Job Description SummaryThe Sous Chef supports the Executive Chef by coordinating menus, purchasing, scheduling, food preparation, and plating for banquet and catering events while maintaining profitable F&B operations and high-quality products and service levels. They are expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes, and sanitation.Job DescriptionPrimarily responsible for ordering & requisitioning banquet products in a timely manner and in appropriate quantitiesResponsible for the coordination, planning and supervision of the production and presentation of food served at all banquet events in the hotels continuing effort to deliver outstanding guest service and profitabilityManage and participate in daily banquet culinary operations, to include, but not limited to, preparation and production of meals, supervision of food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.Analyze banquet event orders to plan and coordinate the food and beverage portion of client functionsPerform all daily walk-through inventory to determine daily production and prioritize product utilizationHelp assign production duties to all staffConduct a line check for dinner service to ensure quality of productMeet daily with line cooks to coordinate and ensure production standardsProperly use, handle, clean, breakdown, and maintain all kitchen equipmentMaintain food quality standards including consistency and presentationCoordinate proper food storage according to standard operating procedureDirect employees in proper service techniquesAssist with expediting dinner servicePerform end of night walk throughDocument appropriate information in kitchen management log books dailyReview information in kitchen management log books dailyControl cleanliness and sanitation of all employees for entire kitchenManage and oversee all stations and walk-ins in restaurantPractice, train, monitor, and maintain sanitation standards, including state and local health guidelinesDeliver Passionate & Engaging Service to our GuestsWe are passionate and truly engaged in taking care of our guests, recognizing individual guests and anticipating their unique needs in order to exceed their expectationsWe consistently deliver our GUEST model:G reet or welcome everyone, warmly with a smileU se eye and ear contact and guest's nameE stablish/anticipate needsS olve and own all requests/complaintsT hank everyoneBuild solid relationship and treat colleagues with respect and dignityOther duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description.The Sous Chef is an Overtime Eligible Manager (OEM). Approximately a 45-hour workweek.Additional Job Information/AnticipatedPay RangePay range is $29.50 to $33.00.BenefitsMedical, Dental and Vision InsuranceHealth Savings Account with Company Match401(k) Retirement Plan with Company MatchPaid Vacation and Sick DaysSonesta Hotel DiscountsEducational AssistancePaid Parental LeaveCompany Paid Life InsuranceCompany Paid Short Term and Long-Term Disability InsuranceVarious Employee Perks and DiscountsHospital IndemnityCritical Illness InsuranceAccident InsuranceWe are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, religion, age, color, sex, sexual orientation, gender identity, disability, or protected veteran status, or any other characteristic protected by local, state, or federal laws, rules, or regulations.#J-18808-Ljbffr