BANQUET SOUS CHEF

Banquet Sous Chef

Benton Convention Center, Winston-Salem, NC

POSITION PURPOSE : Coordinates activities of and directs training of banquet cooks, and other banquet kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors.

BENEFITS :

• Hotel Travel Discounts
• Medical / Dental / Vision
• Short Term Disability
• Long Term Disability
• 401k - 4% Match
• Paid Vacation Days / Paid Sick Days
• Accident Insurance
• Life Insurance

ESSENTIAL FUNCTIONS : (include the following. Other duties may be assigned.)Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account a probable number of guests, marketing conditions, popularity of various dishes, and recency of menu.

• Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.
• Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.
• Directs food apportionment policy to control costs.
• Supervises banquet cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in the prescribed manner.
• Tests cooked foods by tasting and smelling them.
• Devises special dishes and develops recipes.
• Familiarizes newly hired banquet kitchen staff with practices of kitchen and oversees training.
• Helps establish and enforce nutrition and sanitation standards for restaurants.
• Keep cook's line well stocked with food, plates, and utensils.
• Ensure proper food portions are being used as per specs.
• Neatly arrange all foods on plates according to the menu specs.
• Keep the banquet kitchen as clean as possible at all times. The area should be completely cleaned at the end of each shift.
• Ensure proper sanitation procedures are being observed at all times.
• Become an expert on the causes of foodborne illnesses and follow all procedures to ensure precautions are being taken.
• Ensure that all orders are prepared for delivery in the 20-minute service standard.
• Ensure the buffet is set up within 5 minutes of the scheduled opening.
• Ensure buffet items are stocked to a minimum of 50% full.
• Ensure meeting breaks are set up a minimum of 5 minutes prior to the scheduled break and any water stations or breaks are replenished a minimum of once every 60 minutes.
• Each associate is expected to carry out, within their capabilities, all reasonable requests by management.

SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES : To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

The requirements listed below are representative of the knowledge, skill, and / or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Ability to read and comprehend simple instructions, short correspondence, and memos.
• Ability to write simple correspondence.
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
• Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals.
• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
• Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS : The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

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

While performing the duties of this job, the employee is regularly required to stand and use hands to finger, handle, or feel objects, tools, or controls.

The employee frequently is required to walk and taste or smell.

• The employee is occasionally required to reach with hands and arms; climb or balance, and stoop, kneel, crouch, or crawl.
• The employee must regularly lift and / or move up to 10 pounds, frequently lift and / or move up to 50 pounds, and occasionally lift and / or move up to 25 pounds.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

QUALIFICATION STANDARDS :

Education

Bachelors degree (B. A.) from a four-year college or university; or equivalent combination of education and experience.

Experience

Two to four years of hotel / banquet experience or employment in a related position or field.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.