Banquet Sous Chef

Embark on a culinary adventure where your creative flair and passion will elevate an entire experience for our guests. This role will help lead our culinary team and curate exquisite menus, all while bringing a special touch to each interaction, leaving a lasting impression on our guests and team members.

Responsibilities

• Collaborate with the executive chef to create and develop banquet menus based on client preferences, dietary restrictions, and event themes.
• Oversee the preparation, cooking, and presentation of food for banquet events, ensuring high quality, taste, and adherence to established standards.
• Manage the day-to-day operations of the banquet kitchen, including staff scheduling, ordering supplies, and maintaining a clean and organized workspace.
• Supervise and train kitchen staff, ensuring they adhere to food safety standards, follow recipes accurately, and maintain efficient workflow during events.
• Work closely with the banquet manager and other relevant staff to coordinate the timing of food service to align with the overall event schedule.
• Conduct regular inspections of food preparation areas to ensure compliance with health and safety regulations and maintain high food quality standards.
• Monitor and manage inventory levels, track usage, and order supplies as needed to prevent shortages and minimize waste.

The starting rate for this position is $85,000 / yr. This is the pay rate for this position that Solage reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education.

Qualifications

Solage Management Inc is an Equal Opportunity Employer, M / F / D / V. Solage Management Inc provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics.

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