Sep 09, 2019

Sr. Sous Chef- Banquets

  • SLS Baha Mar
  • SLS Baha Mar, Baha Mar Boulevard, Nassau, The Bahamas
Full Time Chef Hospitality & Tourism Hotel Management Restaurant & Food Service

Job Description

Job Title:          Sr. Sous Chef- Banquets

Reports to:       Chef de Cuisine

SLS at Baha Mar’s Sr. Sous Chef- Banquets will work together with the Chef de Cuisine in managing the department and contributing to the success of SLS at Baha Mar by providing the highest quality, choice, and presentation of food in accordance with hotel policies and objectives whilst maintaining profitability in line with budget.

 

The Baha Mar culture begins with PASSION.

We have a passion for “BETTER THAN BEST” that leaves a lasting impression on our guests, and creates a timeless resort experience that is glamorous, fun and exceptional. Here is how you can “own the wow!”

  • Care deeply
  • Have a generous spirit
  • Thrive as part of a team
  • Pay exacting attention to details
  • Create emotional connections with our guests
  • Be strongly committed to Baha Mar’s success

 

What you will also have already accomplished:

  • 5-7 years of supervisory experience in a Banquet kitchen; Sous Chef preferred
  • Experience in the hospitality industry in a high end kitchen/restaurant preferred
  • High end/high volume experience preferred.
  • Culinary degree preferred

 

 Description of Responsibilities

SLS at Baha Mar’s Sr. Sous Chef- Banquets will be responsible for managing the department and contributing to the success of SLS at Baha Mar’s by providing the highest quality, choice, and presentation of food in accordance with hotel policies and objectives whilst maintaining profitability in line with budget. Responsibilities will include, but are not limited to:

  • Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems
  • Stay current with culinary concepts, practices and procedures
  • Ability to estimate food consumption and requisition or purchase food
  • Will select and develop recipes; standardize production recipes to ensure consistent quality and establish presentation technique and quality standards
  • Supervises and carries out the correct procedure of preparation, presentation and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient service
  • Supervises all kitchen areas to ensure a consistent, high quality product is produced- daily line checks and quality control
  • Works with the Executive Chef to establish result oriented objectives for the kitchen as well as personal objectives in regards to professional development
  • Ensures the profitability and successful operation of the kitchen
  • Controls direct labor costs associated with the kitchen staff-creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands-on support as required
  • Plan and price menus
  • Ensure proper equipment operation and maintenance
  • Ensure proper safety and sanitation in kitchen
  • Must be able to prepare selected items or for selected occasions
  • Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints