Banquet Sous Chef

OVERVIEW
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.

We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.

For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.

At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.

SUMMARY/OBJECTIVE
The Banquet Sous Chef is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs. Additional, the Banquet Sous Chef is responsible for assisting with overseeing the production of all banquet products as well as assisting with ensuring that the quality and consistency of all banquet products produced and served falls with PUBLIC standards. The Banquet Sous Chef also assists the Executive Chef with the supervision of the Banquet Cooks and is also responsible for following PUBLIC recipes at all times.

ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Lead by example by inspiring your team to achieve and exceed PUBLIC targets to includes, but not limited to guest relations, team member relations, costs and efficiencies, and sales and revenue.
• Lead and ensure appropriate and effective focus on activities of the department and team on a day to day basis.
• Contribute to the strategic development of PUBLIC.
• Lead a team and prepare in accordance with quality, availability and seasonality of all banquets items.
• Lead and coordinate all event menu planning and implementation.
• Assist in recruitment, training and discipline of all kitchen staff.
• Provide coaching and discipline for event kitchen staff.
• Supervise cooking and other kitchen personnel and coordinates their assignments and arranges to ensure economical and timely food production.
• Support the Executive Chef in the supervision and coordination of all kitchen staff engaged in the preparation and cooking of all event and/orbanquet food items.
• Control work schedules, person on duty, absent, sick, and checks the daily attendance list.
• Find ways to improve the efficiency of the operating procedures that will benefit PUBLIC and our guests.
• Organize food production in a cost effective and hygienic manner.
• Assist in controlling food and labor costs.
• Find methods of reducing costs without affecting the level of service or product received by the guests.
• Responsible for minimizing waste/spoilage.
• Estimate current and daily requirements for events/banquets for food consumption based on event orders, daily menus, forecasts etc.
• Ensure event food standards and presentation are maintained and always improved.
• Ensure prep stations are properly stocked and are accurate to minimize repeat visits.
• Ensure that there is an adequate supply of food at all times.
• Ensure the hygiene and sanitation are observed in the kitchen area and tools and equipment are handled, maintained and used properly.
• Assist the Executive Chef in planning event menus; considers availability of raw food and ingredients, availability of skill required in preparing new menus, style and standards of PUBLIC.
• Check physical aspects all kitchen areas, cold-rooms, equipment and tools.
• Attend banquet and resume meetings as and when required.
• Resolve guest complaints, handling all guest interactions with the highest level of hospitality and professionalism, accommodating special requests whenever possible.
• Respond to guests’ requests in an accurate and timely manner, creating a positive outcome that will result in a memorable experience.
• Proper handling of VIP’s, recognize repeat guests and protect their privacy and confidentiality.
• Ensure that PUBLIC reporting procedures are aligned with applicable SOP.
• Ensure all hotel and restaurant policies, standards and local laws are followed.
• Ensure sanitation fundamentals and Health Department requirements that are set forth by PUBLIC, local, state and federal regulations are in compliance.

CORE COMPETENCIES
• Customer Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
DIFFERENTIATING COMPETENCIES
• Business Acumen
• Drive for Results
• Leading and Influencing
• Building Effective Teams
• Presentation Skills

EDUCATION AND EXPERIENCE REQUIREMENTS
• Two to four years’ experience or more in cooking and managing a culinary team in an upscale food and beverage operation
• A comprehensive, working knowledge of the hospitality business
• Previous hospitality experience preferred
• Degree from internationally recognized culinary institution preferred
• Ability to comprehend, read, write and speak English fluently

Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.

EEO M/F/M/V/D

OVERVIEW
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.

We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.

For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.

At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.

SUMMARY/OBJECTIVE
The Banquet Sous Chef is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs. Additional, the Banquet Sous Chef is responsible for assisting with overseeing the production of all banquet products as well as assisting with ensuring that the quality and consistency of all banquet products produced and served falls with PUBLIC standards. The Banquet Sous Chef also assists the Executive Chef with the supervision of the Banquet Cooks and is also responsible for following PUBLIC recipes at all times.

ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Lead by example by inspiring your team to achieve and exceed PUBLIC targets to includes, but not limited to guest relations, team member relations, costs and efficiencies, and sales and revenue.
• Lead and ensure appropriate and effective focus on activities of the department and team on a day to day basis.
• Contribute to the strategic development of PUBLIC.
• Lead a team and prepare in accordance with quality, availability and seasonality of all banquets items.
• Lead and coordinate all event menu planning and implementation.
• Assist in recruitment, training and discipline of all kitchen staff.
• Provide coaching and discipline for event kitchen staff.
• Supervise cooking and other kitchen personnel and coordinates their assignments and arranges to ensure economical and timely food production.
• Support the Executive Chef in the supervision and coordination of all kitchen staff engaged in the preparation and cooking of all event and/orbanquet food items.
• Control work schedules, person on duty, absent, sick, and checks the daily attendance list.
• Find ways to improve the efficiency of the operating procedures that will benefit PUBLIC and our guests.
• Organize food production in a cost effective and hygienic manner.
• Assist in controlling food and labor costs.
• Find methods of reducing costs without affecting the level of service or product received by the guests.
• Responsible for minimizing waste/spoilage.
• Estimate current and daily requirements for events/banquets for food consumption based on event orders, daily menus, forecasts etc.
• Ensure event food standards and presentation are maintained and always improved.
• Ensure prep stations are properly stocked and are accurate to minimize repeat visits.
• Ensure that there is an adequate supply of food at all times.
• Ensure the hygiene and sanitation are observed in the kitchen area and tools and equipment are handled, maintained and used properly.
• Assist the Executive Chef in planning event menus; considers availability of raw food and ingredients, availability of skill required in preparing new menus, style and standards of PUBLIC.
• Check physical aspects all kitchen areas, cold-rooms, equipment and tools.
• Attend banquet and resume meetings as and when required.
• Resolve guest complaints, handling all guest interactions with the highest level of hospitality and professionalism, accommodating special requests whenever possible.
• Respond to guests’ requests in an accurate and timely manner, creating a positive outcome that will result in a memorable experience.
• Proper handling of VIP’s, recognize repeat guests and protect their privacy and confidentiality.
• Ensure that PUBLIC reporting procedures are aligned with applicable SOP.
• Ensure all hotel and restaurant policies, standards and local laws are followed.
• Ensure sanitation fundamentals and Health Department requirements that are set forth by PUBLIC, local, state and federal regulations are in compliance.

CORE COMPETENCIES
• Customer Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
DIFFERENTIATING COMPETENCIES
• Business Acumen
• Drive for Results
• Leading and Influencing
• Building Effective Teams
• Presentation Skills

EDUCATION AND EXPERIENCE REQUIREMENTS
• Two to four years’ experience or more in cooking and managing a culinary team in an upscale food and beverage operation
• A comprehensive, working knowledge of the hospitality business
• Previous hospitality experience preferred
• Degree from internationally recognized culinary institution preferred
• Ability to comprehend, read, write and speak English fluently

Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.

EEO M/F/M/V/D