professional experience preferred.
• Mustbe available towork a flexible schedule, including early mornings, nights, weekends, and holidays.
• Ability to stand and walk for extended periods and to frequently push, pull, stoop, bend, reach, and lift or carry up to 50 pounds.
• Ability to work in kitchen, dishwashing, storage, loading, and exterior event areas with exposure to heat, steam, humidity, cold temperatures, noise, food products, and approved cleaning chemicals.
• Must be detail oriented and able to perform professionally under high levels of activity and stress.