Banquets - Sous Chef

2w2 weeks ago

Pacific Hospitality Group

Napa, US · Temporary · $80,000 – $110,000

About this role

Pacific Hospitality Group manages banquet culinary teams to ensure guests receive the highest level of service and quality consistently. The role assists in direction, planning, preparation, production, and control of all culinary operations in the banquet kitchen. It delivers outstanding guest service while driving financial profitability.

Monitor day-to-day food preparation operations to exceed guest expectations and property standards, taking corrective action as needed. Prepare schedules for optimal staffing levels and achieve budgeted revenues by controlling expenses. Utilize reports to maximize profitability through quality control and minimized waste.

Manage subordinate supervisors, managers, and direct report Team Members, including hiring, training, performance appraisals, and resolving issues. Circulate through service areas to handle guest concerns and improve satisfaction. Participate in weekly management meetings to meet goals and service standards.

Maintain clean food preparation areas, sufficient inventory, and equipment security while ensuring compliance with health regulations. Follow standard food handling, sanitation, and safety guidelines, wearing non-slip shoes. Join a family-focused company committed to long-term growth and enriching lives through memorable experiences.

Requirements

Experience directing and evaluating banquet kitchen staff including hiring and training
Knowledge of food preparation standards, portion control, and waste minimization
Proficiency in analyzing forecasts, cost, and revenue reports for profitability
Ability to ensure compliance with food and beverage health, safety, and sanitation regulations
Skills in inventory management, equipment maintenance, and ordering supplies
Familiarity with banquet kitchen operations planning, production, and control
Capability to handle guest complaints and deliver exceptional service in high-volume settings

Responsibilities

Manage subordinate supervisors/managers and direct report Team Members responsible for food preparation in the banquet kitchen
Monitor day-to-day food preparation operations to ensure standards of product presentation and service exceed guest expectations
Achieve budgeted revenues, control expenses, and maximize profitability within assigned areas
Ensure guests receive outstanding, consistent, exceptional service by circulating through each service area
Ensure all food preparation areas are clean, properly set up, and maintain sufficient inventory of supplies
Monitor SOPs to ensure consistent exceptional service and participate in weekly management meetings
Follow all standard food handling, sanitation, and health department guidelines
Adhere to all safety policies, wear non-slip oil resistant shoes, and act on safety issues

Benefits

Family-focused company committed to long-term holds and team member growth
Guided by principles of Integrity, Compliance, Value Creation, and Customer Focus
Vision to enrich people’s lives through memorable experiences and community giving
Hotel provides required Personal Protective Equipment (PPE)