Banquet Sous Chef

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The historic DeSoto Hotel in downtown Savannah, GA is seeking one amazing Banquet Sous Chef to join our incredible culinary team! If you have 3 - 5 years of experience and can lead a team to success we want to hear from you!

Perks

Medical, dental, vision, 401k, life insurance, short-term disability, long-term disability, PTO, paid holidays

BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

v High school diploma or equivalent.

v Three to five years culinary experience in a multi unit hotel or conference center.

v Previous experience supervising a staff of fifteen or more employees.

v Three years culinary training.

v Knowledge of culinary departments.

v Good working knowledge of basic accounting.

v Creative, innovative and assertive personality.

v Excellent communication skills.

ESSENTIAL FUNCTIONS:

1. Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef.

2. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies.

3. Promote teamwork between kitchen and banquet kitchen.

4. Consult with the Executive Chef on daily and weekly banquet forecast and special functions.

5. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions.

6. Responsible for the care and cleanliness of all kitchen equipment.

7. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function.

8. Supervise and train staff.

9. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature.

10. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf.

11. Check walk-in for leftover food items to ensure their proper rotation and usage.

12. Complete all food transfers and deliver to Executive Chef's office.

13. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef.

14. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift.

MARGINAL FUNCTIONS:

1. Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef.

2. Assist in other areas of the kitchen as needed.

3. Develop and maintain ongoing education programs for sanitation and safety.

ENVIRONMENT:

Inside main kitchen standing on hard vinyl floors. Busy noisy environment. Working around hot stoves.