What are the responsibilities and job description for the Banquet Sous Chef position at Opal Sands Resort?
A Banquet Sous Chef is a key role in the hospitality and event planning industry, particularly focused on overseeing the food and beverage operations during large events like banquets, weddings, conferences, and parties. This position combines both culinary and managerial responsibilities to ensure that the dining experience is exceptional and runs smoothly.
Key Responsibilities:
1. Staff Management: Supervising kitchen and banquet staff, including chefs, servers, and kitchen assistants. The supervisor ensures that staff are well-trained, organized, and adhere to food safety standards.
2. Menu Planning and Execution: Collaborating with chefs and event planners to design menus tailored to specific events. The supervisor ensures that dishes are prepared on time, presented beautifully, and served at the proper temperature.
3. Logistics Coordination: Ensuring that all necessary equipment, utensils, and ingredients are available and prepared ahead of time. They may also oversee the setup of the banquet hall or dining area to ensure everything is in place for the event.
4. Quality Control: Monitoring the quality of food preparation, presentation, and overall guest satisfaction. They ensure that every aspect of the food service is top-notch and that the event runs on schedule.
5. Customer Service: Addressing client needs, handling any issues related to food service, and ensuring guests have an enjoyable dining experience.
6. Budget Management: Overseeing the budget for food and beverages, ensuring cost-effective ordering and minimizing waste, while still providing high-quality food and service.
7. Health and Safety Compliance: Enforcing strict adherence to health and safety standards in food preparation and service, including cleanliness, food storage, and allergen management.
Skills and Qualifications:
· Culinary Expertise: A deep understanding of food preparation, presentation, and kitchen operations.
· Leadership and Communication: The ability to lead and motivate a diverse team while maintaining clear communication with event planners, clients, and staff.
· Time Management: Managing multiple tasks at once, especially when overseeing several aspects of a banquet event simultaneously.
· Problem-Solving: Ability to quickly address and resolve issues related to the event, from staffing challenges to guest complaints.
· Attention to Detail: Ensuring that all aspects of food and service meet high standards and are delivered on time.
Typical Work Environment:
Banquet Sous Chefs typically work in hotels, resorts, catering companies, and large event venues. They are often required to work long hours, especially during weekends and holidays, when events are most frequent.
Education and Experience:
· Education: A background in culinary arts or hospitality management is often required. Formal training can come from culinary schools, hospitality programs, or apprenticeships.
· Experience: Prior experience in a kitchen, banquet, or catering setting is crucial. Many supervisors start as chefs or line cooks before moving into supervisory roles.
This role is ideal for individuals with strong leadership abilities and a passion for both food and event planning.
- Health Insurance
- Dental Insurance
- Vision Insurance
- Life Insurance
- 401(k)
- Short Term Disability
- Free Associate Parking
- Free Meal for every shift worked
- 25% Discount in Resort Outlets
- Hotel Discounts with OPL
- Friends and Family Discount
