job overview
As the Banquet Sous-Chef you will be responsible for assisting with designing the seasonal menus, hiring, training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed. To ensure success, you should have excellent leadership skills with experience managing a team of kitchen staff in a high-pressure environment. You will direct all kitchen activities and prepare our delicious food up to our highest standard - helping create memorable experiences for guests - whenever and wherever they dine. Top candidates are creative individuals with a passion for great food and excellent service.
At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:
Be charming by being approachable, having confidence and showing respect.
Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership
of getting things done.
Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.
Duties and Responsibilities
FINANCIAL RETURNS
This role will review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures.
Assist with the regular inventory of food and kitchen supplies; order items as necessary to maintain adequate inventory levels.
Assist in developing new menus and concepts to keep up with business and industry trends.
Assist in making sure food cost is aligned with monthly goals, and if needed, react proactively before month’s end.
Ensure all outlets are achieving budgeted revenue goals
Supervise the day-to-day operations and assignments of the culinary staff, communicate goals, and assign/schedule work.
Assist with the communication and enforcement of formal policies and procedures.
Interact with outside contacts:
Guests – to ensure their total satisfaction.
Incorporate feedback from restaurant staff and patrons to make improvements or resolve issues.
Vendors – to order supplies and equipment and ensure best prices and quality.
Health Department and other regulatory agencies – regarding safety matters and kitchen inspections
Assist the Executive Chef in determining the minimum and maximum stocks of all food, material, and equipment.
Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis.
Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements.
Notify Engineering immediately of any maintenance and repair needs.
PEOPLE
GUEST EXPERIENCE
RESPONSIBLE BUSINESS
aCCOUNTABILITY
Assists Executive Chef in supervising the preparation of food for multiple F&B outlets or facilities or may independently supervise food preparation for one or more outlets. Primary duty is professional chef work and supervision of other culinary employees.
Discipline and coach direct reports as needed to uphold to a fair and structured work environment.
QUALIFICATIONS AND REQUIREMENTS
Completion of a high school diploma or equivalent, and three years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts preferred.
This job requires ability to perform the following:
Carrying or lifting items weighing up to 50 pounds
Moving about the kitchen
Handling food, objects, products, and utensils
Bending, stooping, kneeling
Other:
Ability to be organized and work well under pressure while running a multi-outlet kitchen.
Ability to create seasonal menus in conjunction to event packages.
Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with employees and guests that reflects highly on the hotel, the brand, and the Company.
Continuous communication with team members though pre-shifts, trainings, and department meetings.
Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
Reading and writing abilities are utilized often when giving and receiving instructions and preparing recipes.
Problem solving, reasoning, motivating, organizational and training abilities are used often.
Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
May be required to work nights, weekends, and/or holidays.
Foster a learning environment for the sous chef and cooks with the ability to treat them with patience and empathy.
