The Sous Chef-Banquets is responsible for assisting in the preparation of all food items based on standardized recipes for Banquets Outlets and Employee Cafeteria (as applicable) while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for assisting the Banquet Chef in ensuring the cleanliness, sanitation, and safety in the kitchen work and storage areas while minimizing waste and maximizing cost/production ratio. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities.

Responsibilities include:

• Approaching all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
• Maintaining regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling, which will vary according to the needs of the hotel.
• Maintaining high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working.
• Complying at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
• Maintaining a warm and friendly demeanor at all times.
• Assisting in maintaining food costs within budget guidelines.
• Establishing and maintaining a file of recipe cards according to Aimbridge Hospitality standards.
• Motivating, coaching, counseling, and disciplining all Kitchen personnel according to Aimbridge Hospitality S.O.P.'s.
• Providing training on a rotational basis using the steps to effective training according to Aimbridge Hospitality standards.
• Ensuring implementation of all Aimbridge Hospitality policies and all house rules.
• Preparing, implementing, and maintaining a record of food specifications.
• Overseeing all Banquet Outlets and Cafeteria kitchen work areas including cooks and stewards as applicable.
• Maintaining a clean kitchen by implementing and maintaining a standard of 'Clean as You Go.'
• Maintaining proper record keeping (receiving tickets, invoices, and transfer logs) according to Aimbridge Hospitality standards.
• Completing all paperwork required by Aimbridge Hospitality on a timely basis.
• Assisting in the development/adhere to kitchen budget according to Aimbridge Hospitality standards.
• Participating in and overseeing monthly food inventories.
• Creating Banquet Menus and Food Presentation for plating and buffets.
• Ensuring training of all Banquet Outlets and Cafeteria Kitchen personnel as applicable.
• Maintaining a professional working relationship and promoting open lines of communication with managers, employees, and other departments.
• Developing production schedule for work assignments.
• Attending BEO meetings and any other functions as required by management.
• Planning employee menus and overseeing Employee Cafeteria room.
• Overseeing all banquet food display merchandising including prop use and buffet decoration.
• Maintaining required pars of all stock.
• Performing any other duties as requested by the Executive Chef and General Manager.

• Now offering Daily Pay!
• Medical, Dental, and Vision Coverage.
• Short-Term and Long-Term Disability Income.
• Term Life and AD&D Insurance.
• Paid Time Off.
• Employee Assistance Program.
• 401k Retirement Plan.

• At least 3 years of progressive Banquet Kitchen experience in a hotel or a related field.
• Computer proficiency in Company approved spreadsheets and word processing.
• Supervisory experience required.
• Valid driver's license for the applicable state.
• Ability to convey information and ideas clearly.
• Effective problem-solving skills.
• Ability to maintain composure under pressure.
• Financial information understanding and basic arithmetic functions.