Sous Chef-Banquets

JOB SUMMARY Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff. Assists in coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience High school diploma or GED; 2 years experience in the culinary, food and beverage, or related professional area preferably in a Five Star Hotel in a similar role. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 1 year experience in the culinary, food and beverage, or related professional area preferably in a Five Star Hotel in a similar role CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Assists in determining how food should be presented and creates decorative food displays. Attends daily Banquet Event meetings to review culinary requirements. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions. Ensures compliance with all Food & Be