Sous Chef - Banquets

Summary:

The Sous Chef is responsible for overseeing all aspects of food service for all RC sponsored events  This position must be able to lead and train other staff members, as well as possess extensive knowledge of quality food and appearance.

Essential Functions:

• Responsible for ensuring the kitchen outlet successfully prepares the proper quality and quantity of food in a timely manner to ensure a favorable guest dining experience.
• Ensures staff is knowledgeable on recipes and forecasted business needs.
• Verifies that all recipes, portion sizes, quality standards, department rules, policies, and procedures are maintained.
• Maintain a high level of standards for safety, health, sanitation, and cleanliness in the kitchen areas.
• Responsible for the successful execution of marketing functions requiring food items.
• Responsible for maintaining the quality and quantity of food items in the outlet.
• Provide exceptional guest service for all external and internal customers.
• Assist with the operation of the kitchen outlet, successful performance of employees, and a favorable guest experience.
• Assist with effectively managing, delegating duties, and the performance and development of department staff.
• Manage expenses based on budgeted guidelines and business volumes to include payroll and staffing levels.
• Perform all functions of personnel within span of control, as needed.
• Assure an environment which emphasizes cooperation, communication, and teamwork with all departments.
• Support compliance with all internal procedures and regulatory requirements, including those associated with underage and intoxicated guests.
• Support current law and policy to provide a work environment free from illegal and discriminatory behavior.
• Promote and ensure the safety and security of all guests and employees.
• Complete job duties with minimal supervision, maintain acceptable attendance, and use appropriate judgment and decision-making skills.

Required:

• A.O.S; Minimum 2-3 years related experience and/or training; or equivalent combination of education and experience.
• Must demonstrate excellent management and communication skills. Must demonstrate organization skills and ability to multi-task.

Schedule:

Full-time: Schedule varies depending on events

Salary:

Starts at $21.50/hr & 40 hrs of PTO