ICONA Avalon- Banquet sous Chef

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.