Banquet Sous Chef
- Fort Lauderdale, FL
- Permanent
- Full-time
- Scheduling of staff according to budget and business forecast.
- Develop additions to menu.
- Training of Staff.
- Responsible for product availability for all restaurant and banquet items.
- Directs proper sanitation of all kitchen facilities and equipment.
- Ensures that all kitchen equipment is in good working order.
- Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
- Monitors and has hands on control over daily food production.
- Monitors safety of staff.
- Maintains good working relationship with Front of the House Manager.
- Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.
- Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
- Checks and controls sign-in and sign-out procedures for kitchen staff.
- Conducts kitchen department meetings.
- Candidate is required to have at least 2 years previous culinary management experience in a high volume, full-service banquet, or restaurant kitchen.
- College education and/or culinary degree preferred.
- Candidate must be creative and up to speed on new concepts and food trends.
- Candidate must have proven leadership skills and must be able to train, develop, and motivate staff.
- Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests
- Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards
- Able to set priorities for the culinary team and provide feedback to others that enhances performance.
- Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters required.
- Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management, and co-workers, both in person and by telephone
- Strong organizational skills with the ability to multi-task and provide guest follow up in a fast-paced environment.
- Must be familiar with batch and quantity cooking
- Eye/hand coordination needed to use all kitchen equipment.
- Highly motivated self-starter focused on quality, organization, cleanliness, and teamwork.
- Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
- Must be proficient with computers.
- Serve Safe certified food manager.
- Must be able to work a variety of shifts, including weekends and holidays.
- Must be able to lift and carry up to 50 lbs.
- Must be able to push and pull carts and items weighing up to 100 lbs.
- Must be able to walk/stand for extended periods of time, with frequent bending, twisting and going up and down stairs.
- Most be able to perform all duties in outdoor settings.
- Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.
- Requires repetitive motion of arms, and hands.
- Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives, oven, grill/stove burners, microwave appliances
- Desktop computer (Synergy, Microsoft Office, Kronos, Birchstreet), printer, telephone, copier, fax machine, two-way radio dispatch, scanner.