Banquet Sous Chef

STELLA HOTEL & BALLROOM • Kenosha, WI • 2d ago

JOB REQUIREMENTS: Position Title: Banquet Sous Chef Reports To: Kitchen
Manager FLSA Status: Exempt OVERALL DESCRIPTION OF JOB SCOPE AND
RESPONSIBILITIES: The Banquet Sous Chef is responsible for assisting the
Kitchen Manager for overall kitchen operation as a successful
independent profit center, ensuring maximum guest satisfaction, through
planning, organizing, directing, and controlling the Kitchen operation
and administration. RELATIONSHIPS: This position reports to the Kitchen
Manager, retains relationships with peers and all other departments
within the hotel, maintains relationships with current and prospective
guests, and maintains relationships with suppliers, vendors, and others
serving the Company or the hotel. ESSENTIAL JOB FUNCTIONS AND
RESPONSIBILITIES: Please note that the essential job functions listed
here are not all-inclusive, rather they indicate the @types of activates
normally performed by this position and, therefore, may be modified and
revised. Other duties may be required and assigned from time-to-time.
Participate in the development and implementation of business strategies
for the catering area that are aligned with hotel\'s overall mission,
vision, values, and strategies. Participate in the development of the
kitchen\'s business strategies. Implement strategies for the kitchen
that support achievement of the catering department\'s goals. Create an
environment for employees that is aligned with the company culture
through constant communication and reinforcement. Communicate and
reinforce the service vision for the hotel to employees. Create an
environment at the hotel designed to stimulate all senses through
personal services, amenities and experiences provided by employees. Keep
current on pulse of the guests, constantly seeking opportunities to
follow up on their experience. Provide employees with the tools and
environment they need to deliver the company experience. Develop and
implement strategies and practices that support employee engagement.
Work with Kitchen Manager to develop the catering menu. Ensure adherence
to hotel standards of food quality. Maintain product consistency by
conducting inspections of seasonings, portion, and appearance of food.
Supervise the daily set-up for the menu; anticipates business volume and
stocks work areas accordingly. Ensure that unused food is stored
properly in order to minimize waste and maximize quality. Recruit and
selects staff. Develop and implement training plan for employees that
includes culinary skills, customer service skills and kitchen safety.
Ensure that proper sanitation practices are followed. Schedule staff
based upon forecasted volumes. Analyze business volume and product usage
daily. Anticipate business volume by consulting with Sales Team and
Banquet Manager daily to coordinate... For full info follow application
link. Gorman & Company is an Equal Employment Affirmative Action
Employer. *** APPLICATION INSTRUCTIONS: Apply Online:
ipc.us/t/DF51812354FB4B69

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