ICONA Avalon- Banquet sous Chef

## Description

Job Title

Banquet Sous Chef

Classification

Exempt

Reports to

Executive Chef

Job Description

Summary/Objective

The Banquet Sous Chef is responsible for planning and directing food preparation in the kitchen under the direction of the Executive Chef.

Essential Functions

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

1. Lead banquet food production for weddings, corporate events, and special functions.
2. Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations.
3. Maintain food quality, presentation, and consistency standards.
4. Assist with menu development, banquet tastings, and seasonal offerings.
5. Manage food costs, inventory, ordering, and waste control.
6. Ensure compliance with all health, sanitation, and safety regulations.
7. Train and supervise culinary banquet team and ensure proper execution of menus.
8. Coordinate with banquet operations and event management teams
9. Stay current on Banquet industry trends.
10. Identify new culinary techniques and presentations.
11. Assist kitchen staff with food prep and recipe creation.
12. Effectively reviewing, planning, and executing daily food service with the highest level of food quality and presentation for all dining outlets, banquets, and events.
13. Assist in scheduling team members to ensure adequate and consistent levels of service.
14. Ability to work well under pressure and handle multiple tasks at once, delegate responsibilities, and manage projects.
15. Ability to maintain concentration and a well-organized work environment as well as the ability to think clearly.
16. Adhering to clear performance expectations with the Executive Chef and Director of Food & Beverage.
17. Attend company culture meetings.
18. Performs other duties as directed.
19. Weekly attendance to Aloha Culture Meeting.

Competencies

1. Communication Proficiency.
2. Strategic Thinking.
3. Teamwork Oriented.
4. Leadership.
5. Organizational Skills.
6. Stress Management/Composure.
7. Time Management.

Supervisory Responsibility

This position assists in managing the performance of the employees within the department.

Work Environment

This position operates in a commercial kitchen setting. The noise level in the work environment can be loud. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. The employee may be exposed to hazards including, but are not limited to, cuts, slipping, tripping, falls and burns. Frequent hand washing is required.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

The employee is required to stand for long periods as well as walk, bend, stretch, and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. Must be able to lift 50-75 lbs.

PHYSICAL ENVIRONMENTAL DEMANDS

• Stand- Over 3/4th of the time
• Walk- Over 2/3rd of the time
• Sit- Under 1/3rd of the time
• Use hands to fingers, handle or feel- Over 2/3rd of the time
• Reach with arms and hands- Over 2/3rd of the time
• Climb or balance- Up to 1/3rd of the time