Banquet Sous Chef

Description

MPCC is looking for a passionate Banquet Sous Chef to join our culinary team! You'll work alongside a skilled crew while assisting the Executive Sous Chef in creating exceptional dining experiences for banquets, special events, and club functions. We're looking for someone with flexible availability who thrives in a dynamic environment, enjoys leading a team, and takes pride in delivering top-quality cuisine. If you’re passionate about food, teamwork, and unforgettable events—this is the role for you!

Requirements

• Prepares and directly supervises kitchen staff in the daily preparation of soups, staff meals, sauces, and specials, ensuring cooking methods, garnishing, and portioning follow club standards.
• Ensure consistency and quality in hot food execution, including proper cooking techniques and plating standards.
• Collaborates on menu development by refining hot entrée selections, side dishes, and sauce pairings along with seasonal menus for banquet and a la carte cold food menus.
• Assists the Executive Chef and Executive Sous Chef with inventory management, pricing, cost controls, requisitioning, and food production.
• Conducts daily raw cost tracking to ensure all items are accounted for.
• Takes full charge of the kitchen in the absence of the Executive Chef and Executive Sous Chef and personally works any station as needed to support the team.
• Assists in the supervision and training of employees while managing proper staffing for maximum productivity while controlling food and payroll costs for profitability.
• Collaborates with the banquet team to execute high-end buffets, large-scale plated meals, and special events.
• Coordinates with front-of-house staff to ensure seamless service and proper presentation for special functions.
• Makes recommendations for maintenance, repairs, and overall upkeep of kitchen equipment and enforces and follows proper sanitation and hygiene practices.
• Assists with administrative duties, including scheduling, menu costing, and reporting as assigned by the Executive Chef and Executive Sous Chef.
• Communicates with dining service staff during daily line-ups and expedites food orders during peak service hours.
• Assists in maintaining the security of the kitchen, including equipment, food, and supply inventories while supporting food procurement, receiving, storage, and issuing processes.
• Oversees buffet presentations and inspects mise en place before service to maintain quality standards.
• Reports all member and guest complaints to the chef and assists in resolving issues.

Qualifications/Education:

• A degree from post-secondary culinary arts program.
• Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required. 
• Must be familiar with and have worked with all kitchen equipment.
• Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
• Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.
• Ability to effectively supervise all kitchen food production employees in absence of Executive Chef.
• Knowledge of and ability to perform required role during emergency situations.

Physical Demands and Work Environment 

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in a hot, humid and noisy environment.

After filling out your application, we ask for just 5 more minutes of your time to complete this Predictive Index behavioral assessment. What this allows us to do is better understand your needs as an employee.