Banquet Sous Chef

Overview

Banquet Sous Chef | Full-Time

Orlando Resort at Championsgate – The Omni Orlando Resort at Champions Gate is surrounded by 36 holes of championship Orlando golf and 15 acres of recreation. This four-diamond resort is one of the nation's premier golf, meeting and leisure retreats. Guests may relax in Mokara spa, dine in five restaurants or enjoy 15 acres of pools and recreation, including an 850-foot lazy river.

Omni Orlando's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, and the pride of working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment. If you are a friendly, motivated person who loves to serve others, this may be your perfect match.

To provide and maintain high quality standards and procedures in preparing and serving all banquets and catering food.

• Hire, train, supervise, motivate, mentor, schedule and discipline all banquet 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 banquet kitchen is always clean, neat and orderly.
• Ensure all banquet department equipment is in full working order.
• 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.
• Consistently check line plating and quality; spot check outlets to ensure SOPs are being followed.
• Attend BEO (banquet event order) meetings daily; only in absence will a supervisor attend.
• Create weekly associate schedules to be approved by Executive Chef.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects as assigned by hotel management and staff.
• Oversee the Banquet kitchen and supervise the preparation and presentation of foods by chefs, cooks and garde manger personnel, ensuring items are prepared to set standards.
• Maintain ample staffing and production guidelines for banquet kitchen, employee cafeteria, butcher & saucier.
• Assure purchases are made according to BEO specifications and business demands.
• Assure sufficient quantities of items are available to meet projected demands and are stored to maintain quality.
• Assure only the quantities of items scheduled for use are requisitioned from the storeroom.
• Ensure prime cuts of meat are broken down properly by weight; minimize waste and utilize meat & seafood scraps.
• Provide variety in menu preparation within budgetary limitations.

• 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.
• Ability to instill safety and sanitation habits in all employees.
• Teach and mentor associates the importance of consistency in preparation and presentation.
• Experienced in large scale event production techniques.
• Maintain cleanliness of work area at all times.
• 3-5 years minimum high volume banquet related experience is required.
• 2 years minimum supervisory related job experience is required.
• Culinary related education is preferred but not required.
• Must have State of Florida food safety certification.
• Keep walk-in, prep area and equipment up to Health Department standards at all times.
• Demonstrate personal ownership to tasks and follow through to achieve the required results.
• Use a "hands-on" approach to management.
• Ability to inspire, train, and develop people for promotion.
• Experience communicating, training, and managing multi-lingual staffs.
• Experience training and cross-training employees.
• Instill a guest service attitude in all employees.
• Instill a "can-do" attitude in employees.
• Coach employees how to resolve and de-escalate conflicts.
• Instill a calm, organized approach in all situations.
• Help manage wages, productivity and expenses in accordance with business demand.
• Supervise banquet kitchen shift operations and ensure compliance with all Food & Beverage policies, standards and procedures.
• Plan and manage food quantities and plating requirements for all banquet functions.
• Assist Executive Chef and Executive Sous Chef with kitchen operations as necessary.
• Perform all duties of kitchen associates as required.
• Recognize superior quality products, presentations and flavor.
• Maintain food preparation handling and correct storage standards.
• Estimate daily Banquet Event Order production needs; communicate production needs to key personnel.
• Maintain purchasing, receiving and food storage standards.
• Ensure compliance with all local, state and federal (OSHA, and Health Department) regulations.
• Coordinate banquet…