Sous Chef-Banquets
On-siteMinneapolis, Minnesota, United States
Minneapolis, Minnesota, United StatesOn-siteFull TimeLicense Or CertificationEnterprise
Full TimeLicense Or CertificationEnterprise
Job Summary
Oversee all Banquet Outlets and Cafeteria kitchen operations, including food preparation, staff supervision, and inventory management. Develop production schedules, create banquet menus, and maintain standardized recipe cards while managing food costs and budgets. Ensure kitchen cleanliness, safety compliance, and proper receiving and storage of all food items. Train kitchen personnel on Aimbridge Hospitality standards and handle guest requests or complaints. Maintain accurate record-keeping for invoices, transfer logs, and monthly food inventories. Work flexible hours as needed to complete job responsibilities.
Required Qualifications
- At least 3 years of progressive Banquet Kitchen experience in a hotel or a related field
- Must be computer proficient in Company approved spreadsheets and word processing
- Supervisory experience
- Must have a valid driver's license for the applicable state
- Must be able to convey information and ideas clearly
- Must be able to evaluate and select among alternative courses of action quickly and accurately
- Must work well in stressful high pressure situations
- Must maintain composure and objectivity under pressure
- Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary
- Must have the ability to assimilate complex information data etc from disparate sources and consider adjust or modify to meet the constraints of the particular need
- Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by coworkers and guests
- Must be able to work with and understand financial information and data and basic arithmetic functions
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