Opportunity

The banquet Jr Sous Chef is responsible for the day-to-day culinary needs of the banquet department working with leadership to ensure financial targets for sales, profits and expenses are met.  Responsible for the daily ordering, receiving, and proper handling of products. 

Specific Repsonsibilities
Supervise daily food preparation of all products to ensure that standard operating procedures are being followed. Display a professional culinary image in all forms of communication and interaction with associates and other departments.Standardize recipes, plating guides and menu costs.Work with the Chef de Cuisine-Blackwolf Run and resort Chef de Cuisine-Banquets to write new banquet menus as needed.Inspect food and products daily and uphold quality standards. Maintain the kitchen recipe book and manage production, quality and consistency through its use.Take corrective action to a quality issue when brought to your attention by management, staff or guest comments.Oversee all the production of items on the menu according to standards.Ensure banquet is ready and fresh 15 minutes prior to service.Demonstrate a thorough knowledge of food handling and preparation techniques.Work off Banquet Event Order to procure best pricing, quality and purveyors for product.  Store, rotate and label food items and maintain a well sanitized kitchen in accordance with health regulations.Know the financial goals of the restaurant and work to meet or exceed these goals, (food cost, labor cost, expenses).Work with Chef/Sous Chef on scheduling.All new items on the menu must be cost out to achieve planned food cost goals.Utilize overflow product creatively throughout the facility.  Be aware of upcoming Hospitality Group events, and their impact on your restaurant.  Maintain a positive attitude and assist in creating a positive work environment.Inform employees of Kohler Co. policies and carry out disciplinary action if necessary, according to company policies.Work closely with Front of House management to accomplish common goals.Be prepared to assist in all culinary operations when backup is needed.   Responsible for ordering all food and equipment.Participate in month end inventory.Work effectively without supervision.Conduct daily pre-service to ensure communication within the team. Train all culinary associates to achieve the highest standards.Provide training for all interns and international workforce from national culinary schools.  Lead by example in safety, sanitation and maintenance best practices.Correctly fill out necessary paperwork on a timely basis for any accidents that occur in your area.  Participate in recruiting and interviewing processes as needed.Review payroll daily.Utilize a hands-on approach to training and developing kitchen associates.       Teach associates the importance of consistency in food preparation and presentation.Prepare a variety of cuisine, using skill and creativity.