Banquet Sous Chef

Are you passionate about culinary excellence and creating unforgettable dining experiences? The Washington Duke Inn & Golf Club invites you to join our team as a Banquet Sous Chef. Located on the prestigious Duke University campus, you'll be part of a renowned hospitality environment known for its exceptional service and commitment to quality. As a Banquet Sous Chef, you'll play a pivotal role in executing high-profile events, weddings, and celebrations, showcasing your creativity and expertise in every dish. While the role demands hard work and sometimes long hours, the rewards are equally impressive—a competitive salary, comprehensive benefits, and opportunities for career advancement within our esteemed organization. If you're ready to challenge yourself in a dynamic culinary setting and be part of a team that delivers excellence, apply now.



Duties:

1. Reports to work dressed in proper attire and on time following proper clock in/out procedure as outlined in the employee handbook.

2. Manage and ensure proper operation of Kitchen.

3. Assist in hiring and training all kitchen department staff with the assistance of the Executive Chef and the Director of Human Resources.

4. Implement hotel policies and procedures pertaining to the kitchen.

5. Practice safety standards and report all unsafe conditions to the proper person.

6. Schedule all kitchen employees in accordance with hotel staffing guides and weekly forecast, (avoiding overtime in scheduling).

7. Oversee Hot line, Cold line, Banquets and Employee Café.

8. Monitor guest satisfaction levels, in terms of quality, value, variety and timeliness

9. Control food cost by purchasing wisely, pricing appropriately, portioning accurately and limiting waste.

10. Ensure all equipment for the Kitchen is maintained and stored properly.

11. Possess in-depth knowledge of all positions supervised.

12. Maintain high level of sanitation as prescribed by local health department and company standards.

13. Assist and implement promotional programs on an ongoing basis.

14. Perform inventory of perishable goods, non-perishable dry goods and capital goods.

15. Attend all departmental and organizational meetings.

16. Coordinate kitchen operations with Executive chef, Restaurant and Banquet Managers, other hotel managers and outside vendors.

17. Write and file reports regarding activities.

18. Assist in training of service staff regarding ingredients and kitchen procedures.

19. Review and evaluate restaurant employees on a regular basis as designated by hotel policy.

20. Participates in and supports all hotel policies, procedures and standards.

21. All other duties as assigned by the Executive Chef

This Job Description is an overview of daily responsibilities you are required to perform. Management has the right to add or delete responsibilities as they occur.

NOTE: This hotel operates seven days a week, twenty four hours a day. I am aware that at times it will be necessary to move me from my accustomed shift if business demands. I also understand that business determines the amount of hours I work. Management retains the discretion to add or change the duties of this position at any time.

Physical Demands: Lifting 60 pounds maximum with frequent bending, lifting and/or carrying of objects weighing up to 30 pounds. Requires walking or standing to a significant degree.

Math Skills: Requires mathematical development sufficient to be able to apply fractions, percentages, ratio and proportion.



Language Skills: Must have developed English language skills to the point to be able to Communicate effectively (both written and orally) with other employees, guests or vendors as needed. Must be able to read and comprehend written information.



Relationships to Data, People and Things:

Data: Coordination: Determination of time, place, and sequence of operations or actions to be taken on the basis of analysis of data, as well as executing determination and/or reporting on events.



People: Supervising: Determining or interpreting work procedures for a group of workers, assigning specific duties to them while maintaining harmonious relations among them and promoting efficiency. A variety of responsibilities is involved in this function.



Things: Handling: Using body members, hand tools, and/or special devices to work, move, or carry objects or materials. Involves little or no latitude for judgment with regard to attainment of standards or in selecting appropriate tool, object or material.



Specific Vocational Preparation: An occupationally significant combination of: vocational education, apprentice training, in-plant training, on the job training, or essential experience in less responsible jobs which lead to the higher job or serving in other jobs.



To do this job you must have the following licenses or certifications before being hired: High school diploma or equivalent required. Culinary degree preferred.

To do this job you must have the following amount of total education and/or experience:

3 years of kitchen experience in a high volume restaurant or hotel restaurant operation. At least one previous Sous chef position preferred.