Banquet Sous Chef - Monarch Casino Resort Spa

Overview

Job Title: Sous Chef Banquets

Salary: $65,000 +

Status: Full Time

Shift: Varies

Responsibilities

As a Banquet Sous Chef, you will be responsible for overseeing all aspects of food preparation and delivery for large-scale events and banquets. You will work closely with event planners and catering managers to create menus that meet the needs and expectations of the client, while also adhering to budgetary constraints.

You will manage a team of cooks and kitchen staff, ensuring that all food is prepared and served in a timely and efficient manner. This will involve overseeing the preparation of all dishes, coordinating the timing of food delivery, and ensuring that the presentation of each dish is of the highest quality.

In addition to your culinary skills, you will also need to have excellent organizational and leadership abilities. You will need to be able to manage multiple projects simultaneously, while also delegating tasks and responsibilities to your team members.

To be successful in this role, you will need to have a strong understanding of food safety and sanitation practices, as well as a deep knowledge of various cooking techniques and ingredients. You should also be able to work well under pressure and be able to adapt to changing circumstances.

Qualifications

• Must have 1-2 Years of banquet cooking experience
• Must have 2 Years as a lead or Sous Chef Experience
• Guest Service and Professionalism - The Sous Chef serves as role model and sets the standard for all team members to maintain high-quality and consistent customer service. This requires an advanced knowledge of industry best practices and customer service
• Communication - This position requires a commitment to details both verbally and non-verbally therefore, the Sous Chef must encourage cooperative and consistent levels of communication with kitchen staff, front-end staff and management. Must understand instructions, read written company memorandums and communicate with little or no additional direction
• Interpersonal Relationships - Must adapt to different personalities of clients, vendors and coworkers without losing focus. Must possess high professional ethics and avoid extreme familiarity or conflicts with others
• Problem Solving, Quality Control and Priority Assessment - Must evaluate current practices and processes; immediately recognize potential areas of conflict; and initiate ways to improve current business methods, quality of products and services provided to the customers
• Conflict management - A Sous Chef must recognize a problem when it arises and be able to resolve it appropriately by using good judgment, tact and initiative according to company policy and procedure. Requires the often-unbiased mediation skills to handle all types of conflicts that will occur at all levels of supervision and the ability to negotiate effectively
• Information Gathering - Must enhance the quality of food-preparation services including ingredient changes to promote the uniqueness of recipes
• Flexibility - Must work overtime when needed and assist the workload of others
• Understands health and sanitation requirements for State of Colorado
• Ability to effectively supervise others as well as be self-disciplined
• Must be familiar with how a Banquet Event efficiently operates
• Available to work flexible schedule including weekends and holidays, etc