Banquet Sous Chef

Primary Objective of Position:

Responsibilities and Job Duties:

• Responsible for the hire, training, supervision and scheduling of the Banquet culinary staff/management in accordance with business needs, productivity, Forbes service standards
• Responsible for the proper receiving, storage, temperature setting and rotation of food products
• Responsible for reporting any equipment in need of repair to chef and engineer for service
• Responsible for inventory of specified food items for daily inventory
• Thorough knowledge of banquet culinary operations including food cost, budget, service techniques, forecast, portioning and presentation
• Responsible for establishing and maintaining customer contact throughout all functions
• Assist with the communication effectively between executive and banquet chef, banquet culinary staff, and banquet team
• Assist catering department with developing special menus for functions; meet with clients as requested
• Responsible for weekly schedules, payroll, monthly department meetings, month end inventories and attend weekly BEO/Pre-con meetings

Experience Required:

• High School diploma preferred. College culinary degree preferred
• 3 – 5 years of previous banquet culinary experience required
• IL Sanitation License, TIPS and BASSET licenses required
• CPR Certification and/or First Aid Training preferred
• Luxury hotel culinary experience required
• Knowledge of Microsoft Works required
• Knowledge of Opera and Delphi preferred

EOE, Including Disability/Veterans