MCR Hotels

The Sous Chef (Banquets) is responsible for assisting in the overall success of the daily culinary operations. This person will assist in leading the culinary team members and all food related functions to continually improve guest and team member satisfaction while maximizing the financial performance in all areas of responsibility.

Responsibilities:

• Assist Executive Chef in all kitchen operations
• Provide guidance and direction to team members, including setting performance standards and monitoring performance
• Utilize interpersonal and communication skills to lead, influence, and encourage others;
• Advocate sound financial and business decision making
• Demonstrate honesty and integrity, lead by example
• Encourage and build mutual trust, respect, and cooperation among team members
• Ensure property policies are administered fairly and consistently
• Review staffing levels to ensure that guest service, operational needs, and financial objectives are met
• Supervise and coordinate activities of team members engaged in food preparation
• Demonstrate new cooking techniques and equipment to team members
• Develop and implement guidelines and control procedures for purchasing and receiving
• Communicate the importance of safety procedures, detailing procedure codes, ensuring team member understanding of safety codes, monitoring processes and procedures related to safety
• Monitor the quality of raw and cooked food products to ensure that standards are met
• Ensure compliance with food handling and sanitation standards
• Ensure team members maintain required food handling and sanitation certifications
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Respond to and handle guest problems and complaints
• Review comment cards, guest satisfaction results, and other data to identify areas of improvement
• Identify the developmental needs of others and coach, mentor, or otherwise help others to improve their knowledge or skills
• Train culinary team members on the fundamentals of cooking and presentation
• Other duties as assigned

Requirements:

• High school degree (or equivalency) with Hotel/College training preferred
• 2 years’ experience in the culinary, food and beverage, or related field
• Extensive culinary knowledge in both classical and current culinary trends
• Ability to work under pressure and remain calm
• Organizational skills and attention to detail
• Diplomatic team player
• Excellent communication skills both written and oral
• Proficient in the use of Microsoft Office
• Creative and innovative, as well as proactive and customer-oriented
• Excellent time management
• Strong leadership skills
• An aptitude for self-motivation
• A can-do attitude and a hands-on approach
• A flexible schedule that requires availability days, nights, holidays, and weekends based on the demands of the hotel