Sous Chef Banquets - Las Vegas, United States - The Venetian Resort Las Vegas

Description

The primary responsibility of the Sous Chef Banquet Kitchen is responsible for coordinating, planning and supervising the production, plating and presentation of menu items for Banquet events to guests satisfaction.

All duties are to be performed in accordance with departmental and The Venetian Resorts policies, practices, and procedures.

Essential Duties & Responsibilities:

• Monitor daily activities of the line cooks to ensure recipe integrity, quality of meals, production/prep are complete for menus and special events.
• Prepare and assign production/prep work for line cooks to complete review priorities.
• Meet with chefs to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Monitor and maintain cleanliness, sanitation, and organization of work areas to strictly abide to CCHD health regulations.
• Meet with chefs to discuss business needs, issues, production/prep needs, special events, and guest relations pertaining to the department.
• Maintain complete knowledge of and comply with all departmental policies, services, procedures, and standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Assist in the creation and planning of menus and implement changes to continue to attract business.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks.
• Ensure that opening shift completes start-up of kitchen line and designated prep work according to department procedures.
• Maintain production charts according to department standards.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Ensure that assigned staff have reported to work; document any late or absent employees.
• Coordinate breaks for assigned staff.
• Mentor, teach, provide leadership, and serve as a resource to line level Team Members.
• Maintain positive guest relations at all times by resolving guest complaints and ensuring guest satisfaction.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Maintain organization, cleanliness, and sanitation of work areas and equipment.
• Comply with occupational, health, and safety standards (OSHA).
• Safety is an essential function of this job.
• Consistent and regular attendance is an essential function of this job.
• Performs other related duties as assigned.

Company Standards of Conduct

All The Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Companys standards, work requirements and rules of conduct.

Minimum Qualifications:

• 21 years of age.
• Proof of authorization/eligibility to work in the United States.
• High school diploma.
• Associate degree in Food and Beverage and/or course completion from an accredited Culinary Institute preferred.
• Must be able to obtain and maintain a Health Card and any other certification or license, as required by law or policy.
• 3 years of experience as a manager in high volume kitchen.
• Demonstrated experience in advanced knife skills, basic and large production kitchen equipment.
• Working knowledge of soup, sauces, meat, fish, poultry, casserole, vegetable preparations, proper food handling practice and proper sanitation practice.
• Able to read, translate, and execute recipes.
• Knowledge of Microsoft Excel, Word, PowerPoint, and basic computer skills.
• Compute basic mathematical calculations.
• Experienced in ARIBA ordering.
• Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
• Must be able to work varied shifts, including nights, weekends and holidays.

Physical Requirements

Must be able to:

• Lift or carry 50 pounds, unassisted, in the performance of specific tasks, as assigned.
• Physically access all areas of the property and drive areas with or without a reasonable accommodation.
• Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.
• Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts.
• Ability for prolonged periods of time to walk, stand, stretch, bend and kneel.
• Work in a fast-paced and busy environment.
• Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.