Hozpitality - Junior Sous Chef - Banquet

Job summary
Entry level management position in the culinary departmentAssists in leading staff and overseeing kitchen operationsFocuses on achieving daily objectives and maintaining guest satisfaction
Job seniority: entry level
Responsibilities
• Maintain food handling and sanitation standards• Perform culinary duties and oversee production• Coordinate service and timing of events and meals• Ensure work areas are clean and sanitary• Comply with loss prevention policies• Improve service performance• Communicate areas in need of attention to staff• Prepare and cook food items• Supervise and coordinate activities of cooks and workers• Check quality of raw and cooked food products• Assist in food presentation and decorative displays• Supervise daily shift operations• Ensure proper supplies, equipment, and uniforms• Staffing levels and completion of assigned duties• Participate in employee performance appraisal process• Handle employee questions and concerns• Communicate performance expectations• Participate in employee recognition program• Conduct training when appropriate• Monitor employee progress towards performance expectations• Support and assist with new menus, concepts, and promotions• Handle guest problems and complaints• Purchase supplies and manage inventories• Attend and participate in meetings
Requirements
• High school diploma or GED• 4 years experience in culinary, food and beverage, or related area• OR• 2-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major• 2 years experience in culinary, food and beverage, or related area