Executive Sous Chef - Banquets

1w1 week ago

Mohegan Sun

US · Full-time · $75,000 – $95,000

About this role

This position is responsible for management of the entire banquet’s kitchen in the absence of the Executive Banquet Chef, in accordance with quality standards and Health Department regulations. It interacts with fellow team members and supervisors in a polite and courteous manner to ensure gracious hospitality.

Oversees kitchen operations and production, coordinating weekly pars and delivery needs with Chefs. Participates in hiring, training, counseling, evaluating, and scheduling culinary staff while ensuring guest needs are accommodated. Organizes and executes service based on cover count, catering/delivery, BEOs, and other event sheets.

Coaches all employees to develop their abilities by setting clear guidelines and expectations. Communicates kitchen needs and issues to all management, and participates in daily pre-shift meetings to discuss menu-focus items. Ensures opening and closing procedures are followed and maintains expediting standards for the kitchen.

Participates in growth opportunities and employee development, learning by listening and observing other team members. Portrays a positive and professional attitude while working as part of a team to provide help and support. This role offers the chance to develop new recipes and contribute to menu innovation.

Requirements

Associate degree in Culinary Arts or related field.
Seven years supervisory experience in a high-volume hospitality Food and Beverage related operation.
In lieu of formal education, four years’ experience as a Restaurant Chef with three additional years of supervisory experience in a high-volume hospitality Food and Beverage operation.
Strong menu planning, ability to coach, build a team, problem solve, and leadership skills.
Must be organized, self-motivated, and proactive with a strong attention to detail.
Practical knowledge of the job duties of all supervised employees.

Responsibilities

Responsible for hiring, training, counseling, evaluating, and scheduling the culinary staff.
Oversees kitchen operations and production, coordinating weekly pars/delivery needs with Chefs.
Ensures the needs of the guests are accommodated and venue compliance with all regulations.
Organizes and executes service based on cover count, catering/delivery, BEOs, and other event sheets.
Coaches all employees to develop their abilities by setting clear guidelines and expectations.
Participates in the preparation and delivery of menu-focus items to daily pre-service meetings.
Maintains expediting standards for the Kitchen and ensures opening/closing procedures are followed.
Develops new recipes for potential new menu items and specials.