JOB SUMMARY Camp Lucy is looking for a Banquet Sous Chef, you will support and assist the Banquet Chef in the oversight of the banquet kitchen operation. Responsibilities include, but are not limited to, assisting in the preparation of food items for all Banquet meals, hiring, training, scheduling, and directing Banquet culinary staff; visually inspecting all food products to be served to ensure they all meet the quality standards set out by departmental and resort management. He/she is also responsible for assisting in ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste and maximizing cost/production ratio. QUALIFICATIONS: LICENSE/PERMITS REQUIRED : State or Local Law may require a certificate upon completion of state-certified proper food handling certification. ServSafe® certification is a plus. KNOWLEDGE OF COMPUTER HARDWARE OR SOFTWARE : Proficient computer skills should include; various computer programs, Micros system, e-mail and the Internet. Operating knowledge of food management systems is helpful. PREVIOUS EXPERIENCE REQUIRED : + 1 + years’ experience in Banquet production kitchen is preferred. + 1+ years of culinary supervisory experience in banquet and food service with inventory and purchasing knowledge and control is needed. + Prior experience with P&L accountability and/or managed food service experience with a proven ability to successfully control food costs are preferred. REQUIRED SKILLS : + Must be able to communicate, read, write, and speak English effectively. + Bi-lingual skills are preferred but not required. + Ability to calculate figures amounts such as proportions, percentages, area, circumference, and volume. + Excellent interpersonal service skills and organizational skills to plan time effectively. + Ability to work in a fast-paced, busy, and somewhat stressful environment, work under pressure and meet deadlines with particular attention to detail. + Supervisory, leadership, management and coaching skills needed. + Ability to communicate on various levels to include senior management, customers, vendors, and associates. + Proficient in menu development, cost controls, purchasing and inventory. + Ability to get along well with others, to demonstrate flexibility and patience, to work as a member of a team. + Culinary creativity and menu writing abilities. + Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentations. PHYSICAL REQUIREMENTS : + Must be able to work in a stationary position for long periods of times (up to 5 hours). + Must be able to work and be flexible with all shifts, weekends, and holidays. + Must possess the ability to access all areas of the kitchen, the ability to move frequently & freely about facility. + Must be able to withstand prolonged standing, stretching, bending, kneeling, lifting and carrying items weighing up to 50 lbs. without restriction. Banquet Sous Chef Job Expectations continued: + Ensure that all food and beverage products are consistently prepared and served according to the banquet facility recipes, portioning, cooking and serving standards. + Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the culinary preventative maintenance programs. + Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the kitchen areas, associates and guests. + Assist in maintaining paperwork for attendance records, payroll adjustments, payroll, monthly and yearly budgets, and Human Resource reporting requirements. + Assist in monitoring par and inventory levels for business, guest, and resort specifications. + Participate in training classes, Daily Promise shift meetings, BEO meetings, F&B meetings, and Manager Meetings when requested. + Keep an open line of communication with all departments and keep them posted on what is happening in the department. + Provide advice and suggestions to Banquet Chef and Executive Chef when needed. Benefits: Company discounts, Three weeks PTO, nine paid holidays,  Medical insurance, Dental and Vision.       Powered by JazzHR