What are the responsibilities and job description for the Banquet Sous Chef position at Salyers Group?
The Banquet Sous Chef plays a crucial role in the culinary team, assisting the Executive Chef in planning, organizing, and overseeing all culinary operations related to banquet events. This position requires a highly skilled and creative chef with strong leadership abilities, culinary expertise, and the ability to manage a team effectively.
The Madison Event Center & Hotel Covington, located in Covington, Kentucky, hosts 800 events annually. Events include but are not limited to wedding ceremonies, receptions, rehearsal dinners, bridal and baby showers, personal celebrations, corporate meetings, trade shows, fundraisers, and holiday celebrations. Guest counts range from 1 to 500 in our 12 event spaces.
Title: Banquet Sous Chef
Department: Culinary
Reports to: Executive Chef
Reports to: Executive Chef
Responsibilities
- Collaborate with the Executive Chef to create diverse and appealing banquet menus.
- Ensure that all menu items are of high quality, visually appealing, and meet the established standards.
- Oversee the preparation, cooking, and presentation of banquet dishes to meet the highest culinary standards.
- Maintain consistency in taste, portion size, and presentation across all banquet events.
- Conduct regular tastings and evaluations to maintain high-quality standards.
- Address and resolve any issues related to food quality or presentation promptly.
- Monitor and ensure food products' proper handling, storage, and rotation.
- Lead and manage the banquet culinary team, providing guidance, coaching, and training to ensure optimal performance.
- Participate in pre-event meetings to discuss menu details, dietary restrictions, and special requests.
- Assist the Executive Chef in managing the budget for banquet events, including food costs, staffing, and kitchen supplies.
- Implement cost-effective measures without compromising the quality of the culinary offerings.
- Ensure compliance with health and safety regulations, food safety standards, and sanitation guidelines.
- Implement and enforce kitchen policies and procedures to maintain a safe and clean working environment.
- Coordinate with suppliers and vendors to ensure the timely delivery of fresh, high-quality ingredients with favorable pricing and terms.
- Stay current on culinary trends, techniques, and industry best practices.
- Introduce new ideas and innovations to enhance the banquet experience.
- Maintains all kitchen equipment and kitchen supplies.
- Train Banquet employees on proper culinary and sanitation standards as needed.
- Assist with monthly, quarterly, and annual inventory.
- Lead by example and communicate professionally with all management, team members, and vendors.
Qualifications
- Culinary degree or equivalent experience.
- Proven experience as a Sous Chef or senior culinary position.
- Strong leadership and communication skills.
- Ability to work in a high-pressure, fast-paced environment.
- Creative and innovative approach to menu planning.
- Knowledge of banquet operations and event coordination.
- Familiarity with food cost control and budget management.
- Understanding of health and safety regulations and food sanitation.
- Availability to work evenings, weekends, and holidays as required.
- Physical stamina to withstand a full shift on their feet.
- Ability to lift and carry up to 50 pounds.
This job description is a general outline of the responsibilities and qualifications expected of a Banquet Sous Chef. Duties may be adjusted or expanded based on the business's specific needs.