Banquet Sous Chef

The Skirball Cultural Center seeks a capable Banquet Sous Chef. Reporting to the Executive Chef, this position is responsible for the execution of all banquet events and for managing back-of-house staff during certain a la carte services, functioning as a liaison between the frontline kitchen staff, the Executive Chef, and the front of house management team.

Starting salary: $70,000 per year

Responsibilities:

• Plan, oversee, and assist in day-to-day culinary operations of the banquet kitchen as it pertains to banquets
• Lead the Banquet Kitchen Team in food preparation and presentation during all events.
• Assign detailed preparation and specific duties lists to auxiliary banquet kitchen staff for upcoming events
• Select, order, and inspect and use only the highest standard food product in preparation of all menu items as per Banquet Event Order (BEO)
• Oversee and aid in production and execution of menu items.
• Monitor the receipt, storage, and rotation of food (complying with health department regulations), including coverage, labeling, dating, and placing items in proper containers for kitchen service
• Supervise, aid, and inspect daily cleaning procedures of kitchen, walk-in, and freezers
• Help train and supervise kitchen employees on proper techniques, plating, and organization; evaluate employees’ performance, give guidance, and discipline as necessary; create and maintain schedules; ensure employees punch in and out at the correct times
• Maintain food and labor costs as budgeted
• Assist in creating new seasonal menu items in coordination with the Executive Sous Chef and Executive Chef
• Maintain effective communications with the Executive Sous Chef and Executive Chef concerning food production; maintain consistent communication with banquet cooks
• Continue self-education of hospitality industry using available tools such as internet, industry magazines, and books

Qualifications, Experience, and Attributes:

• Current Manager’s ServSafe Certificate
• Ability to navigate through event management websites such as Ungerboeck 
• Working knowledge of kashrut observance and Kosher products
• Working knowledge of methods, materials, and practices of volume food preparation and of sanitary methods used in food preparation and kitchen maintenance
• Experience calculating figures and performing mathematical functions to meet business needs 
• Physical ability to lift and carry heavy products and equipment and to stand and walk most of the working day
• Excellent oral and written communication skills and the ability to communicate production needs to key personnel so they understand expectations and parameters
• Managerial and leadership skills to manage a large team in a commercial kitchen
• Ability to work a flexible schedule, including evenings and weekends
• Preferred: fluency in Spanish