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Open nowPosted 165 days ago

Banquet Sous Chef - The Sanctuary

kiawah56 open roles

Where
Kiawah Island, SC, USA
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Your applicationOpen nowBanquet Sous Chef - The Sanctuarykiawah · Kiawah Island, SC, USA

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  4. 14.6%14 days
  5. 34.1%30 days
This job: posted 165 days ago

The posting

The Banquet Sous Chef will be responsible for running the operation of the Banquet Kitchen under the supervision of the Banquet Chef. This is a salaried management position within the Sanctuary Culinary Team.  This position requires a flexible schedule with emphasis on the mid/closing shift.  The Banquet Culinary team is responsible for all banquet production (12 million plus annual revenue) along with production for 4 separate Hotel Outlets and Restaurant bulk production.                Banquet Outlets include:

Employee Cafeteria Club Lounge Signature Gourmet Lobby Bar

Duties:

Supervision of Culinary Staff and Hands-On Cooking. Supervision of Stewarding staff, Cleanliness, and Closing Procedures. Maintain a Positive Culture. Uphold the Standards for Food Quality and Efficiency. Oversee Staff Training. End of shift Ordering: produce, seafood, etc. Coordinate with Banquet Chef and AM Banquet Sous Chef. Organization of BEOs, Prep List Creation, Internal Requisition Forms, Payroll Corrections, and Inventory. Outlet assistance during off-peak and holiday periods. Lead by Example.

Qualifications: 

Must possess a full understanding of various cooking methods, ingredients, equipment and procedures and be able to utilize them at any moment. Excellent work record. Effective conflict resolution skills, professional and cooperative demeanor, and positive and energetic attitude are required. Must possess a passion for providing extraordinary service. Food Safety certification required. Ability to be a clear thinker, remain calm and resolve problems using proper judgment. Ability to handle confidential information. Excellent verbal and written communication skills in English. Must be able to pass a background check. Flexible schedule availability with a 50+ hour work week. Minimum Education – High school diploma or equivalent vocational training certificate required. Minimum Experience – Minimum 5 years of experience in the culinary field, plus a minimum of 2 years in a Supervisory / Managerial Culinary role is required. Culinary college degree preferred.

  Expectations & Responsibilities:

Provide each guest with an unparalleled experience through caring, gracious service in the traditions of genuine southern hospitality. Be able to assist with and maintain food cost controls. Perform job functions with attention to detail, speed and accuracy. Prioritize, organize work and follow through with assigned tasks. Work well under pressure of meeting production schedules and timelines of food displays. Maintain accuracy and speed in handling emergency situations and providing solutions. Always remain familiar with industry’s best practices and current trends. Multi-task while maintaining a high level of professionalism. Maintain an immaculately clean and organized work environment. Follow recipes to the specifications of the Chef. Possess good knife skills and ability to properly season food. Properly follow all processes that are in place. Communicate well with all members of the team and across departmental lines. Properly label, date, and rotate all products on station and in walk in cooler. Clean and maintain equipment properly. Maintain and strictly abide by state sanitation regulations and hotel requirements. Mandatory management training classes. Motivate kitchen staff to continue to grow and learn. Uphold the core values, policies and procedures of the resort. All other duties as assigned.

  Essential Physical Requirements:

Must be able to lift and carry up to 40 pounds across short-medium distance. Must be able to work on site due to daily needs of the job requirements.  Must be able to stand for the entirety of shift, while reaching, bending and stooping. Will be required to handle sharp objects and equipment. Must be able to handle manual labor, and repetitive hand movements.  Must be able to work in a fast paced, intense work environment, sometimes under extreme heat and stress

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