Banquet Sous Chef

JOB DESCRIPTION

LIINCOLNSHIRE, IL
 
JOB TITLE: BANQUET SOUS CHEF
DEPARTMENT: FOOD & BEVERAGE
REPORTS TO: EXECUTIVE CHEF & BEV DIRECTOR
PAY RANGE: $55,000-$65,000 SALARY

• 401(k)
  
• 401(k) matching
  
• Dental insurance
  
• Employee discount
  
• Flexible spending account
  
• Health insurance: PPO/HMO
  
• Health savings account
  
• Life insurance
  
• Paid time off
  
• Vision insurance
  
• Pet Insurance
  
• Legal Insurance
  
• Colonial Worksite/Voluntary Insurance
  

PURPOSE AND PERFORMANCE GOALS
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and development staff including direct reports. Ensures sanitation and food standards are achieved.
 
ESSENTIAL DUTIES AND RESPONSIBILITIES
Essential duties and responsibilities include the following (other duties may be assigned):

• Supervises kitchen shift operations and ensure compliance with all Food and Beverage policies, standards and procedures.

• Maintains good housekeeping procedures in preparation areas and storages.

• Maintains paperwork relative to production chart, high cost control charts, BEO's and special orders.

• Communicate food production problems with respective affected department heads.

• Maintain food cost control while responsible for quality of food, food handling personnel and professional work procedures.

• Ensure compliance with all local, state and federal (OSHA, ASI and Health Department regulations.

• Checks inventories for proper storage and rotation of food. Supervises food purchasing.

• Assigns preparation levels based on projected business forecast. Indicates plan to work out any leftovers and dead items.

• Supervises and directs training in food production and required food handling and sanitation certifications.

• Supervises and ensures strict compliance to recipe card system and maintains quarterly audit of system. Insures that uncarded items receive locally generated cards.

• Checks employee cafeteria to insure proper display, temperature and sufficient supply. Follow through on rotation menu cycle.

• Interact with guests to obtain feedback on product quality and service levels.

• Understands the impact department's operation on the overall hotel financial goals and objectives and manages to achieve or exceed budgeted goals.

• Maintains a continuous open-door policy to answer team member questions needing immediate attention.

• Manages the human resources in the department in order to attract, retain and motivate the employees; hire, train, develop, empower, coach and counsel, conduct performance reviews, resolve problems, provide open communication vehicles, discipline and terminate, as appropriate
 
• Assists the Executive Chef & Beverage Director with menu development

• Attends and participates in all pertinent meetings (e.g., Daily stand-ups, BEO, Pre-Cons, staff, department and intradepartmental). 
 
SUPERVISORY RESPONSIBILITIES
In the absence of the Executive Chef and Beverage Director:

• Directly supervises Cooks/Food Preps, Bakers and Dishwashers.

• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. 
Responsibilities include assisting with interviewing, hiring and training employees, planning, assigning and directing work, appraising performance, rewarding and disciplining employees, addressing complaints and resolving problems; maintain a continuous open-door policy to answer team member questions needing immediate attention.
 
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment.
• Knowledge of techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques and sanitation standards.
 
EDUCATION AND/OR EXPERIENCE
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related field; 2 years' experience in the Culinary, food and beverage, or related professional area
 
LANGUAGE SKILLS
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.
 
MATHEMATICAL SKILLS
Ability to calculate amount such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.
 
REASONING ABILITY
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Must be able to use appropriate judgments as it pertains to supervisory duties.
 
CERTIFICATES, LICENSES, REGISTRATIONS BASSET certification Illinois Food Handler certification
 
PHYSICAL DEMANDS
Practice written safety standards and rules at all times. The physical demands described here are representatives of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to sit. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, and ability to adjust focus. HOURS Due to the business demands of the hospitality industry, and the fact that the hotel provides guest services 24 hours a day, 7 days a week, any employee may be required to work rotating shifts, including weekends and night shifts.
 
- Employees are held accountable for all duties of job -
 
Acknowledgement: I have read and understand all of the above. I have reviewed the duties for which I am responsible, and understand this job description reflects management's assignment of essential functions; and nothing herein restricts management/company rights to assign or reassign duties and responsibilities to this job at any time. This job description excludes marginal functions, incidental duties and special projects which I may be required to perform when assigned. I understand that this document does not create an employment contract and that I am employed by RFMBG Lincolnshire, LLC (Marriott Lincolnshire) on an "at-will" basis

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