Executive Sous Chef (Banquets)

  • Buffalo Rose
  • Golden, CO, USA
  • Nov 02, 2019
Full time Chefs, Cooks, Food Preparation Workers

Job Description

High-LeveloLeader of BOH operations, including: supervising the overall preparation and execution of banquet menu, training and developing line cooks, maintaining low staff turnover rates.oPrimary responsibility for the preparation of catered food for public and private events as dictated by event schedule.oSupport daily production, preparation, and presentation of restaurant a la carte food to ensure a quality product.oManage and motivate kitchen staff. Train new kitchen employees. Ensure that all kitchen workers are performing at the required level.oAssist Executive Chef with scheduling kitchen staff.oServe as expediter/expediter trainer for the kitchen to ensure food leaving the kitchen is presented properly.oAssume responsibilities of Executive Chef in Chefs absence.oAssist in maintaining proper storage of food and upkeep of food storage venues.oSet and continually ensure high standards of sanitation and food safety laws and regulations.TacticaloWork with Executive Chef in reviewing financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.oMonitor sanitation practices to ensure that employees follow standards and regulations.oResponsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.oMonitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance.oCoordinate assignments of cooking personnel to ensure economical use of food and timely preparation.oContribute to planning of menus and food utilization.oCheck the quality of raw or cooked food products to ensure that standards are met.oCheck and maintain proper food holding and refrigeration temperature control points.oEstimate amounts and costs of required supplies, such as food and ingredients.oControl food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.oWork with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.oSupervise or coordinate activities of cooks or workers engaged in food preparation.oEnsure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards.oInspect supplies, equipment, or work areas to ensure conformance to established standards.oDetermine production schedules and staff requirements necessary to ensure timely delivery of services.oCheck the quantity and quality of received products.oPrepare and cook foods of all types, either on a regular basis or for special guests or functions.oWork with Executive Chef in reviewing and grading of performance appraisals of kitchen staff.oProvide orientation of company and department rules, policies and procedures to new kitchen employees.oOversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, proper lifting and carrying techniques, and handling hazardous materials.oDemonstrate new cooking techniques or equipment to staff.oEnsure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.oPrepare all required paperwork, including forms, reports and schedules in an organized and timely manner.oAttend all scheduled employee meetings and offers suggestions for improvement.oCoordinate with and assist fellow employees to meet guests needs and support the operation of the restaurant.oFill-in for fellow employees where needed to ensure guest service standards and efficient operations.Minimum QualificationsoCulinary Expertise - Three or more years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediteroSelf-motivated and willingness to do whatever it takesoAttention to detail and attentiveness to customer service and satisfactionoDetail-oriented planning and organizationoMultitasking and prioritizing multiple demands and needs at the same timeoAt least two years of experience in a leadership capacityoAble to teach and learn from all employees in a collaborative effortoEfficient knife skillsoHS Diploma; Culinary Arts or relevant degree preferredoBackground in a la carte menu development and food preparationoAble to communicate effectively with managers and kitchen personneloAble to reach, bend, stoop and frequently lift up to 50 poundsoAble to work in a standing position for long periods of time (up to 9 hours)