Banquet Sous Chef
Banquet Sous Chef
Posted on :
14-11-2024
Employer Active
1 Vacancy
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Monthly Salary
Not Disclosed
Salary Not Disclosed
Vacancy
1 Vacancy
Posted on :
14-11-2024
Job Description
Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary teams commitment to safe efficient operations and exceptional cuisine. As Banquet Sous Chef your expertise in recipe development elevates our menus while your leadership inspires and fosters our Culinary talent.
- Managing all aspects and daytoday operations of the Banquet kitchen areas and personnel.
- Review the daily activities
- Establish the days priorities and assign production and prep task to staff to execute.
- Resolve guest complaints ensuring guest satisfaction.
- Assist in executing all tasks in the Banquet kitchen.
- Ensure that each kitchen work area is stocked with specified tools supplies and equipment to meet the business demand
- Ensure that recipe cards production schedules plating guides photographs are current and posted
- Attend F&B meetings preconvention meetings and Banquet Event Order (B.E.O.) review meetings.
- Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.
- Create schedules assignments anticipated business levels changes and other information pertinent to the job performance.
- Meet with the Executive Steward to review equipment needs such as banquet plate up assistance cleaning schedule/project status health/safety and sanitation follow up.
- Manage the Colleague Dining Room including creating the monthly and weekly menus.
- Prepare daily meals for the Colleague Dining Room
- Review the purchase order list.
- Requisition the days supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
- Ensure that colleagues report to work as scheduled; document any late or absent employees.
- Coordinate breaks for staff.
- Check and ensure that all opening duties are completed to standard.
- Ensure that all colleagues prepare 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.
- Conduct a frequent walk through of each Kitchen area and direct respective personnel to correct any deficiencies.
- Inspect the cleanliness of the line floor and all Kitchen stations. Direct staff to rectify any deficiencies.
- Ensure that colleagues 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.
- Conduct internal audits for sanitation.
- Develop new menu items test and write recipes.
- Assist Catering Department with developing special menus for functions; meet with clients as requested.
- Minimize waste and maintain controls to attain forecasted food and labor costs.
- Monitor and ensure that all closing duties are completed to standard before staff clocks out.
- Foster and promote a cooperative working climate maximizing productivity and colleague morale.
- Provide feedback to staff on their performance; handle disciplinary problems and counsel colleagues according to Hotel standards.
- Conduct performance reviews in a timely basis.
- Document pertinent information in the logbook and follow up on items notated during other shifts.
- Plan and conduct monthly departmental meetings and safety huddles.
- Be familiar with procedures for attending to injured or ill guests or colleagues.
- Research new local suppliers and special markets.
- Perform at special events and offpremise functions.
- Schedule and conduct monthend inventories.
- Take physical inventory of specified food items for daily inventory to do ordering.
- Prepare menu analysis and recipe costing.
- Be aware of any shortages and make arrangements before the item runs out
- Conduct scheduled performance appraisals
- Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs adjusting schedules throughout the week to meet business demands
- Maintain complete records on Attendance Calendars of attendance and any performance/disciplinary conversations with staff.
- Interview and hire new personnel according to Hotel policies and standards.
- Prepare daily/weekly payroll reports monitor timesheets approve biweekly payroll approve time off.
- Other duties as assigned.
Qualifications :
- High school diploma or equivalent vocational training certificate.
- Experience in a similar position at a fullservice Hotel or Restaurant.
- Culinary college degree or apprenticeship required.
- Previous experience in Banquets at minimum in supervisory role required.
- Ability to understand and to make oneself understood to all team members required.
- Ability to communicate in Spanish an asset.
- Ability to input and access information in the property management system/computers/point of sales system.
- Experience in guests communication.
- Ability to create menus and specials across multiple different venues.
- Fluency in English both verbal and nonverbal.
- Fluency in Spanish an asset
- Ability to compute basic arithmetic.
- Knowledge of food cost controls.
- Previously worked with all products and food ingredients.
- Ability to plan and develop menus and recipes expand and condense recipes.
- Experience in Birchstreet Dayforce Watson/Unifocus & Microsoft Office preferred.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
Key Skills
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