Banquet Sous Chef - Full-time / Part-time

Job Overview As an integral member of the larger culinary team at Destination Hotels, the Banquet Chef is responsible for overseeing the culinary operation of the banquet department. S/he will train and motivate staff to exceed goals, while balancing profitability metrics. With focus on quality and production levels, the Banquet Chef will lead the culinary team and their mission to exceed customers' expectations related to food quality and dining experience. Essential Functions

Ensures the highest standard of quality control and menu development in the banquets kitchen

Plans and executes multiple banquet functions

Continually enhances the culinary experience of banquet guests

Supervises the performance, attendance, attitudes, appearance and conduct of the culinary team

Prepares operating and capital budgets and operate banquet kitchen within those guidelines

Communicates openly and professionally with guests and meeting planners

Must be able to professionally communicate with all team members

Consistently practice safe and sanitary food handling techniques

Maintain workstation and equipment safety and cleanliness Qualifications

Able to work flexible hours and days

Two year culinary arts degree required

Minimum of five years experience in a high volume banquet operation

At least three years supervisory experience preferred

Knowledge of food safety, sanitation, food products, and food service equipment

Previous experience maintaining professional and respectful work relationships City San Francisco State California Job Type Full Time Type of Position Entry Level Management