HomesteadRecruiter Since 2001
the smart solution for Homestead jobs

Banquet Sous Chef

Company: Cheeca Lodge & Spa
Location: Homestead
Posted on: August 4, 2022

Job Description:

Located on 27 lush oceanfront acres in the heart of the Florida Keys, and embodying the essence of a tropical paradise and island escape, Cheeca Lodge & Spa beckons guests to relax, "be yourself", and create treasured memories with family, friends or colleagues. Newly renovated in 2018, its fresh sophistication - evoking the textures of its environmentally diverse surrounds - complements the spirited tradition of barefoot elegance, genuine service and warm hospitality that personifies this legendary island home. Its lush palm-fringed grounds, contemporary island d cor, myriad leisure pursuits and diverse coastal cuisine will continue to define Cheeca as a destination for both leisure and business, and champion its storied reputation as the pioneer of luxury in the Florida Keys.

I. Job Summary
The Banquet Sous Chef plans and supervises the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed guest expectations and attract future business.

II. Job Responsibilities

Responsible for the daily production of all banquet food.

Ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared.

Assists in the creation and recommends menu changes.

Recommends and implements procedural/production changes.

Analyze Banquet Event Orders, plan and coordinate the functions with the Catering staff to ensure the events meet/exceed customer expectations.

Assist in the creation and planning of menus and implement changes to continue to attract business.

Supervise banquet kitchen team members

Interview, schedule, train and develop team members

Resolve problems, provide open communication and conduct performance reviews

Guest Management
Ensure guest delight with quality and presentation of all menu items.
Assess guest satisfaction by visiting with dining patrons daily and reviewing guest comments.
Train wait staff to answer all questions pertaining to existing menus.
Attend team briefings.
Conduct team briefings as needed.

Culinary Management/Production
Deputise in the Executive Chef's absence.
Ensure all chefs des parties are familiar with the day's requirements.
Ensure that the necessary stocks are on hand at the right quality and quantity.
Ensure that fair discipline is maintained.
Ensure that all staff is treated fairly and with respect.
Ensure that timetables, leave rosters and attendance registers are up-to-date.
Ensure that all statutory, as well as Cheeca and State Board of Health regulations, are being strictly adhered to.
Ensure that all maintenance problems are timeously reported and followed up.
Ensure that all communications between restaurant and kitchen run smoothly.
Ensure that each cook receives the correct orders for the appropriate tables.
Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
Ensure that the dining room/restaurant personnel are "standing by" when delicate dishes are served.
Ensure that regular on-the-job training is carried out so that subordinate staff performs their duties correctly.
Ensure that commodities, i.e. fresh food, dry goods and cleaning materials, are correctly stored.

Financial Management
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory control.
Maintain control systems that will assure quality and portion consistency; monitor food shipments to ensure they meet established purchasing specifications.
Train staff on the economic impact of portion controls, proper food preparation and other cost controls.

Complete with a passing score: Onboarding, Guest Services and Sexual Harassment Prevention training programs.
Complete training on computer software systems.
Complete training on safe lifting procedures.
Complete training on bloodborne pathogens.
Complete training on food safety/contamination/cross-contamination prevention.
Responsible Vendors certification.
Complete training on prevention of slips/trips/falls in the food prep and service area.
Complete training on safe handling procedures and burn prevention.
Complete training on kitchen equipment safety.
Complete training on hazardous materials and material/product storage.
Complete training on fire protection systems -- use, care and prevention.

Perform other duties as assigned.

Description of Job Qualifications

Skills and Experience (Essential)
At least 18 years of age
Five or more years previous experience as a supervisor or chef in a reputable restaurant
Must be able to read, communicate effectively and have superb interpersonal skills
Must be able to work well under pressure while retaining tact and composure when resolving employee or guest complaints

Skills and Experience (Preferred)

Requires thorough knowledge of the catering and food profession

Requuires supervision/management skills
Communication in other languages is helpful

Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled Associated topics: baker, cafe, culinary school, dining chef, executive chef, grill chef, pastry, pastry chef, sushi chef, tavern

Keywords: Cheeca Lodge & Spa, Homestead , Banquet Sous Chef, Other , Homestead, Florida

Click here to apply!

Didn't find what you're looking for? Search again!

I'm looking for
in category

Log In or Create An Account

Get the latest Florida jobs by following @recnetFL on Twitter!

Homestead RSS job feeds