Banquet Sous Chef

Job Summary

The Banquet Sous Chef in coordination with the Executive Chef is responsible for the execution of all Banquet events in the Jefferson Hotel. The Banquet Sous Chef functions as a liaison between the frontline kitchen staff, the Executive Chef and the front of house management team. They will attend all BEO meetings and be responsible to have a full understanding of all information provided at these meetings.

Areas of Responsibility:

Participate in the development and implementation of business strategies for the catering area that are aligned with the hotel’s overall mission, vision, values and strategies.

Implement strategies for the kitchen that support achievement of the banquet department’s goals

Create an environment for employees aligned with the culture through constant communication and reinforcement

Deliver the Jefferson Hotel experience for guests and employees

Communicate and reinforce the service vision of the hotel to employees

Provide employees with the tools and environment they need to deliver the best possible experience for guests and fellow employees

Develop and implement strategies and practices that support employee engagement

Create luxury for the senses by managing the food preparation for a banquet experience

Work with Executive Chef to develop the catering menu

Ensure adherence to company standards of food quality

Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food

Supervise the daily set-up for the menu; anticipate business volume and stock work areas accordingly

Ensure unused food is stored properly to minimize waste and maximize quality

Recruit and select staff

Develop and implement training plan for employees that includes culinary skills, customer service skills and kitchen safety

Ensure that proper sanitation practices are followed

Schedule staff based upon forecasted volumes

Analyze business volume and product usage daily

Anticipate business volume by consulting with front of house managers/directors to coordinate service

Keep current with local competition; continually seek ways to improve skills and culinary and management expertise

Physical requirements of the job include the following: must be capable of walking or standing during a normal work shift. Must be capable of regularly lifting and pushing or pulling 35 lbs. or more, and occasionally lifting and pushing or pulling up to 60 lbs

The position is full time and is required to be able to work a flexible schedule to include weekends and holidays is a must. As a full time team member, the Banquet Sous Chef is eligible for the following benefits:

■ Medical, Dental and Vision Insurance

■ Flexible Spending Accounts

■ Vacation

■ Personal Days, Holiday, Bereavement and Jury Duty

■ 401(K) and Profit Sharing Plan

■ Free Basic Life Insurance

■ Free Short-Term Disability

■ Free Long-Term Disability

■ Supplemental Life Insurance, Spouse and Dependents are Eligible

■ Free Employee Parking

■ Employee of the Month Program

■ Service Awards

■ End of the Year Party

■ Direct Deposit

■ Discounts in our Gift Shop and certain Gift Certificates

■ Discounted rooms at our Sister Properties; Kiawah Island Resort Kiawah Island, SC,

Sea Pines Resort Hilton Head, SC

Apply on line at www.jeffersonhotel.com (MUST COMPLETE APPLICATION).