Greenwhich, Connecticut
Posted: 11-Oct-23
Location: SANDUSKY, Ohio
Type: Full Time
Salary: Based on experience
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Job Description: Banquet Sous Chef
Job Title: Banquet Sous Chef
Department: Sandusky Yacht Club Main Kitchen
Reports To: Executive Chef
Compensation: Based on experience, plus medical (90 days), 401k (1 year), vacation pay, paid holidays, uniform program
Job Summary
The Banquet Sous Chef in coordination with the Executive Chef is responsible for the execution of all Banquet / Events for the Sandusky Yacht Club 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 & the front of house management team. They will attend all BEO meetings & be responsible to have a full understanding of all information provided at these meetings.
Essential Job Responsibilities / Duties / Tasks
Include the following; other duties may be assigned.
Sandusky Yacht Club Policy
- Follow all culinary standards set by the Executive Chef
- Handle all food products with respect & follow all food safety laws & guidelines
- Follow all Sandusky Yacht Club policies & standards
- Lead by example
- Be an active & positive member of the Culinary team
Employees
- Ensures employees are punching in/out at the correct times
- Train all new & current employees on proper techniques, plating, & organization within department
- Assist with providing a safe & comfortable work environment that is free of harassment
- Solicit feedback & input on operational, employee & guest service matters
Product Quality and Consistency
- Responsible for food quality & consistency of the highest possible standard
- Assists in creating new seasonal Banquet / Event menu items in coordination with the Executive Chef
- Oversees prep production & ala cart bulk production
- Conducts pre-service walk-through ensuring Banquet / Event is ready to be served
- Coordinates service, overseeing quality & consistency of all food items during Banquet / Event
- Organizes & delegates tasks to maintain an organized, clean, & efficiently running kitchen at all times
- Ensure all departmental ingredients are received & maintained according to policy, par levels & storage consideration
Teamwork, Participation & Attitude
- Participate in a culture that is based on positive attitude, open communication & conversation that promotes team building, a rewarding atmosphere & a high level of morale
- Be available to work above & 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
- Have a positive “can do” attitude
- Support all departments of the Sandusky Yacht Club in creating an exceptional guest experience
- Although guest interaction is somewhat limited it is still the largest part of our vision & culture, therefore every employee is expected to strive for such in an eloquent & professional manner
Facility and Equipment
- Adhere to all health department regulations as they relate to proper heating, cooling, storing, prep, methods, etc.
- Keeps all areas of kitchen clean and organized
- Assist in the areas of safety, sanitary, organizational & overall atmosphere and conditions of the kitchen environment
- Manage & control all kitchen equipment use and upkeep
Financial
? Helps maintain targeted departmental food costs
? Properly store & rotate product to reduce waste and ensure freshness
? Adhere to portion control standards in order to maintain accurate food cost & consistency
? Minimize waste during kitchen prep time & service through utilization, proficient knife skills, & adherence to recipes & proper cooking methods
Feedback
? Effectively communicate all operational information, guest related comments & concerns, employee comments, performance and disciplinary information to appropriate level of management; Executive Chef, General Manager, Club House Manager
? Maintain an adequate level of personal contact with employees and guests. Solicit feedback to improve overall restaurant operations and marketability.
Skills and Qualifications
To perform this job successfully, this individual must be able to perform each essential duty above satisfactory. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.
- Demonstrate a high level of professionalism
- Ability to work at a fast pace, distracting environment
- Good organizational & communication skills.
- Ability to focus & work efficiently.
- Ability to communicate effectively & professionally
- Must maintain a Serv Safe Certification
- Previous Banquet / Event cooking experience
- Previous supervising experience
Equipment Used (But Not Limited Too)
- Kitchen Knives
- Slicer / Mandolin
- Mixers
- Oven / Stove Top Burner / Grill / Flattop
- Transportation Carts
- Dishwasher
Physical Requirements
While performing the duties of this job, the employee is regularly required to walk, talk, see, and hear. Must be capable of walking or standing 100% or more of a normal 8 hour work shift (10 hours during summer season). Must be capable of regularly lifting and pushing or pulling 35 lbs. or more, and occasionally lifting and pushing or pulling up to 60 lbs. Must be able to hear with 100% accuracy with correction. Must be able to see with 20/20 vision with correction.
Working Conditions
While performing the duties of this job, the employee will be in a fast paced, high volume restaurant environment. Requires direct contact with managers & employees. During the winter, harsh winter weather conditions may occur en route to work place. During the summer the employee may be required to work outside in a sun exposed environment that can reach up to 90 degrees & over.
Standard of Measurement
The Banquet Sous Chef will be directly responsible & accountable for his/her accomplishments relating to all areas listed above. Specific performance measures & goals will be directly associated with this position.
This job description is dynamic & will evolve as needed
Employee Signature: _____________________________ Date: _____________
Employment with Sandusky Yacht Club is “at will” for no definite period of time. The employee may terminate employment at any time without notice or cause, and so too can Sandusky Yacht Club terminate employment relationship at any time without notice