Executive Sous Chef-LCC Production, Banquets and Catering
Under the direction of the Executive Chef, the incumbent is responsible for providing sound team leadership and direction to the production staff that consists of one or more Principal Cooks, Senior Cooks, Cooks, Assistant Cooks, Senior Food Service Workers and Food Service Workers in a high volume environment consisting of Luskin Conference Center production, Banquets and Catering, providing service to over 12,000 events per year. Assign, motivate, and monitor the work of others and be knowledgeable in the production of food items at off premise catering functions and events, banquets, and oversee staging, logistics, and event service. Prepare the most complex menu items and recipes according to culinary, production and quality standards. Accurately and appropriately utilize all production equipment and train and monitor others in its safe usage. Ensure gracious customer service and quality food is provided. Ensure team members adhere to all food handling and sanitation guidelines. Maintain accurate paperwork, including service records, temperature logs and production records. Other responsibilities include the supervision, scheduling and training of team members, maintaining food and labor cost controls, menu and recipe development. Interact in a positive manner with team members in a high volume banquet, catering and restaurant environment. Other responsibilities as assigned by management.
The target salary range for this position is between the posted minimum and $5,580 monthly, dependent on relevant work experience.