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17FC12A5D0184C5D
Banquet Sous Chef
Hyatt Regency Milwaukee
Milwaukee, WI, US 53203
Milwaukee
WI
53203
8/11/17 12:00 AM
9/10/17
Hotel/Resort
Chef - Banquet
Yes
 

This is a career opportunity with Interstate Hotels & Resorts.





JOB TITLE: Banquet Sous Chef



REPORTS TO: Executive Chef



===================================================================


BASIC PURPOSE: Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business.



ORGANIZATIONAL SCOPE: Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes. Position reports to the Executive Chef.




ESSENTIAL FUNCTIONS:



1.Supervise the daily production of food for all the catered events; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food. (40%)



2. Supervise banquet kitchen employees; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate. Help general kitchen when needed. (20%)



3. Analyze Banquet Event Orders, plan and coordinate the functions with the Catering staff to ensure the events meet/exceed customer expectations. (20%)



4. Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. (10%)



5. Assist in the creation and planning of menus and implement changes to continue to attract business. (5%)



NON-ESSENTIAL FUNCTIONS:



1. Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required. (5%)




Knowledge and Skills:



Education: One or two years of post-high school education.




Experience: Experience required by position is from two to three full years of full employment in a related position with this company or other organization(s).




Skills and Abilities: Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work.



Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines.



Requires supervision/management skills.



Requires oral and written communication skills.




No. of employees supervised: Eleven to thirty-five employees



Travel required: None



Hours Required: Forty to fifty hours over a five day period



Interstate Hotels & Resorts is an EEO/AA/Disabled/Veterans Employer. Click here and here to navigate to the "EEO is the Law" poster and supplement.



 
Requirements
 
 
 
http://careers.interstatehotels.com/jobs/1092053-banquet-sous-chef/frame?source=hcareers
ihr Hotels and Resorts logo

Interstate Hotels & Resorts is the leading global hotel management company. Hotel owners, developers and guests discover the Interstate difference in our 425 hotels, resorts and conference centers with nearly 75,000 rooms located throughout the U.S. and around the globe.

Our rich history spanning 55 years of innovation, consistency and success is unmatched in the hospitality industry, making Interstate the preferred hotel management company of major global brands. It also allows our associates to consistently deliver results for real estate investors, ownership groups, publicly-traded REITs, privately held companies, and private equity funds today and in the bright future to come.

Position Info
Location: US - WI - Milwaukee
Position: Banquet Sous Chef
Salary:   
Management Position: Yes
Bonus Plan: Yes
Contact Type: Employer
Industry Categories: Hotel/Resort
Position Categories: Chef - Banquet
Work Permit Needed: Applicants who do not already have legal permission to work in the United States will not be considered.

Logo
Hyatt Regency Milwaukee
Banquet Sous Chef

Position Description

This is a career opportunity with Interstate Hotels & Resorts.





JOB TITLE: Banquet Sous Chef



REPORTS TO: Executive Chef



===================================================================


BASIC PURPOSE: Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business.



ORGANIZATIONAL SCOPE: Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes. Position reports to the Executive Chef.




ESSENTIAL FUNCTIONS:



1.Supervise the daily production of food for all the catered events; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food. (40%)



2. Supervise banquet kitchen employees; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate. Help general kitchen when needed. (20%)



3. Analyze Banquet Event Orders, plan and coordinate the functions with the Catering staff to ensure the events meet/exceed customer expectations. (20%)



4. Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. (10%)



5. Assist in the creation and planning of menus and implement changes to continue to attract business. (5%)



NON-ESSENTIAL FUNCTIONS:



1. Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required. (5%)




Knowledge and Skills:



Education: One or two years of post-high school education.




Experience: Experience required by position is from two to three full years of full employment in a related position with this company or other organization(s).




Skills and Abilities: Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work.



Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines.



Requires supervision/management skills.



Requires oral and written communication skills.




No. of employees supervised: Eleven to thirty-five employees



Travel required: None



Hours Required: Forty to fifty hours over a five day period



Interstate Hotels & Resorts is an EEO/AA/Disabled/Veterans Employer. Click here and here to navigate to the "EEO is the Law" poster and supplement.



 
Requirements
 
Requirements
Requirements
 

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