Description*****$1,000.00 SIGN ON BONUS*****We are seeking an experienced and professional Banquet Sous Chef to join our team, following our Executive Chefs' specifications and guidelines.The Banquet Sous Chef, in coordination with the Executive Chef, is responsible for the execution of all Banquet / Events for AC Hotel as well as the managing of back of house staff during certain a la carte services. In addition, the Banquet Sous Chef functions as a liaison between the frontline kitchen staff, the Executive Chef, and the front of house management team. They will attend all Banquet Event Order (BEO) meetings and be responsible for having a full understanding of all information provided at these meetings.Successful candidates will possess the culinary and managerial skills that play a critical role in maintaining our guest experience. If you are ready to contribute your talents to a company that is growing rapidly, we need to hear from you. Prior experience is highly desirable.ResponsibilitiesAssist the Executive Chef/management in overall kitchen operations ensuring maximum guest satisfaction.Assist in the planning, organizing, directing and control of the kitchen operation and administration.Interact with guests to obtain feedback on product quality and service levels.Oversee and enforce food specifications, portion control, recipes, and sanitation.Assist the Executive Chef/management in hiring, training, supervising and scheduling associates.Participate in performance management reviews.Create and implement new menus and individual menu items based on current food trends and regional tastes.Document and train new menu items/create use records based on recipes.Prepare, cook, and present food in accordance with productivity standards, cost controls and forecast.Continuous analysis of labor and food cost to meet and exceed budget.Work in kitchen line as needed.Enforce safety procedures and cleanliness standards throughout the kitchen.Order food as needed or as directed by Executive Chef/management.Maintain proper function of kitchen equipment.Ensure Kitchen and equipment cleanliness.Preparation of food as per BANQUET Event Orders (BEO).Ensure recipes are properly prepared per standard while maintaining portion control to minimize waste.Schedule and receive food deliveries, check deliveries for product quality and quantity.Ensure that received food products are high quality, stored properly and are rotated FIFO.Attend all hotel meetings as required.Perform other duties as assigned.Requirements2+ years of food and beverage experience (hotel experience preferred).2+ years of post-high school education; culinary education is desirable.ServSafe certification required.Proven track record in social corporate catering.Strong knowledge of HACCP procedures and application.Strong leadership and interpersonal skills.Excellent verbal and written communication skills.Remain calm and clearheaded under stressful situations, and communicate calmly under pressure.Intermediate to advanced computer skills.Ability to learn new computer software programs and operate POS systems.Willingness to work rotational work schedule including nights, weekends and holidays.Claremont Companies offers a comprehensive benefits and rewards compensation package that includes:Competitive WagesMedical, Dental and Vision InsuranceFlex Spending AccountFSA Dependent CareGroup Term Life Insurance and Long-Term Disability401(k) retirement plan with Employer MatchVacation and Holiday PaySick Leave PayEmployee Assistance ProgramTuition Reimbursement
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