Banquet Sous Chef presso The Grand America Hotel

Duties & Responsibilities:   

• Schedule, supervise, and train kitchen staff as needed
• Praise, discipline, and counsel personnel as appropriate
• Administer performance reviews
• Create, plan, develop, and execute the production of menu items
• Oversee food purchasing for the venue
• Oversee equipment maintenance and sanitation

 Qualifications:    

• Must have at least 5 years of experience in various roles in a commercial kitchen 
• Menu development and planning 
• Extraordinary attention to detail 
• Ability to work and lead a team under pressure
• Ability to always hold self and team to company standards
• Ability to delegate tasks as needed