Banquet Sous Chef @ Marriott Downtown Syracuse

Description

JOB OVERVIEW: Responsible for assisting in all aspects of managing the kitchen and

kitchen personnel, ensuring the quality preparation of all menu items and proper

handling/storage of all food items in accordance with standards. Coordinate

the purchase of all food and maintain menus, maintaining approved food costs

and labor costs.

ESSENTIAL JOB FUNCTIONS:

1. Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.

2. train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.

3. Establish the days priorities and assign production and preparation tasks for staff to execute.

4. create daily menu specials and receive feedback from Executive Sous Chef.

5. Review banquet event orders and make note of any changes.

6. Communicate both verbally and in writing to provide clear direction to staff.

7. Take physical inventory of specified food items for daily inventory.

8. Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.

9. Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.

10. Ensure that staff report to work as scheduled; document any late or absent employees.

11. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.

12. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.

13. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.

14. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

15. Observe guest reactions and confer with service staff to ensure guest satisfaction.

16. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.

17. Assist The Executive Sous Chef in menu development and execution.

18. Work with catering department to ensure guest satisfaction and exceeding/meeting guest expectations.

19. Review sales and food cost with the Executive Sous Chef to ensure the department is meeting budgeted costs.

20. Ensure that excess items are utilized efficiently.

21. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Back to basics training maintained.

22. maintain hotel policies and standards.

23. Perform any other job related duties as assigned.

24. Comply with attendance rules and be available to work on a regular basis.

Other duties as assigned.

We are an equal opportunity employer.

Qualifications

Licenses & Certifications

Preferred

ServSafe Food Mgr Cert

Experience

Required

3-5 years: Experience working as a sous chef in catering or restaurant settings required

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)