SOUS CHEF-BANQUETS
Core
Provide direct supervision to culinary teams to ensure quality food preparation, guest satisfaction, and operational efficiency in a casino/banquet environment.
Role type
Senior IC sous chef (banquets)
Builds
High-quality food products and seamless front-of-house/back-of-house operations
Domain
Hospitality + Food Service
Required skills
Culinary arts degree or accredited apprenticeship, 4+ years progressive food preparation experience, supervisory experience, labor cost management, health code compliance, recipe development, staff training and scheduling, equipment maintenance, guest service management, computer literacy (Excel, Word), valid driver's license, ability to pass background and drug screening
Preferred skills
None stated
Technologies
Excel, Word
Responsibilities
Oversee all cooking operations including preparation methods, portion control, and food delivery timeliness; Staff, schedule, evaluate, train, and develop culinary team; Monitor labor costs and adjust staffing levels to sales volumes; Ensure compliance with health department regulations regarding food handling, storage, and cleanliness; Assist in developing recipes and operations manuals; Collaborate with management to ensure seamless front-of-house/back-of-house communication; Lead team member relations including hiring, coaching, and performance feedback.
Seniority
Senior, hands-on IC