Sous Chef

Reports to: Executive Chef

PRIMARY RESPONSIBILITIES: Prepare food items for catered functions and special events. Directly supervise banquet cooks in the preparation and presentation of catered food items. Execute service of catered functions and special events, ensuring an appropriate level of quality and presentation, and timeliness of service. Oversee kitchen operations in the absence of the Executive Chef.

Yearly Accounting Activities:

• Assist the Executive Chef in planning, developing, and costing catering menus during yearly review.
• Assist the Executive Chef in hiring, training, and disciplining of banquet kitchen staff.
• Maintain a flexible work schedule to accommodate fluctuations in the catering business.

Weekly Accounting Activities:

• Assist the Executive Chef in meeting budgeted labor costs by adjusting staffing levels in the banquet kitchen to reflect forecasted business.
• Respond to changes in catered function attendance levels, and make appropriate adjustments to preparation and staffing levels.
• Take delivery of, inspect, and appropriately store food items upon receipt.
• Ensure proper rotation and utilization of food products in the banquet kitchen to maintain freshness and minimize potential for loss.
• Accept liquor deliveries, as necessary.
• Recognize shortages of food items. Order more accordingly, with the approval of the Executive Chef.
• Respond to shortfalls in food production. Take corrective action in a timely fashion, exhibiting a sense of urgency.
• Respond with a sense of urgency to special needs, requests, or re-cooks for guests.
• Properly store, utilize or dispose of leftover banquet food.
• Oversee sanitation levels in the banquet kitchen in accordance with Health Department guidelines. Take corrective action, as necessary.
• Maintain the cleanliness and sanitation of equipment in the banquet kitchen. Alert Executive Chef to any problems; take corrective action as applicable.
• Maintain a positive and professional working relationship between front-of-house and banquet kitchen employees, and between co-workers.
• Ensure food products are secure and refrigeration is locked at the end of the shift.

Monthly Accounting Activities:

• Perform monthly food inventory.
• Assist in the a la carte kitchen as requested by the Executive Chef.
• Work action stations (i.e., Omelet, Carving, etc.) as requested by the Executive Chef.
• Undertake special projects or assignments as directed by the General Manager, Director of Food and Beverage or the Executive Chef.