Hybrid Banquet Sous Chef bei The Park Country Club of Buffalo Inc

Description

POSITION SUMMARY

The Banquet Sous Chef will be part of our Culinary team with their primary role being the production and execution of all food for banquet functions. This position required someone who is organized, detail oriented and can produce food for events of up to 500 people. The Banquet Sous Chef should have strong leadership skills and must have a hands on mentor-like approach to managing staff. This position will report directly to the Executive Sous Chef and Executive Chef. 

ESSENTIAL FUNCTIONS

•   Manages food production for banquet functions including menu planning and personnel supervision.
•   Managers food production for holiday buffets, Sunday brunch and other special occasions including menu development, costing and execution.
•   Assists with production of daily specials for restaurants when requested.
•   Assists in the hiring, training and on-going supervision of all employees involved with banquet food production.
•   Establishes and maintains professional standards of conduct and appearance at all times.
•   Assists/relieves Sous Chef whenever reduced banquet volume allows.
•   Establishes and adheres to food cost goals for banquet functions; takes corrective action as necessary to help assure that financial goals are attained.
•   Performs other special, ad-hoc duties as requested by the Executive Chef.

Requirements

POSITION QUALIFICATIONS

Competency Statement(s)

•   Analytical Skills - Ability to use thinking and reasoning to solve a problem.
•   Communication, Oral - Ability to communicate effectively with others using the spoken word.
•   Communication, Written - Ability to communicate in writing clearly and concisely.
•   Detail Oriented - Ability to pay attention to the minute details of a project or task.
•   Goal Oriented - Ability to focus on a goal and obtain a pre-determined result.
•   Motivation - Ability to inspire oneself and others to reach a goal and/or perform to the best of their ability.
•   Responsible - Ability to be held accountable or answerable for one’s conduct.
•    Working Under Pressure - Ability to complete assigned tasks under stressful situations.

Education

• Culinary degree (preferred but not required) 

Experience

• Three to seven years related experience

PHYSICAL DEMANDS

• Physical Abilities Lift /Carry
• Stand C (Constantly) 10 lbs. or less F (Frequently)
• Walk C (Constantly) 11-20 lbs. F (Frequently)
• Sit O (Occasionally) 21-50 lbs. F (Frequently)
• Handling / Fingering C (Constantly) 51-100 lbs. F (Frequently)
• Reach Outward C (Constantly) Over 100 lbs. N (Not Applicable)
• Reach Above Shoulder C (Constantly)
• Climb C (Constantly)
• Crawl N (Not Applicable)
• Squat or Kneel F (Frequently)
• Bend F (Frequently)
• Push / Pull
• 12 lbs. or less F (Frequently)
• 13-25 lbs. F (Frequently)
• 26-40 lbs. F (Frequently)
• 41-100 lbs. F (Frequently)

N (Not Applicable) Activity is not applicable to this occupation. 

O (Occasionally) Occupation requires this activity up to 33% of the time (0 - 2.5+ hrs/day)

F (Frequently) Occupation requires this activity from 33% - 66% of the time (2.5 - 5.5+ hrs/day)

C (Constantly) Occupation requires this activity more than 66% of the time (5.5+ hrs/day)

Other Physical Requirements

• Vision (Near, Distance, Color, Depth Perception)
• Sense of Sound (Must be able to hear other people talking)
• Sense of Smell
• Sense of Taste

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee may encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts, extreme cold (non weather) and extreme heat (non weather and weather related)