Sous Chef - Banquets

The Banquet Sous Chef provides leadership and management for the culinary department by establishing efficient systems and processes to ensure Charleston Place values and standards are upheld. The Banquet Sous Chef assists in the planning and development of recipes and ensures the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration .Maintaining control systems that will assure quality and portion consistency, monitoring food shipments to meet purchasing specifications, and fostering an awareness of the importance of food preparation and quality is part of the role of the Banquet Sous Chef. 

Responsibilities

• Excellent communication and organizational skills

• Excellent and diverse cooking skills

• Excellent knowledge of and passion for local, organic, sustainable ingredients

• Understanding of front of the house operations

• Passion for learning

• Passion for teaching

• Proactive approach to problem solving

• Skill at identifying and cultivating talent and passion 

• Highest level of integrity and work ethic

• Plan, organize, control, and direct the work of employees in the Kitchen Department responsible for all food preparation while ensuring superior quality and consistency.

• Assist in selection, training, evaluating, leading, motivating, coaching, and disciplining all employees in the kitchen to ensure that established cultural and core standards are met, long-range strategic planning for outlet operation.

• Assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimize waste.

• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.

• Ensure that sanitation standards, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.

• Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.

• Communicate with employees and managers to ensure operational needs are met, coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, attend regular operational meetings to ensure effective coordination and cooperation between departments; interact directly with guests to ascertain satisfaction.

BHC is an equal employment opportunity employer.  Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.