Senior Kitchen Manager

The Banquet Sous Chef plays a key role in the planning and production of kitchen service, ensuring that quality assurance standards are met.

• Directs culinary teams in daily operations, guaranteeing seamless execution.
• Oversees the accurate and timely preparation of menu items.
• Assists with hiring, training, scheduling, evaluating, and coaching of culinary staff members.
• Communicates effectively with front-of-house staff regarding time guidelines, counts, and special dietary requirements.
• Conducts pre-service meetings to review menu offerings and ensures serving team has necessary information.
• Organizes and executes all events, taking responsibility in the absence of the Banquet Chef.
• Monitors inventory levels and supervises proper receiving, inspecting, repackaging, and storing of food orders.
• Maintains labor and food cost targets.
• Monitors attendance and approves hours for assigned employees.
• Ensures thorough cleaning and sanitation of kitchen equipment.
• Completes opening and closing procedures accurately.

Requires an associate degree or equivalent combination of education and experience. Three years of cooking experience in full-service restaurants, hotels, or resorts is also required, along with one year of supervisory experience and certifications such as HACCP, ServSafe, or California Food Handler's Certificate.