What are the responsibilities and job description for the Sous Chef - Banquets position at Kingsmill Resort?
Overview: This position will be responsible for supervision of food preparation for assigned area. Responsible for all food preparation of fresh and wholesome meals for a resort with high-volume guest capacity, ensure smooth operation, proper sanitation and sound management of a team of employees and reports to the Executive Chef.
Responsibilities
Responsibilities
- Perform all duties toward the goal of providing excellent guest service in an efficient manner.
- Follow all policies, procedures and service standards.
- Interact with guests during breakfast, lunch and dinner meals periods while maintaining a smile and greet guests in a professional manner.
- Supervise culinary staff in assigned area to include scheduling and training.
- Ensure food quality through menu planning, plate presentation and quality checks.
- Work with Executive Chef to establish special menus and menu requests.
- Perform opening and closing kitchen duties, shift reports, inventory and ordering.
- Monitor and enforce all sanitation requirements including but not limited to overall cleanliness, product rotation, temperature maintenance and logs, storage procedures and labeling, cooking requirements and handling techniques.
- Develop and maintain positive communication and teamwork with all co-workers and supervisors to ensure accurate delivery of food to kitchen and maintain day-to-day operations of the outlet.
- Ensure a congenial atmosphere for all in the back of house operations.
- Maintain and enforce all appearance and uniform standards.
- Work quickly, efficiently, and safely with all kitchen equipment.
- Perform other duties as assigned.
- Ability to work any resort kitchen and associated stations without loss of productivity.
- Ability to be professional with the awareness that all actions and communications are within staffs’ view.
- 3 years’ work experience in a professional kitchen.
- Previous line or batch cooking experience.
- Comprehension of recipe conversion and extension.
- Possess basic knowledge of labor cost, product utilization, stock rotation, food cost and waste control.
- Possess basic knowledge of Microsoft Office.
- Ability to follow directions.
- Extensive knowledge of food preparation, sanitation, food safety, professional kitchen equipment and knife skills.
- Ability to absorb large amounts of information in a short period of time.
- Food Handlers Card received upon 30 days of hire
- Must be able to stand for long periods of time 8-10 hours and work in a hot environment.
- Must be able to lift, push, pull and carry a minimum of 25 pounds, bend, stretch, and reach for extended periods of time.
- Ability to work days, nights, weekends, holidays.
- 3 years banquet experience, preferable garde manger
- Batch, scratch cooking fundamentals in small and large volume
- Ability to work a flexible schedule weekends, days, nights, holidays
- Knowledge of ordering, scheduling, prep list, SOP’s
- Strong leadership candidate is a must with a positive attitude
- Minimum 2 year culinary degree
- Strong outlook on change with the ability to take direction and follow thru
- Willingness to train and re train staff
- Understating of FIFO, freezer and cooler storage
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