PRIMARY OBJECTIVE OF POSITION :

The Banquet Sous Chef will be responsible for creative and exciting banquet menu items, both appetizing and visually appealing. Create and maintain a positive work environment through coaching and leading staff. While establishing creative and exciting menu products, both appetizing and visually appealing. Work and maintain good working relationships with other work areas.

Meets with meeting planners and social catering event Coordinators to develop personalized menus. Direct, train and monitor performance of Banquet team.  Maintain organization, cleanliness and sanitation of work areas and equipment.

RESPONSIBILITIES AND JOB DUTIES :

• Assign, in detail, specific duties to all banquet employees under supervision for efficient operation of banquets kitchen.
• Employ math skills to follow recipes, prep sheets, and inventory controls.
• Select, train and supervise Banquets kitchen staff in the proper preparation of menu items and all areas of kitchen operations.
• Schedule banquets culinary staff so that proper coverage is maintained while keeping payroll costs in line according to established budgets and re-forecasts.
• Ensure proper receiving, storage (including temperature-setting) and rotation of food products to comply with Health Department regulations.
• Adhere to control procedures for cost and quality, portioning, presentation.
• Maintain specific set food and labor cost, established budgeted numbers and re-forecasts.
• Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.
• Maintain vacation schedule for proper staffing.
• Report any equipment in need of repair to chef and engineering, for service.
• Perform other duties as requested, such as V.I.P. parties and staff meetings.
• Maintain complete knowledge of and ensure staff compliance with all departmental/hotel policies and procedures.
• Establish the day's priorities and assign production and prep tasks to staff to execute.
• Review banquet function sheets and make notes of any changes; post function sheets for the next 7 days.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.
• Take physical inventory of specified food items for daily inventory.
• Requisition the day’s supplies and ensure that they are received and stored correctly.  Communicate needs with Purchasing and Storeroom personnel.  Ensure quality of products received.
• Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
• Ensure that staff report to work as scheduled; document any late or absent employees.
• Coordinate breaks for staff. 
• Inspect grooming and attire of staff; rectify any deficiencies.
• Check and ensure that all opening duties are completed to standard.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Be aware of any shortages and make arrangements before the item runs out.
• Be familiar with all hotel services/features and local attractions/activities to respond 
• Inspect the cleanliness of the line, floor, and all kitchen stations. Direct staff to rectify any deficiencies.
• Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Complete work orders for maintenance repairs and submits to Engineering. Contact Engineering directly for urgent repairs.
• Assist Catering department with developing special menus for functions; meet with clients as requested.
• Supervise and direct the organization and preparation of food for the employee cafeteria.
• Review sales and food cost daily; resolve any discrepancies with the Controller.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Ensure that excess items are utilized efficiently.
• Monitor and ensure that all closing duties are completed to standard before staff signs out.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff.  Reevaluate positions in the kitchen and make changes wherever necessary.
• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.
• Conduct scheduled performance appraisals.
• Interview and hire new personnel according to hotel policies and standards.
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.  Adjust schedules throughout the week to meet business demands.
• Prepare daily/weekly payroll reports.
• Document pertinent information in the logbook and follow up on items notated during other shifts.
• Plan and conduct monthly departmental meetings.
• Attend weekly staff meetings, F&B meetings, pre-convention meetings, and B.E.O. review meetings.
• Research local farm products, new suppliers, and special markets.
• Schedule and conduct month-end inventories.

PHYSICAL DEMANDS :

Ability to lift, push, or pull material weighing up to 50 pounds. Standing for prolonged periods of time is possible. Walking, talking, bending, seeing, hearing, lifting, carrying, stooping, reaching, pushing, pulling, reaching, feeling, grasping, holding.

Dexterity to perform precession tasks with hands, fingers, and wrists. Considerable repetitive motion of hands, fingers, wrists, and shoulders is likely.

SPECIAL SKILLS REQUIRED :

• Ability to supervise, train and direct employees; give correction when needed.
• Thorough knowledge of food products, standard recipes and proper preparation.
• Knowledge of food cost controls.
• Advanced working knowledge of food safety and sanitation.
• Ability to communicate in English with guests, co-workers and management to their understanding.
• Ability to compute basic mathematical calculations.
• Ability to provide legible communication.
• Ability to maintain hotel standards, policies and procedures with all kitchen personnel.
• Ability to prioritize, organize, and delegate work assignments.
• Ability to direct performance of kitchen staff and follow up with corrections where needed.
• Ability to motivate kitchen staff and maintain a cohesive team.
• Ability to promote positive work relationships with service personnel and other departments.
• Ability to ascertain staff training needs and provide such training.
• Ability to be a clear thinker analyzes and resolves problems, exercising good judgment.
• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to work well under pressure of organizing and attaining production schedules and timelines.
• Ability to maintain good coordination.
• Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line.
• Ability to work long hour shifts when needed due to business.
• Ability to work with all products and food ingredients involved.
• Ability to use all senses to ensure quality standards are met.
• Ability to operate, clean and maintain all equipment required in job functions.
• Ability to perform job functions without direct supervision.
• Ability to ensure security of kitchen access, products and hotel property.
• Ability to work all stations in kitchen.
• Finger/hand dexterity in order to operate food machinery.
• Ability to grasp, lift, and/or carries, or otherwise, move goods weighing a maximum of 50 lbs. on a continuous schedule.

EDUCATION REQUIRED :

High school diploma or equivalent vocational training certificate.

Culinary College Degree preferred

EXPERIENCE REQUIRED :

3-5 years previous supervisory experience in a similar position at a five-star hotel or restaurant.

LICENSES OR CERTIFICATES :

Certification of culinary training or apprenticeship.

Food handling and sanitation certificates.

SALARY RANGE :

$56,784 - $70,980/annually, plus banquet incentives

BENEFITS INCLUDED FOR FULL-TIME COLLEAGUES :

• Vacation Pay and Sick/Personal time (in accordance with Chicago Paid Leave and Paid Sick Leave Law)
• Paid Holidays
• Medical, Dental and Vision Insurance for you and your family (employee paid partial premiums)
• Basic Life Insurance, AD&D, and Short-Term Disability (company paid)
• Long Term Disability, Additional Life Insurance, Child Life, Spouse Life, Pet Insurance, ID Theft Protection Coverage, Prepaid Legal, Critical Illness, Hospital Care, Accidental Injury Supplemental Plans (available for purchase)
• 401k plan with Roth option and employer match
• Free meals while on duty
• Uniforms and cleaning of uniforms (for applicable positions)
• Free and discounted hotel stays
• Discounted parking
• Guidance Resources – company paid benefit for personal counseling

EOE, Including Disability/Veterans

About Langham Hospitality Group

A wholly owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East.

LHG's approach to hospitality centers on open and genuine interactions with guests, colleagues and the world around us. With dedicated colleagues across four continents, we foster an engaging and respectful workplace to nurture careers, delight guests, and embrace the company's vision to building great memories together.

Majestic views of the cityscape, the Chicago River, and Lake Michigan. All housed in a skyscraper designed by renowned architect Mies van der Rohe. Situated in downtown Chicago, our hotel is mere minutes from the Loop, Grant Park, Magnificent Mile, Millennium Park, and Navy Pier. Discover the perfect blend of convenience and stylish comfort only at The Langham, Chicago.