Banquet Sous Chef

Banquet Sous Chef

Position Summary

The Company operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting and ending times, and hours worked in a week.

To manage and supervise the day-to-day operations of the Banquet Kitchen and ensure the preparation and delivery of quality products to our guest.

Responsible for all banquets & events food production.

In concert with the Executive Chef.

assist with developing menus, food purchase specifications and recipes.

Supervise, direct, and develop staff.

Develop and monitor food and labor budget for the department.

Maintain highest professional food quality and sanitation standards.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints.
• Participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
• Interview, select, train, supervise, counsel and discipline all employees in the department.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

Controls payroll and equipment cost (minimizing loss and misuse)

• Provide, develop, train, and maintain a professional work force.
• Ensure all services to members are conducted in a highly professional and efficient manner.
• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establishes controls to minimize food and supply waste and unauthorized removal.
• Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
• Coordinate all training activities for kitchen, to include the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
• Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas.
• Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations.
• Perform other related duties incidental to the work described herein.
• Develops standardized recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs.
• Consults with the Executive Chef and / or the Food & Beverage staff regarding food production aspects of special events being planned.
• Evaluates food products to assure that quality standards are consistently attained.
• In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Ensures that representatives from the kitchen attend service lineups and meetings.
• Periodically visits dining area when it is open to welcome members.
• Consistent professional and positive attitude and actions when communicating with guests and associates.
• Ensure maintenance problems are promptly reported through proper channels.
• Comply with all company policies and procedures.
• Check with manager / supervisor before leaving work area for any reason.
• On time and at work when scheduled, and in proper uniform.
• Report any incidents of guest dissatisfaction or other matters of significance to manager so that corrective measures may be taken.
• Any other tasks / duties as requested by management.

Qualifications

The Company may consider equivalent combination of acceptable education and experience providing the knowledge, skills and abilities cited below.

Education and Experience

Associate's degree with major concentration in food and beverage preparation, management, nutrition or related field; or four years related experience and / or training;

or equivalent combination of education and experience.

4 years progressive experience in high volume food production or catering.

Knowledge of Food & Beverage operations including foods, supervisory aspects, service techniques and guest / associate interaction.

Familiarity with hospitality industry practices preferred

Skills and Abilities

• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, and to treat co-workers, supervisors, and guests with respect and courtesy.
• Ability to communicate explicitly in English, both verbal and written with guest and associates
• Attention to details, good organizational skills and efficient time management.
• Ability to follow an appropriate course of action based on policies and procedures.
• Ability to work in a fast paced environment, sometimes under pressure, while simultaneously handling competing and changing priorities.
• Ability to satisfy the legal requirements for employment within the jurisdiction.

Working Conditions & Physical Effort

While performing the duties of this job, the employee is regularly required to talk, hear, sit, and stand.

The employee is occasionally required to sit, use hands to finger, handle, or feel; reach with hands and arms, and stoop, kneel, or crouch.

The employee must occasionally lift and / or move up to 50 pounds.

Specific vision abilities required by this job include close vision and distance vision.

While performing the essential functions of this job, the employee is usually indoors, in a semi-controlled environment, and experiences a moderate to high noise level in the work environment.

Our Perks

• Competitive Salary
• Paid Time Off
• Medical, Dental, Vision health insurance
• Robust supplemental insurance for Life, AD&D, Pets, legal and more
• Wellness programs for mental, physical, and financial wellness
• Hotel and travel discounts
• Generous retirement / 401k benefits
• Education and professional development

Who We Are

Wurzak Hotel Group (WHG) is a Philadelphia-based owner, developer, and operator of premium branded full-service, extended stay, and focus service hotels.

WHG’s core expertise is its unique ability to develop and operate hotels and food and beverage outlets in an entrepreneurial manner maximizing returns on the investment and developing long-term relationships with our guests.

WHG has earned and maintains its competitive advantage by developing talent within the organization who embody the same entrepreneurial spirit of our leadership team and who seek to create value through tireless innovation, tight focus on the operational details, and uncompromised guest satisfaction.

Wurzak Hotel Group has a proven track record of developing and managing hospitality assets for over 30 years and continues to be recognized as one of the region’s top hospitality companies.

Find out more about us on our website or click here to visit our Linkedin page!

WHG is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture where all our team members can thrive.

We have a zero-tolerance policy for workplace discrimination on the basis of someone’s race, gender, disability, or any other basis protected under federal, state, or local laws.