Banquets Sous Chef

The Banquet Sous Chef for The Ojai Valley Inn, is serving the needs of the business, our guests, and our colleagues by planning, organizing, controlling, and directing the work of employees in the Banquet Kitchen Department.  Overseeing the food preparation of all banquet and catering events while ensuring superior quality and consistency at all times. Additionally responsible to assist and develop new banquet menus with the Executive Banquet Chef, prepare, test, taste and control out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions. 

Responsibilities

• Review Banquet Event Orders (BEOs) on a daily basis and make note of any changes.

• Brief the banquet kitchen staff daily about the upcoming and current functions.

• Supervises and coordinates all activities of cooks and banquet kitchen staff who are engaged in food preparation.

• Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute.

• Take physical inventory of food items for daily inventory, and be responsible for ordering, receiving, and storage of all banquet food items.

• Responsible for assisting with managing all day-to-day operations of the banquet kitchens and associate cafeteria, including their cleaning.

• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.

• Ensure that all staff prepare menu items following recipes in accordance with the hotel's operating standards.

• Review sales and expenses with the Executive Banquet Chef to ensure that the banquet kitchen is meeting budgeted costs.

• Maintains food preparation handling and correct storage standards according to the DOH standards.

• Reviews staffing levels to ensure that guest service, operational needs, and financial objectives are met.

• Able to assist with planning and executing multiple banquet functions, across multiple locations.

• Able to continually enhance the culinary experience of banquet or event guests.

• Able to help in cooking and food preparation, as and when required.

• Able to perform other duties as assigned by the management.

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Skills and Abilities

• Able to work flexible hours and days including holidays.

• Knowledge of current and updated culinary trends.

• Ability to lead and mentor a large team of culinary professionals.

• Able to plan and execute multiple events at the same time and cook in remote locations.

Required Qualifications

• Minimum of two years experience in a high volume banquet kitchen or restaurant, and a minimum of two years experience as a Sous Chef or above.

• AOS or higher degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.  Very good knowledge of food safety, sanitation, food preparation techniques.

The salary for this position is $85,000. This is the pay for this position that the employer reasonably expects to pay.  This position also may be eligible for bonuses, incentive comp, etc.  Decisions regarding individual salaries will be based on a number of factors, such as experience, type and of size of prior property experience, location, and education.