BANQUET SOUS CHEF

Lake Lawn Resort team members have always been the true heart and soul of our story. Since 1878, we’ve helped create life-long memories that span generations. We take pride in making every lakeside experience memorable for our guests through amazing team members like you. We are deeply committed to our core values which influence all our interactions, with our guests, clients, team, and our community. We create engaging and impactful environments that connect people and allow our talented and passionate team members to thrive. Please join us on our lakeside journey as part of our dynamic team at Lake Lawn Resort.

To supervise the food production team, interact and delegate workloads. To assist with the daily operations of the kitchen and create unique dishes/menus for our guests

• Assists in the daily operations of the Kitchen department.
• Train and supervise the staff of both areas utilizing an on-going training program.
• Administer appropriate discipline procedures as necessary and within the established guidelines.
• Prepares all food-related projects including banquets, room service, restaurant outlets, and special parties and catered events.
• Supervises the preparation of all food items and ensures that the dishes follow standardized company recipes and policy procedures.
• Assist in controlling food and labor costs by limiting waste and over production. Reducing staff as necessary to maintain budgeted expenses.
• Ensure staff is in proper uniforms, nametags and grooming standards are met.
• Ensure necessary training in safety, chemical use and accident prevention is completed.
• Document and relay all necessary paperwork to the Human Resources Department.
• Communicate with the Executive Chef on a regular basis concerning the progress and operations of the departments.
• Create food specifications to be purchased in accordance with hotel restaurant, banquet, and special event menus. (Work with the Purchasing Manager to purchase proper quantity of food items to be ordered).
• Minimize food costs through proper food rotation, reduction of waste and purchasing.
• Follow strict sanitation practices in accordance with the state health code regulations.
• Ensure that all food handling and production are done in the proper techniques.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must be at least 18 years or older
• High school or equivalent
• Culinary graduate with 2-5 years or previous chef experience
• Previous Sous Chef or Banquet Chef experience helpful but not mandatory

While performing the duties of this job, the employee is regularly required to stand; use hands to finger, hands to feel; reach with hands and arms as needed. The employee frequently is required to stand; and talk or hear. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, depth perception, peripheral vision, ability to adjust focus, and distance vision.

The position is indoors; and is exposed to hot, humid and/or cold conditions at times. The noise level in the work environment is usually moderate to loud. The staff member will work in a high traffic/high volume business environment and will be required to spend a majority of their time on their feet.

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