Sous Chef - Banquets

This position is the number two management position for Banquet culinary team members. The position will be directly and /or indirectly responsible for food production in banquets, as well as menu development, cost controls and personal supervision of all reporting positions. This position requires food production experience for large, medium and small groups including plated functions, Buffet functions, breaks, receptions etc… and all other banquets style services. This position requires great scheduling flexibility with varying shifts (swing, days and middle shifts) as directed by the Food and Beverage Director, Executive Chef, Chef de Cuisine or as business dictates.

Minimum 2-3 years related experience and/or training; or equivalent combination of education and experience.
•Must demonstrate excellent management and communication skills.
•Must demonstrate organization skills and ability to multi-task.

TBD

This position is the number two management position for Banquet culinary team members. The position will be directly and /or indirectly responsible for food production in banquets, as well as menu development, cost controls and personnel supervision of all reporting positions. This position requires food production experience for large, medium and small groups including plated functions, Buffet functions, breaks, receptions etc and all other banquets style services. This position requires great scheduling flexibility with varying shifts (swing, days and middle shifts) as directed by the Food and Beverage Director, Executive Chef, Chef de Cuisine or as business dictates.

Minimum 2-3 years related experience and/or training; or equivalent combination of education and experience.
•Must demonstrate excellent management and communication skills.
•Must demonstrate organization skills and ability to multi-task.
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