Sous Chef - Banquets- Full Time

Ocean Casino Resort

Required skills

About the Role
The Banquet Sous Chef is responsible for executing all resort wide banquet/catering events to the highest possible standards.

Role Responsibilities

Manage daily kitchen activities, including food preparation, management of staff, ensuring food quality freshness and safety, the execution of tastings and monitoring and ordering food items
Assists with the oversight of inventory, prep lists, purchasing decisions and staffing levels throughout each shift and event
Ensures all equipment is in running order and reports any issues to the Executive Sous Chef and Executive Steward for repair and maintenance
Ensures purchases and inventory are recorded properly and tie out to budget and executed events
Executes individual and group tasks, contributes to the menu development process in coordination with the Sales Team and Executive Sous Chef
Must be able to prepare or adjust the weekly kitchen schedule and attend BEO meetings as scheduled
Ensure state and local hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished product

Essential Functions

Periodically pushing and pulling heavy carts and lifting products in proper storage areas
Temperatures vary from hot to cold areas
Periodically taste and evaluate quality of food products
Required to be detailed oriented
Exposure to casino related environmental factors including but not limited to secondhand smoke, excessive noise, and stress related to servicing customers in a high pressure and fast paced environment.
Must be able to work holidays and weekends, as well as flexible shifts and/or unusual hours.
Must be able to stand for an entire shift and move throughout the hotel.
Must be able to lift to 55 lbs, push up to 50lbs.

Luxury hotel and casino resort in Atlantic City.

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