Banquet Chef

Providence Hospitality Partners is based in Denver, Colorado, and founded in 2002. We strive to operate hotels where every guest wants to stay, every associate wants to work, and every investor wants to own. We encourage and support each associate to achieve clearly defined objectives, and we pursue a proactive position to enhance the wellbeing in our communities. We provide a corporate culture that values teamwork, a strong work ethic, service to others, and personal balance.

SUMMARY: The Sous Chef oversees and coordinates daily activities and operations of cooks and other employees engaged in preparing and cooking food products; maintains the quality, presentation, professional attitude, and sanitation of the kitchen.

DUTIES AND RESPONSIBILITIES:

• Trains and develops kitchen staff; trains cooks/kitchen staff in the importance of consistency in preparation and presentation
• Ensures that level of quality, portion control, and plate presentation is adhered to consistently
• Monitors and maintains line plating and quality
• Prepares a variety of cuisine utilizing skill and creativity
• Coordinates with wait staff to ensure guest expectations are met or exceeded
• Assists with ice carving, garde manger, and other duties as needed
• Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed; ensures adherence to all health and safety regulations and procedures
• Assists chef/executive chef as needed
• Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision
• Establishes procedures, prepares and coordinates schedules, and expedites workflow
• Assists with hiring, training, motivating, and rewarding kitchen staff
• Ensures all necessary reports and forms are completed daily
• Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current
• Performs other related duties as assigned by management

QUALIFICATIONS:

• Current knowledge of regional and national trends in food and beverage
• Thorough knowledge of all food preparation techniques and styles
• Demonstrated proficiency in supervising and motivating subordinates
• Basic competence in subordinates’ duties and tasks
• Good judgement with the ability to make timely and sound decisions
• Must be able to speak, read, write, and understand the primary language(s) used in the workplace
• Commitment to excellence and high standards
• Passion, enthusiasm, focus, creativity, and a positive outlook.
• Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
• Acute attention to detail
• Strong organizational, problem-solving, and analytical skills
• Ability to manage priorities and workflow
• Ability to effectively communicate with people at all levels and from various backgrounds
• Bilingual skills a plus

EDUCATION AND EXPERIENCE:

• Graduate of a culinary school preferred
• Five to six years of food preparation related experience or equivalent required

COMPETENCIES:

• Quality-Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
• Quantity-Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly.
• Safety and Security-Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.
• Attendance/Punctuality-Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.
• Dependability-Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals; Completes tasks on time or notifies appropriate person with an alternate plan.

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

• Continually required to stand, walk, bend, stoop, lift, and twist
• Frequently required to lift/push/carry items up to 50 lbs.
• Continual exposure to extreme heat or cold and loud noise

SALARY: $68K-70K

HOURS: 40 Plus

BENEFITS:

• Medical, Dental, and Vision Insurance
• Voluntary Short-Term and Long-Term Disability
• Company paid Basic Life and AD&D Insurance
• 401(k) with Company match
• Paid Time Off and State required sick pay
• 8 Paid Holidays
• Hotel discounts by brand