Banquet Sous Chef - Margaritaville Lake Resort

About Us:At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships.   Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers.   Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.   Check out this video for more information on our great company!Location Description:Come be a part of something bigger!   Pyramid Global Hospitality is a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home.  Here are just some of the great benefits we offer:
• Full Time employees have access to Medical and Dental insurance to fit your needs
• Pyramid Global Learning (You can grow both personally and professionally through on-line webinars and self-study courses) 
• 401K match (Let us help you build your financial future)
• Companywide Hotel Room Discounts (Who doesn’t love to get away)
• Paid Time Off
• Employee Assistance Program (We are here to support you)
• Employee family events (bring the kids!)
• Partnerships and discounts with major retailers such as AT&T, Verizon and Dish to name a few
• Many more, please inquire for more details   Join the Margaritaville Lake Resort, Lake Conroe | Houston and love where you work! It's the first Margaritaville in Texas and we welcome you to the one and only lake resort on Lake Conroe in Montgomery, Texas.Overview:

The Banquet Sous Chef will maintain direct oversight of all aspects related to culinary operations throughout the portfolio. Directly collaborating with the Executive Chef , this individual will bring value through supporting and driving revenue targets, identifying expense efficiencies, attracting and nurturing talent as well as fostering relationships with property operators, owners and business partners. The Banquet Sous Chef shall strive to provide exceptional service to both internal and external guests at all times.

 

Essential Job Functions:

• Supervises the performance, attendance, attitudes, appearance and conduct of the culinary team
•  operates the kitchen within budget guidelines
• Collaboratively works with Restaurant Managers to exceed guest expectations
• Routinely solicits feedback from guests in the dining room
• Must be able to professionally communicate with all team members
• Consistently practice safe and sanitary food handling techniques
• Enforces workstation and equipment safety and cleanliness
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain positive guest relations at all times.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Take physical inventory of specific food items for daily inventory.
• Review the market list.
• Requisition the day’s supplies and ensure that they are received and stored correctly.
• Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
• Ensure that staff report to work as scheduled; document any late or absent employees.
• Coordinate breaks for staff. Inspect grooming and attire of staff; rectify any deficiencies.
• Check and ensure that all opening duties are completed to standard.
• Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Work on line during service and assist wherever needed.
• Be aware of any shortages and make arrangements before the item runs out.
• Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies.
• Ensure that quality and details are being maintained. Inspect the cleanliness of the line, floor, all Kitchen stations.
• Direct staff to rectify any deficiencies.
• Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.
• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. Develop new menu items, test and write recipes.
• Assist Catering Department with developing special menus for functions; meet with clients as requested.
• Supervise and direct the organization and preparation of food for the Employee Cafeteria.
• Review sales and food cost daily; resolve any discrepancies with the Controller.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Ensure that excess items are utilized efficiently.
• Monitor and ensure that all closing duties are completed to standard before staff sign out.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.

Qualifications:

Experience and Education:

• Able to work flexible hours and days
• Two year culinary arts degree required
• Minimum of three years related experience
• Three to five years of Supervisory experience preferred
• Knowledge of food safety, sanitation, food products, and food service equipment
• Previous experience maintaining professional and respectful work relationships

 

Job Requirements:

• Must be a United States citizen or possess a valid work permit
• Must have up to date Food Handlers Certification
• Must have complete understanding of the fundamentals of the culinary operation
• Must be able to accurately follow instructions, both verbally and written
• Must be able to work with an around kitchen equipment
• Must provide own culinary knives
• Must be able to work with and around a diverse group of food, seasonings, etc.
• Must possesses excellent communication skills
• Must be professional in appearance and demeanor
• Must be able to work under pressure
• Must be able to work in a fast paced environment
• Must have excellent listening skills
• Must always ensure a teamwork environment
• Ability to work a flexible schedule that may include evenings, weekends and holidays
• Must have the ability to deal effectively and interact well with the guests and associates
• Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner
• Must have a passion for creating an exceptional experience for all guests

 

 

Working Conditions:

• While primarily an indoor job, must be able to work at outdoor locations on occasion, walking on uneven surfaces;
• Must be able to work in either hot or cold conditions
• Must be able to stand on feet and walk throughout the day
• Must be able to frequently lift and carry up to 50+ lbs. & occasionally lift, carry, push & pull up to 75 lbs;
• Must be able to perform simple grasping, fine manipulation, reaching and repetitive hand & arm movements constantly; squeezing and overhead reaching occasionally
• Must be able to twist and bend frequently, and squat occasionally