Banquet Sous Chef - Weddings & Special Events

The Waterview is an upscale banquet facility with an award-winning reputation for excellence and elegance. The venue hosts almost 300 events annually, the majority of which are weddings.

The Waterview offers a rewarding career and a great environment for culinary professionals:

• We only host banquets (no restaurant, a la carte, bar, etc.)
• Our event schedule and menus are determined months in advance, making scheduling predictable.
• We are an on premise caterer with all events hosted at our Monroe, CT property.
• Our kitchen facilities are spacious and filled with state-of-the-art equipment.
• Waterview belongs to a family of facilities including two other CT venues and one in NY so you are joining a larger team of culinary professionals.

This position is a great fit for an experienced Sous Chef: the position plays a critical role in the production and presentation of food served at all of our events. We typically host two large banquet events at the same time, and cater for groups of 100 to 500+.

Summary

The Banquet Sous Chef is responsible for the planning, preparation, production and control of all menu items at Waterview with the goal of outstanding food quality, presentation & guest experience. This will require taking a leadership role in the kitchen and overseeing the work of other culinary team members, as well as keeping an eye out for problems that arise in the kitchen.

Reports to: Executive Chef

Position Details:

• Successful culinary planning, preparation, production and control under the direction of the Executive Chef
• Analyze Banquet Event Orders to plan and coordinate the food portion of client functions.
• Oversee and direct work of other culinary team members (Line Cooks, Utility Workers) with the goal of ensuring excellence in food presentation and production.
• Provide support to the Pastry Department as needed and requested by the Pastry Chef.
• Provide exceptional customer service to the Waterview Operations team (Event Managers, Coordinators, Assistants, Waitstaff).
• Host Action Stations on the floor/during events, providing a fun & safe guest experience.
• Opportunity to serve as the department head for culinary operations in the absence of the Executive Chef
• Adhere to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation
• Opportunity to assist in menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, and personnel management to include hiring, firing, counseling, coaching and developing culinary team members.
• Assist fellow team members and other departments wherever necessary to maintain positive working relationships.

Requirements

• A.O.S. Degree in Culinary Arts or culinary certificate and at least five years of culinary experience.
• Very strong experience with food production for large catering or banquet functions
• Batch cooking and high volume cooking experience required
• Strong culinary/kitchen management experience
• Excellent knife skills
• Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• ServSafe Certified
• High level of stamina to be able to work long hours on your feet, perform some heavy lifting (up to 40lbs) and work hours that are often early in the morning or late at night.
• Physically able to handle the stress to the body and mentally prepared to persevere through repetitive tasks.

Job Type: Full-time

Pay: $55,000.00 - $70,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 5 years

Pay rate:

• Yearly pay

Weekly day range:

• Weekends as needed

Work setting:

• Fine dining restaurant

Experience:

• Culinary experience: 5 years (Required)
• Banquet/catering: 2 years (Required)
• Batch Cooking: 2 years (Required)
• Kitchen management: 1 year (Required)

License/Certification:

• ServSafe (Preferred)

Work Location: In person