Banquet Sous Chef

Description

Normandy Farm Hotel & Conference Center is seeking a qualified individual who is interested in working in an upscale hospitality environment. An exemplary work ethic, meticulous attention to detail and a passion for providing superior customer service are necessary for all applicants.  

This is a full-time position to include a full benefits package Medical, Dental, Vision, STD, LTD, Paid time off, life insurance and 401k match. Must have open availability to work any given day of the week to include weekends and holidays.   

•  Manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products
• Responsible for the daily production of all banquet food.
• Support in the preparation and design of food items  
• Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations
• Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work
• Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations
• Must have a genuine desire to lead the team in producing high quality products in a number of different concepts
• Must have moderate comprehension and literacy to read and understand all BEO's
• Maintain sufficient supplies of food and equipment
• Maximize guest satisfaction with food by providing the highest quality of product consistent with cost constraints
• Monitor industry trends and recommend appropriate action to be taken to maintain competitive status and profitability of the operation
• Work closely with the management concerning special arrangements
• Keeps the culinary management team promptly and fully informed of all problems or unusual matters of significance

Requirements

•  2+ years of experience as a Sous Chef 
• Must be authorized to work in the United States 
• Must speak English 
• Requires supervision/management skills 
• Ability to successfully coordinate staff and resources in a high volume, time sensitive environment
• Requires thorough knowledge of Food and Beverage/Hospitality practices and procedures in order to perform non-repetitive analytical work
• Must be able to work with and understand financial information and data, and basic arithmetic functions
• Employment is subject to pre-employment drug screening and a background check.
• Requires oral and written communication skills