Banquet Sous Chef
Fort Lauderdale, Florida
Employer: Clubcorp Usa Incorporated
Industry: Banquet Sous Chef
Salary: Competitive
Job type: Full-Time
Job Description
Job Summary The Banquet Sous Chef
In coordination with the Executive Chef is responsible for the execution of all Banquet / Events for Tower Club Fort Lauderdale as well as the managing of back of house staff during certain a la carte services. 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 BEO meetings and be responsible for having a full understanding of all information provided at these meetings.
Essential Job Responsibilities / Duties / Tasks
Include the following; other duties may be assigned.
Employees
Product Quality and Consistency
Teamwork, Participation and Attitude
Facility and Equipment
Financial
Feedback
Job Summary The Banquet Sous Chef
In coordination with the Executive Chef is responsible for the execution of all Banquet / Events for Tower Club Fort Lauderdale as well as the managing of back of house staff during certain a la carte services. 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 BEO meetings and be responsible for having a full understanding of all information provided at these meetings.
Essential Job Responsibilities / Duties / Tasks
Include the following; other duties may be assigned.
- Follow all standards set by the Executive Chef
- Handle all food products with respect and follow all food safety laws and guidelines
- Follow all Invited policies and standards
- Lead by example
- Be an active and positive Member of the Culinary team
Employees
- Ensures employees are punching in/out at the correct times
- May create and maintain schedules for all kitchen employees, coordination with the Executive Chef
- Train all new and current employees on proper techniques, plating, and organization within department
- Assist with providing a safe and comfortable work environment that is free of harassment
- Solicit feedback and input on operational, employee and guest service matters
Product Quality and Consistency
- Responsible for food quality and consistency of the highest possible standard
- Assists in creating new seasonal Banquet / Event menu items in coordination with the Executive Chef
- Oversees prep production and delegates any oversights/additions
- Oversees line prep and production making sure cooks are organized and on task
- Conducts pre-service walk-through ensuring Banquet / Event is ready to be served
- Coordinates service, overseeing quality and consistency of all food items during Banquet / Event
- Organizes and delegates tasks to maintain an organized, clean, and efficiently running kitchen at all times
- Ensure all departmental ingredients are ordered, received and maintained according to policy, par levels and storage consideration
Teamwork, Participation and Attitude
- Participate in a culture that is based on positive attitude, open communication and conversation that promotes team
building, a rewarding atmosphere and a high level of morale - Be available to work above and beyond your scheduled hours in case of larger prep needs, employee shortage,
mishaps, or emergencies - Adhere to appropriate company uniform standards
- Communicates any receiving or prep project issues
- Executes any specific duties assigned by the Executive Chef
Facility and Equipment
- Adhere to all health department regulations as they relate to proper heating, cooling, storing, prep, methods, etc
- Keeps all areas of the kitchen clean and organized
- Assist in the areas of safety, sanitary, organizational and overall atmosphere and conditions of the kitchen environment
- Manage and control all kitchen equipment use and upkeep
Financial
- Helps maintain targeted departmental food costs
- Helps maintain targeted departmental labor costs
- Properly store and rotate product to reduce waste and ensure freshness
- Adhere to portion control standards in order to maintain accurate food cost and consistency
- Minimize waste during kitchen prep time and service through utilization, proficient knife skills, and adherence to recipes and proper cooking methods
Feedback
- Effectively communicate all operational information, staffing needs, guest related comments and concerns, employee comments, performance and disciplinary information to appropriate level of management; Executive Chef, Food and Beverage Director, General Manager, Human Resource Manager, etc.
- Maintain an adequate level of personal contact with employees and guests. Solicit feedback to improve overall restaurant operations and marketability.
Created: 2024-06-22
Reference: 220907
Country: United States
State: Florida
City: Fort Lauderdale
ZIP: 33301
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