The Jekyll Club
  • 17-May-2021 to Until Filled (EST)
  • Food & Beverage
  • Jekyll Island, GA, USA
  • Based on Experience
  • Full Time

Banquet Sous Chef

Currently seeking Banquet Sous Chef. This is an exciting and challenging opportunity! The successful candidate will employ their culinary and managerial skills to play a critical role in maintaining and enhancing our food quality, customer satisfaction, and financial results.

Responsibilities: Required Skills: 1) Four (4) years Food and Beverage Management experience; 2) Oversee and direct the banquet culinary staff. 3) Four years relevant cooking experience, including experience in the following: a) Seafood and raw fish handling and safety; b) Upscale resort and hotel food preparation experience; c) large banquet/catering experience, including off premise catering.

  • Support and Assist the Executive Chef. Oversee the day-to-day culinary operations in Banquets/Catering.
  • Oversees all food preparation in the banquet kitchen. Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures.
  • Able to prepare, direct & supervise 3 to 4 banquet events going on. Ensure timeliness of food production and service.
  • Evaluate performance, give guidance and discipline as necessary to promote quality products. visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Produce high quality food, exceeding customer expectations both design and taste wise
  • Assist catering sales department with creating menus for clients
  • Read and employ math skills for following recipes. Prepare requisitions for supplies and food items for production in workstation. Observe production flow and make adjustments in order to adhere to control procedures for cost and quality.
  • Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
  • Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed. Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.
  • Oversee the scheduling of culinary staff that proper coverage is maintained and keeping payroll costs in line.
  • Comply with and enforce sanitation regulations and safety standards

Experience Required:

  • 3+ years of experience as a Banquet Chef Hotel- Resort banquet- catering experience
  • AS degree in Culinary science or related certificate preferred
  • Manage and train kitchen staff, establish working schedule and assess staff's performance
  • Maintain a positive and professional approach with coworkers and customers
  • Prior successful leadership in a banquet and catering volume of at least $3 to $3.5 million in annual sales
  • Understands the BEO, Banquet event orders, prepare menu tastings for future clients
  • Understanding of various cooking methods, ingredients, equipment and procedures
  • Administrative duties, include, payroll, scheduling, inventories, purchasing
  • Accuracy and speed in handling emergency situations and providing solutions
  • Serve- Safe Certified- Food Handlers
  • Familiar with industry's best practices
  • Working knowledge of various computer software programs
  • Must be able to lift 50 pounds
  • Able to work between 50 to 60 hours a week, work flexible schedule, am-pm, weekends, holidays

The Jekyll Club
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