Banquet Sous Chef - The California Club

POSITION PURPOSE

Exhibits culinary talents by personally performing tasks while leading the food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high-quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved.

ESSENTIAL FUNCTIONS

• Assists in determining how food should be presented and creates decorative food displays.

• Attends daily Banquet Event meetings to review culinary requirements.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

• Ensures compliance with all Food & Beverage policies, standards, and procedures.

• Estimates daily Banquet Event Order production needs.

• Follows proper handling and right temperature of all food products.

• Maintains food preparation handling and correct storage standards.

• Manages BEO process including menu development, pricing, tracking, and ordering.

• Manages food quantities and plating requirements for all banquet functions.

• Plans food quantities and plating requirements for all banquet functions.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Recognizes superior quality products, presentations, and flavor.

• Supports procedures for food & beverage portion and waste controls.

Managing Culinary Teams:

 Production of communication needs key personnel.

• Communicates regularly with employees to ensure performance expectations are clear.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Ensures and maintains the productivity level of employees.

• Ensures employees understand expectations and parameters.

• Ensures property policies are administered fairly and consistently.

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Serves as a role model to demonstrate appropriate behaviors.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Supervises and manages employees. Manage all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.

• Supervises banquet kitchen shift operations.

• Utilizes an "open door" policy to identify and address employee problems or concerns.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Maintaining Culinary Goals:

 Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

• Develops specific goals and plans to prioritize, organize, and accomplish your work.

• Manages to achieve or exceed budgeted goals.

Ensuring Exceptional Customer Service:

• Empowers employees to provide excellent customer service.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Provides services that are beyond for customer satisfaction and retention.

• Responds effectively to guest problems and complaints.

Other:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the Club.

Upon employment, all employees are required to fully comply with Club rules and regulations for the safe and effective operation of the Club’s facilities. Employees who violate Club rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS

In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the Club:

· Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.

· Maintain vacation schedule for proper staffing.

· Report any equipment in need of repair to chef and engineering for service.

· Perform other duties as necessary and assigned, such as V.I.P. parties and staff meetings.

SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

· Must be able to speak, read, write, and understand the primary language(s) used in the workplace.

· Must be able to read and write to facilitate the communication process.

· Requires good communication skills, both verbal and written.

· Must possess basic computational ability.

· Must possess basic computer skills.

· Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.

· Thorough working knowledge of hot and cold food preparation.

· Good working knowledge of accepted sanitation standards and applicable health codes.

· Basic mathematical skills are necessary to understand recipes, measurements, requisition amounts and portion sizes.

· Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.

Physical Requirements

· Flexible schedules include days, evenings, nights (at times past midnight), weekends and some holidays.

· Most work tasks are performed indoors. Temperature is moderate and controlled by Club environmental systems; however, we must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), for one hour or more.

· Walking and standing are required for the rest of the working day. The length of time of these tasks may vary from day to day and task t. ask.

· An ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to fifty pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.

· Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety, and sanitation practices.

· Ability to create, build, handle, and dismantle displays up to eight feet high, including ice carvings.

· The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.

· Must be able to exert well-paced ability in limited space and to reach other locations of the Club on a timely basis.

· I must be able to lift up to 30 lbs. on a regular and continuing basis.

· Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

QUALIFICATION STANDARDS

Education

High school or equivalent education required. Culinary or Apprenticeship Program preferred.

Experience

• High school diploma, GEO or equivalent/ Culinary certification or degree preferred.

• Minimum two years’ supervisory experience as Banquet Chef.

Licenses or Certificates 

Ability to obtain and/or maintain any government required licenses, certificates, or permits.

Food Protection Manager Certification is required and mandatory.

Grooming

All employees must maintain a neat, clean, and well-groomed appearance per Club standards.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.