Sous Chef-Banquets

Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures. Estimate daily production needs weekly and communicate these requirements to kitchen personnel. Personally prepare and cook foods of all types, including creating decorative food displays and maintaining purchasing, receiving, and storage standards. Supervise cooks and workers, leading shifts while executing requests based on required specifications. Ensure employees understand expectations, participate in performance appraisals, and provide coaching to meet performance and budget goals. Handle guest problems and complaints while maintaining high sanitation and food handling standards.