ICONA Avalon- Banquet sous Chef at ICONA RESORTS 1

Avalon, New Jersey, United States -

Full Time

Start Date

Immediate

Expiry Date

12 Sep, 26

Salary

0.0

Posted On

14 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Banquet Food Production, Menu Development, Food Cost Management, Inventory Control, Staff Supervision, Health and Safety Compliance, Culinary Techniques, Event Coordination, Team Leadership, Time Management, Stress Management, Recipe Creation

Industry

Hospitality

Description

Job DetailsJob Location: Iconavest Operating LLC - Avalon, NJ 08202Job Title Banquet Sous Chef Classification Exempt Reports to Executive Chef Job Description Summary/Objective The Banquet Sous Chef is responsible for planning and directing food preparation in the kitchen under the direction of the Executive Chef. Essential Functions Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Lead banquet food production for weddings, corporate events, and special functions. Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations. Maintain food quality, presentation, and consistency standards. Assist with menu development, banquet tastings, and seasonal offerings. Manage food costs, inventory, ordering, and waste control. Ensure compliance with all health, sanitation, and safety regulations. Train and supervise culinary banquet team and ensure proper execution of menus. Coordinate with banquet operations and event management teams Stay current on Banquet industry trends. Identify new culinary techniques and presentations. Assist kitchen staff with food prep and recipe creation. Effectively reviewing, planning, and executing daily food service with the highest level of food quality and presentation for all dining outlets, banquets, and events. Assist in scheduling team members to ensure adequate and consistent levels of service. Ability to work well under pressure and handle multiple tasks at once, delegate responsibilities, and manage projects. Ability to maintain concentration and a well-organized work environment as well as the ability to think clearly. Adhering to clear performance expectations with the Executive Chef and Director of Food & Beverage. Attend company culture meetings. Performs other duties as directed. Weekly attendance to Aloha Culture Meeting. Competencies Communication Proficiency. Strategic Thinking. Teamwork Oriented. Leadership. Organizational Skills. Stress Management/Composure. Time Management. Supervisory Responsibility This position assists in managing the performance of the employees within the department. Work Environment This position operates in a commercial kitchen setting. The noise level in the work environment can be loud. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. The employee may be exposed to hazards including, but are not limited to, cuts, slipping, tripping, falls and burns. Frequent hand washing is required. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee is required to stand for long periods as well as walk, bend, stretch, and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. Must be able to lift 50-75 lbs. PHYSICAL ENVIRONMENTAL DEMANDS: Stand- Over 3/4th of the time Walk- Over 2/3rd of the time Sit- Under 1/3rd of the time Use hands to fingers, handle or feel- Over 2/3rd of the time Reach with arms and hands- Over 2/3rd of the time Climb or balance- Up to 1/3rd of the time Stoop, kneel, crouch or crawl- Up to 2/3rd of the time Talk or hear- Over 2/3rd of the time Lift minimum of 5lbs.- 75 lbs.- Over 2/3rd of the time Adherence to all policy and procedures delineated in the ICONA Handbook Position Type/Expected Hours of Work This is a full-time position. This role requires forty plus hours to include nights, weekends, and holidays. Travel No travel is expected for this position. QualificationsRequired Education and Experience BS in Culinary Arts. ServSafe Certification, preferred 3-5 years in Sous Chef positions in hotels, resorts, banquet facilities, and/or high-volume restaurants. Strong working knowledge of large-scale banquet event execution Strong leadership and team building skill set Automated food inventory management system experience Additional Eligibility Qualifications Compliant with state Alcoholic Beverage Control regulations. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Responsibilities

The Banquet Sous Chef plans and directs food preparation for weddings, corporate events, and special functions under the Executive Chef. They are responsible for maintaining food quality, managing costs, and supervising the culinary banquet team.