Banquet Sous Chef - Fort Lauderdale, Florida, United States

Job Description

Job Summary The Banquet Sous Chef

In coordination with the Executive Chef is responsible for the execution of all Banquet / Events for Tower Club Fort Lauderdale as well as the managing of back of house staff during certain a la carte services. The Banquet Sous Chef functions as a liaison between the frontline kitchen staff, the Executive Chef and the front of house management team. They will attend all BEO meetings and be responsible for having a full understanding of all information provided at these meetings.

Essential Job Responsibilities / Duties / Tasks

Include the following; other duties may be assigned.

• Follow all standards set by the Executive Chef
• Handle all food products with respect and follow all food safety laws and guidelines
• Follow all Invited policies and standards
• Lead by example
• Be an active and positive Member of the Culinary team

Employees

• Ensures employees are punching in/out at the correct times
• May create and maintain schedules for all kitchen employees, coordination with the Executive Chef
• Train all new and current employees on proper techniques, plating, and organization within department
• Assist with providing a safe and comfortable work environment that is free of harassment
• Solicit feedback and input on operational, employee and guest service matters

Product Quality and Consistency

• Responsible for food quality and consistency of the highest possible standard
• Assists in creating new seasonal Banquet / Event menu items in coordination with the Executive Chef
• Oversees prep production and delegates any oversights/additions
• Oversees line prep and production making sure cooks are organized and on task
• Conducts pre-service walk-through ensuring Banquet / Event is ready to be served
• Coordinates service, overseeing quality and consistency of all food items during Banquet / Event
• Organizes and delegates tasks to maintain an organized, clean, and efficiently running kitchen at all times
• Ensure all departmental ingredients are ordered, received and maintained according to policy, par levels and storage consideration

Teamwork, Participation and Attitude

• Participate in a culture that is based on positive attitude, open communication and conversation that promotes team
  building, a rewarding atmosphere and a high level of morale
• Be available to work above and beyond your scheduled hours in case of larger prep needs, employee shortage,
  mishaps, or emergencies
• Adhere to appropriate company uniform standards
• Communicates any receiving or prep project issues
• Executes any specific duties assigned by the Executive Chef

Facility and Equipment

• Adhere to all health department regulations as they relate to proper heating, cooling, storing, prep, methods, etc
• Keeps all areas of the kitchen clean and organized
• Assist in the areas of safety, sanitary, organizational and overall atmosphere and conditions of the kitchen environment
• Manage and control all kitchen equipment use and upkeep

Financial

• Helps maintain targeted departmental food costs
• Helps maintain targeted departmental labor costs
• Properly store and rotate product to reduce waste and ensure freshness
• Adhere to portion control standards in order to maintain accurate food cost and consistency
• Minimize waste during kitchen prep time and service through utilization, proficient knife skills, and adherence to recipes and proper cooking methods

Feedback

• Effectively communicate all operational information, staffing needs, guest related comments and concerns, employee comments, performance and disciplinary information to appropriate level of management; Executive Chef, Food and Beverage Director, General Manager, Human Resource Manager, etc.
• Maintain an adequate level of personal contact with employees and guests. Solicit feedback to improve overall restaurant operations and marketability.