Executive Banquet Sous Chef

**POSITION OVERVIEW:** Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling storage of all food items in accordance with standards. Coordinate the purchase of all food and maintain menus, maintaining approved food costs and labor costs. This industry functions seven (7) days a week, twenty-four (24) hours a day. Regular attendance in accordance with company standards is essential for success in this position. **JOB RESPONSIBILTIES:** - Ensure proper staffing procedures to ensure the highest possible payroll productivity at the lowest possible costs in keeping with the standards of the management company. - Interview, train, supervise, counsel, schedule and evaluate staff. - Always maintain positive guest relations. Work to resolve guest complaints, ensuring guest satisfaction. - Communicate effectively with guests as well as team members and always maintain guest confidentiality. - Maintain knowledge of all hotel features/services, hours of operation, room rates, special packages and promotions, daily house count and expected arrivals/departures and scheduled daily group activities. - Be familiar with all local attractions/activities to respond to guest inquiries accurately. - Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. - Review the daily business levels, anticipate critical situations and plan effective solutions to best expedite these situations. - Ensure that all VIPs are pre-registered according to standards. Monitor VIP arrivals; greet and escort them to their room. - Review resumes for arriving groups; organize and coordinate master accounts and check-in/ pre-registration procedures. - Coordinate delivery time of amenities with Room Service, ensuring timely delivery. - Reach out to various corporate companies and sell them the use of our hotel, to hold their business conventions and to accommodate their guest - Contact event management companies and sell them the use of our hotel services to hold Weddings and other functions - Meeting with potential clients and ensuring that the hotel gets new clients - Keep a record of all the existing clients and prospective clients and contact them on a regular basis to inform them about new services or offers being given by the hotel - Agree upon the terms and conditions of the contract with a client and prepare the paperwork required - Make regular reports to the management of the hotel regarding sales details - Ascertaining that both the management of the hotel as well as the clients are happy with the contract - Assists in handling emergencies to protect our guests and associates and preserve the building and its systems during the emergency. Must act as quickly and responsibly as possible to return the building to its normal operating status. - Responsible for knowing and abiding by all department, Commonwealth Lodging Management and hotel policies and procedures. As well as the brand standards, policies and procedures. - This job description is not intended to provide a complete and comprehensive list of all job duties, requirements and responsibilities. Instead, it is provided as a general overview of the expectations for the position. **EDUCATION & EXPERIENCE:** - 3-4 years’ experience in a professional high volume and fast paced environment. - Culinary Certificate or Degree by an accredited culinary agency preferred. - Solid knowledge of current food trends and ethnic style cooking. - Certification in food handler’s manager program. - Satisfactorily communicate with guests, management and co-workers to their understanding. **PHYSICAL REQUIREMENTS:** - Exert physical effort in lifting/transporting at least 50 pounds. - Push/pull carts and equipment up to 150 pounds. - Endure various physical movements throughout the work areas. - Work environment- Kitchen, restaurant, and all areas of the hotel. Job involves working under va…