Hotel Banquet Sous Chef | Job Descriptions |
Job Descriptions

Hotel Banquet Sous Chef

Reports to
Banquet Chef
To achieve catering revenue, profit and customer satisfaction goals by overseeing the preparation of the menu and managing the operation of the kitchen
  • Guests
  • Employees
  • Management Team
  • The local community
  • Vendors
Indicators of Success
  • Achievement of customer satisfaction and loyalty goals
  • Achievement of food and beverage revenue, profit and customer satisfaction goals
  • Achievement of employee satisfaction and retention goals
  • Achievement of the hotel’s financial goals
Areas of Responsibility
  • Participate in the development and implementation of business strategies for the catering area that are aligned with the hotel’s overall mission, vision, values and strategies.
  • Implement strategies for the kitchen that support achievement of the catering department’s goals.
  • Monitor status regularly and adjust strategies as appropriate.
  • Create an environment for employees aligned with the culture through constant communication and reinforcement.
  • Deliver the company experience for guests and employees.
  • Communicate and reinforce the service vision of the hotel to employees.
  • Create an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences provided by employees.
  • Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer’s perspective as well as from a business perspective.
  • Keep current on pulse of the guests, constantly seeking opportunities to follow up on their experience.
  • Provide employees with the tools and environment they need to deliver the company experience.
  • Develop and implement strategies and practices that support employee engagement.
  • Create luxury for the senses by managing the food preparation for a fine restaurant catering experience.
  • Work with Executive Chef to develop the catering menu.
  • Ensure adherence to company standards of food quality.
  • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
  • Supervise the daily set-up for the menu; anticipate business volume and stock work areas accordingly.
  • Ensure unused food is stored properly to minimize waste and maximize quality.
  • Recruit and select staff.
  • Develop and implement training plan for employees that includes culinary skills, customer service skills and kitchen safety.
  • Ensure that proper sanitation practices are followed.
  • Schedule staff based upon forecasted volumes.
  • Analyze business volume and product usage daily.
  • Anticipate business volume by consulting with catering director and banquet manager daily and to coordinate service.
  • Manage inventory of food for assigned outlet; provide executive chef with recommended stocking levels and purchasing requisitions.
  • Prepare reports summarizing catering profitability, customer satisfaction, etc.
  • Keep current with local competition; continually seek ways to improve skills and culinary and management expertise.
Success Factors
  • Focus on the customer: Seek to understand the internal/external customer and meet the needs of both the customer and the company.
  • Apply professional, product or technical expertise: Demonstrate the ability to apply technical, professional or product expertise to real world situations.
  • Attend to detail: Ensure that data is accurate and work is thorough, meeting the highest standards.
  • Foster teamwork: Work well in a team environment and motivate teams to sustain exceptional levels of performance.
  • Improve continuously: Constantly assess and adapt current practices to perform a task better, faster or more efficiently.
  • Think creatively: Develop innovative approaches and imaginative solutions that meet real needs.
  • Build strong relationships: Foster trust and cooperation among coworkers, customers and suppliers. Develop and sustain personal contact in order to provide mutual benefit.
  • Share information: Provide information so that coworkers, customers and suppliers understand and can take action.
  • Drive for results: Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.
Key Skills and Requirements
  • Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels.
  • Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.
  • Organization: Demonstrate ability to proactively prioritize needs and effectively manage resources.
  • Planning: Skillfully in determine whether tasks should be attempted, identifying the most effective way of completing the task and preparing to overcome expected difficulties.
  • One to two years experience in cooking and managing a culinary team in a luxury food and beverage operation
  • Degree from internationally recognized culinary institution preferred
Hotel Banquet Sous Chef.doc