at Pacific Langham Chicago Corporation in Chicago, Illinois, United States
Job Description
PRIMARY OBJECTIVE OF POSITION:
The Banquet Sous Chef will be responsible for creative and exciting banquet menu items, both appetizing and visually appealing. Create and maintain a positive work environment through coaching and leading staff. While establishing creative and exciting menu products, both appetizing and visually appealing. Work and maintain good working relationships with other work areas.
Meets with meeting planners and social catering event Coordinators to develop personalized menus. Direct, train and monitor performance of Banquet team. Maintain organization, cleanliness and sanitation of work areas and equipment.
RESPONSIBILITIES AND JOB DUTIES:
- Assigns, in detail, specific duties to all banquet employees under supervision for efficient operation of banquets kitchen.
- Employs math skills to follow recipes, prep sheets, and inventory controls.
- Select, train and supervise banquets kitchen staff in the proper preparation of menu items and all areas of kitchen operations.
- Schedule banquets culinary staff so that proper coverage is maintained while keeping payroll costs in line according to established budgets and re-forecasts.
- Ensure proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.
- Adhere to control procedures for cost and quality, portioning, presentation.
- Maintain specific set food and labor cost, established budgeted numbers and re-forecasts.
- Supervises daily cleaning of walk-in and reach-in boxes for safety reasons.
- Maintains vacation schedule for proper staffing.
- Reports any equipment in need of repair to chef and engineering, for service.
- Performs other duties as requested, such as V.I.P. parties and staff meetings.
- Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures.
- Establish the day's priorities and assign production and prep task to staff to execute.
- Review banquet function sheets and makes note of any changes; post function sheets for the next 7 days.
- Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.
- Take physical inventory of specified food items for daily inventory.
- Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
- Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
- Ensure that staff report to work as scheduled; document any late or absent employees.
- Coordinate breaks for staff.
- Inspect grooming and attire of staff; rectify any deficiencies.
- Check and ensure that all opening duties are completed to standard.
- Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
- Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
- Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
- Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
- Be aware of any shortages and make arrangements before the item runs out.
- Be familiar with all hotel services/features and local attractions/activities to respond
- Inspect the cleanliness of the line, floor, and all kitchen stations. Direct staff to rectify any deficiencies.
- Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.
- Maintain proper storage procedures as specified by Health Department and hotel requirements.
- Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
- Complete work orders for maintenance repairs and submits to Engineering. Contact Engineering directly for urgent repairs.
- Assist Catering department with developing special menus for functions; meet with clients as requested.
- Supervise and direct the organization and preparation of food for the employee cafeteria.
- Review sales and food cost daily; resolve any discrepancies with the Controller.
- Minimize waste and maintain controls to attain forecasted food and labor costs.
- Ensure that excess items are utilized efficiently.
- Monitor and ensure that all closing duties are completed to standard before staff signs out.
- Foster and promote a cooperative working climate, maximizing productivity and employee morale.
- Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
- Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.
- Conduct scheduled performance appraisals.
- Interview and hire new personnel according to hotel policies and standards.
- Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.
- Prepare daily/weekly payroll reports.
- Document pertinent information in the logbook and follow up on items notated during other shifts.
- Plan and conduct monthly departmental meetings.
- Attend weekly staff meetings, F&B meetings, pre-convention meetings, and B.E.O. review meetings.
- Return business telephone calls.
- Answer correspondence.
- Research local farm products, new suppliers, and special markets.
- Schedule and conduct month-end inventories.
