Banquet Sous Chef

Primary Objective of Position: 

• Assist the Banquet Chef on all functions of the Banquet Culinary team while delivering quality products and service.   Successfully execute the banquet food preparation according to hotel recipes specification

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