- Coordination of all banquet hot and cold food. Banquet Chef must work to ensure quality meets specs and guarantees. Ensure quality of banquet hot foods, main entre, starch and vegetables are the highest of quality available.
- Attend BEO meetings to ensure guarantees and food products are correct. Must communicate all guarantees and food changes to Chef
- Works one to two days ahead of operation to ensure product delivery is on time
- Responsible for overall banquet food operation to ensure quality and quantity. Chef should have a good working relation with Banquet Managers and Captains
- Assists in lowering of food cost and waste, payroll, and menu development
- Communicates with Stewarding department on all banquet equipment needed to perform a banquet. This should be done at BEO meetings for one week to ensure equipment is in house
- Partner to Hire, train, supervise, motivate, mentor, schedule and discipline all culinary department associates.
- Requisition and order properly all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
- Ensure proper sanitation procedures are followed and the outlet kitchen is always clean, neat and orderly.
- Ensure an adequate supply of all products prepared on a timely basis.
- Establish standard recipes and ensure the compliance with them.
- Perform job functions with attention to detail, speed and accuracy.
- Prioritize, organize, delegate work and follow through.
- To be a clear thinker, remain calm and resolve problems using good judgment.
- Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
- Perform other tasks or projects as assigned by hotel management and staff.
- Assist in the overseeing of the and supervise the preparation and presentation of foods by line cooks and Garde Manger personnel, overseeing that all the food items are prepared as determined by the set forth standards.
- Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality.
- Assure that all prime cuts of meat are broken down properly by weight, and that the waste in trimming prime cuts is minimized, and that meat & seafood scraps are properly utilized
- Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
- Operates and maintains all department equipment and reports malfunctions.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
- Sets a positive example for guest and associate relations.
- Minimum 3 years supervisory related job experience is required.
- Culinary related education is preferred but not required.
- Must have food safety manager certification.
- Experience communicating, training, and managing multi-lingual staffs.
- Experience training and cross-training employees.
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Banquet Sous Chef - San Antonio, United States - Omni Hotels
Description
Overview:
La Mansion del Rio
The Omni La Mansion del Rio is ideally nestled along the historic Riverwalk among the banks of the Paseo del Rio in downtown San Antonio. It is within easy walking distance of the famous Alamo, El Mercado, La Villita District, Spanish governors Palace, San Antonio Convention Center and other well-known landmarks.
Omni La Mansion del Rios associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni La Mansion del Rio may be your perfect match.
Job Description:Omni Hotels & Resorts is seeking BANQUET SOUS CHEF for the beautiful Omni La Mansin
To provide technical and administrative assistance to the Executive Chef and ensure effective operation of the kitchen and food production outlet.
Responsibilities:Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available using the following links:EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement
If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to
