Banquet Sous Chef | Part-Time | Palm Beach Convention Center

Overview

The Part-Time, Hourly Banquet Sous Chef is involved with all aspects of the culinary operations within the Convention Center, focusing on private events, catering, and special events. Operational duties and responsibilities include providing leadership and management of kitchen staff, growing, and developing product offerings and menus, and managing profitability of food items.

This role will pay an hourly rate of $28 to $30.

Benefits for PT roles: 401(k) savings plan and 401(k) matching.

This position will remain open until April 25, 2025.

Responsibilities

• Provide guidance and direction for all day-to-day event operations
• Assist in the coaching and development of banquet culinary staff,
• Shaing knowledge and culinary techniques with junior staff, ensuring proper preparation and food presentation.
• Plan and manage the procurement, production, preparation, and presentation of food
• Ensure that all BOH operations adhere to proper safety and sanitations standards
• Understand and operate within cost guidelines and targets
• Interact directly with guests in areas such as Action Stations and buffet lines, slicing meats, or preparing made-to-order dishes.
• Demonstrate a strong understanding of portion control, food waste management, and sanitation processes in compliance with ServeSafe Food Handlers guidelines.
• Apply advanced knowledge of plating techniques and presentation standards.
• Independently create meals and prepare food items according to recipes with little to no assistance.
• Manage all opening and closing responsibilities in the kitchen independently.
• Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards
• Work with the front of house team to ensure proper execution of events
• Ordering, receiving and proper rotation of food and kitchen goods.
• Responsible for cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas, etc.
• Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef and Executive Sous Chef
• Complete daily, weekly, and monthly management administrative duties including operations reports, financial documentation, standard operating procedures, safety and sanitation checklists, and ordering and inventory documentation
• Assist in menu design and direct food presentation, production, and control including all food for all events which may include breakfast, lunch, and dinner events
• Control labor and operating expenses through effective planning, recipe management, purchasing decisions, and revenue generation solutions
• Coach and teach the team by working side-by-side with them as needed to teach different techniques, prepare new items, etc.
• Adhere to all of the various company and venue's standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.

Qualifications

• Ability to work weekdays and weekends, with availability for some morning, noon, and evening shifts on an on-call/event-based schedule.
• Must provide regular and consistent written availability to management.
• Some level of advaned culinary degree or certifications required.
• Knowledge of food safety and sanitation regulations.
• Must obtain and maintain a Food Handlers Card from ServeSafe, and other required compliance trainings.
• Ability to work effectively in a team-oriented, fast-paced, event-driven environment.
• Strong communication skills to interact with employees, management, and guests in a professional and respectful manner.
• Physical ability to lift and move heavy objects, such as boxes and equipment.

Salary : $28 - $30