Position Summary
The Banquet Sous Chef works in unison with the Director of Banquets, Executive Chef and Catering department to plan food service for events. This position will support the directives of the Executive Chef by upholding the highest of standards with quality cuisine, cleanliness, communication, food and labor cost management, professionalism & innovation. This position reports to the Executive Chef.The budgeted salary range for this position is $60,000 - $70,000. Actual pay will be dependent on budget and experience, all our salaried roles are eligible for bonus.Job Posting Deadline
Applications for this position will be accepted until June 22, 2025.Essential Job Functions/Key Responsibilities 
    Assist the Executive Chef in all areas of menus and food related operations
    Oversee organization of kitchen management according to needs. Also responsible for coordinating staff for banquets and live stations
    Responsible for labor analysis and breakdown, and assisting with the formulation and achievement of the annual culinary labor budget, including controlling food and labor costs
    Assist in creation of weekly schedule for banquet culinary department
    Training and development of staff, including, proper use of equipment, hotel orientation and culinary rules and regulations
    Responsible for organization and quantity of china, glass, silver and any equipment needed to execute an event, including tents and scullery
    Responsible for food inventories, food purchasing and product FIFO and storage cleanliness and organization with assistance from the Purchasing department
    Responsible for after function break down, dissemination and salvage of leftover foods
    Writing and monitoring daily production lists
    Reviews daily all change logs, event reports and updates BEO’s accordingly, and ensures that other affected culinary departments are up to date
    Responsible for all systems in banquet operations: ordering, scheduling, payroll, production and quality of product
    Responsible for overseeing maintenance of equipment and sanitation in all food production and service areas, routinely checking temperatures of food in all levels of service and areas of property and keeping the walk-ins, dry storage and loading dock areas clean and orderly
    Other duties as assigned