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    Banquet Sous Chef - Houston, United States - Pearl Real Estate

    Pearl Real Estate
    Pearl Real Estate Houston, United States

    4 weeks ago

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    Description
    Banquet Sous Chef

    Job Description:

    The Pearl Banquet Sous Chef reports directly to the Executive Chef and is responsible for creating leaders and fostering the Pearl culture within our Westin Houston Medical Center hotel, restaurant, and culinary operation. The Banquet Sous Chef must ignite the human spirit by creating unrivaled hospitality experiences fueled by fun, enthusiasm, and compassion that challenge each person to unlock their own potential. The Banquet Sous Chef is responsible for coordinating, planning, and supervising the production, plating and presentation of the food at all Banquet events. The Banquet Sous Chef must focus on providing exceptional food presentation and quality that is prepared properly with the freshest ingredients. The Banquet Sous Chef must drive results through effective training, coaching, leading, motivating, empowering, and following through with all the associates. The Banquet Sous Chef must ensure maximization of profitability by controlling food costs and by maintaining proper inventory controls. The Banquet Sous Chef must ensure that our associates and our customers are treated with the utmost respect at all times since they are the key to our success.

    Position Requirements:

    •Walk, talk and model the Pearl culture

    •Monitors all the sequence of food preparation pertaining to purchasing, receiving, storing, cooking and products control

    •Assists in the creation and recommends menu changes.

    •Create value showing passion and commitment to the business. Be an owner of your profession.

    •Show everyone your commitment to excellence by doing it

    •Do the right thing - Live the brand and Pearl standards and procedures. Don't cut corners

    •Be effective and open communicator

    •Live teamwork, deliver amazing performances and create a community.

    •Display high energy, motivation, enthusiasm every day and in every way

    •Be professional and confident - be ready to learn and teach.

    •Participate in Pearl required daily and weekly meetings - bring value.

    •Must be able to conduct daily business with integrity and be ethical at all times

    •Maintain a safe working environment through compliance of safety and health department guidelines.

    •Learn, practice and comply with all safety, health and emergency procedures.

    •Know the hotel inside-out and be ready to assist guests and other associates with information.

    •Ability to stand, walk, lift and high intense mobility.

    •Be proactive - Anticipate guests' need and respond promptly.

    •Abide by all legal requirements pertaining to serving alcoholic beverages.

    •Make your service count - create "wows" and great memories.

    Banquet Sous Chef Page 2

    •Ensure Guest Loyalty - Positive and personal performance to ensure guest issues are resolved on time to the highest satisfaction.

    •CARE - Courteous, Attentive, Responsible, Empathetic, are minimum requirements to be a Pearl Associate. Treat guests, associates, vendors and co-workers with professionalism and respect always

    •Comply with attendance policies and be available to work on a regular basis

    •Wear approved uniforms and name tags, make sure they are crisp, clean, and pressed as if you are attending a graduation ceremony.

    •Do whatever is necessary to the success of our mission and the enrichment of our guests and associates lives.

    •Show us that you are capable to successfully prioritize, delegate, organize and multi-task

    •Be at your workplace - always deliver quality product and/or services.

    •Profit is everyone's responsibility - Aid this result by doing your job with excellence, increasing revenues (up selling, managing cost, avoiding cost, and learning how to operate a business)

    •Care and protect all assets of the hotel including equipment, raw products, uniforms, and installations. Report deficiencies immediately using the "work order" system.

    •Achieve and maintain all required licenses and certifications.

    •Legal and regulatory compliance

    •Pearls' and Brand compliance

    •Responsible for the professional, efficient, and effective operation of culinary operations and menu preparation.

    •Oversee food preparation in all Restaurants and food outlets to ensure quality standards are met.

    •Monitor and oversee the quality/consistency of food ensuring the highest standards are achieved to exceed customers' requirements and drive visitation.

    •Oversee the management of the preparation of daily food orders and monitoring of food costs.

    •Evaluate, develop, and implement operating techniques in order to maximize and maintain efficiency, ensuring budgetary requirements for labor and operational expenses are met.

    •Review and analyze the day-to-day operational needs.

    •Provide direction and support to the department to ensure an integrated system of employee relations and performance while ensuring organizational objectives are prevalent in any new initiatives.

    •Manage staff and complete all people planning requirements including recruitment, training, and development and performance management of staff.

    •Manage employee absenteeism, annual leave, time and attendance and workers compensation cases.

    •Communicate, monitor, evaluate and modify the quality and consistency of service and product delivery to continuously meet and improve service standards, ensuring alignment with the overall strategic and operating plans for the business.

    Banquet Sous Chef Page 3

    Qualifications - (not limited to):

    •Culinary experience: 6 years (Required)

    •Banquet Sous Chef Experience (2 years)

    •Knowledge of various cooking methods, temperatures, ingredients, and procedures

    •Prior management experience

    •Desire to be in Leadership for self and others

    •Demonstrate creativity

    •Hotel experience in a high-volume environment a plus

    •Must understand BEO processes.

    •Catering Experience

    •Ability to manage time skillfully

    •Ability to make decisions using tact and diplomacy

    •Ability to work well under pressure.

    •Working knowledge of various computer software programs (Office Suite), MS Office, Outlook, Excel, GSuite, Birchstreet, etc.

    Physical Requirements - (not limited to)

    •Must be able to lift, push, pull, and carry up to 75 lbs.

    •Must be able to stand, stoop, bend, crawl, reach above and below shoulders, repetitive arm and wrist use, climb ladders and stairs, and walk on uneven surfaces.

    •Must be able to operate motor vehicle using safety precautions.

    •Must be able to recognize, register, and respond visually to color and depth perception.

    •Must be able to communicate verbally and in writing.

    •Must be able to work indoor, outdoor, in extreme heat and cold.

    •Must be able to work around moderate noise level.

    Job Type: Full-time

    Pay: $55, $65,000.00 per year

    Benefits:
    • 401(k)
    • Dental insurance
    • Health insurance
    • Paid time off
    • Referral program
    • Vision insurance
    Ability to commute/relocate:
    • Houston, TX 77030: Reliably commute or planning to relocate before starting work (Required)
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