Assistant Sous Chef - Banquets

Oversee and coordinate cooks and kitchen staff in banquet operations; determine food presentation and decorative displays; manage portion control, garnishes, and display to ensure quality; monitor stock and food safety; inform service staff of menu specials and out-of-stock items; assist with hiring, training, scheduling, evaluating, counseling, and motivating kitchen employees; enforce safety, cleanliness, and professional standards; maintain logs and ensure adherence to quality expectations; develop positive team relations and respond to employee concerns; communicate clearly with staff and guests to deliver high-quality experiences; perform other reasonable duties as requested by Supervisors.