Banquet Sous Chef ($65,000-$70,000 annual salary)

The Broadmoor

  • Colorado Springs, CO
  • $65,000-70,000 per year
  • Permanent
  • Full-time
  • 28 days ago
Job Title: Banquet Sous ChefJob Pay Range: $65,000-$70,000 annual salaryJob Summary:The Broadmoor is committed to creating a culture of family and community while simultaneously providing a genuine, unforgettable experience for our guests and team. This role will play a key part in continuing to uphold our reputation and providing exceptional service to our guests.As a member of the Culinary team, this person will monitor and oversee all activities in the Banquet Kitchen, focusing on planning all aspects of food preparation and managing the Banquet team. The Banquet Sous Chef will assist with seasonal menu changes and development, mentoring cooks and focus on product consistency.Our employees represent the Broadmoor brand and are Ambassadors of our Forbes Five-Star and AAA Five Diamond Standards.What you will be doing:
  • Familiarize yourself with the banquet program in general: culinary, stewarding and service team.
  • Review and have a comprehensive knowledge of Forbes and AAA standards. Maintain Forbes Five-Star and AAA Five-Diamond ratings. Additionally, further our reputation in the industry and to continue to redefine the 5 star/5 diamond luxury experience.
  • Be a presence in the kitchen. Participate fully in banquet events. Touch every plate, ensuring that the concept & cuisine is properly executed as outlined by the Executive Chef.
  • Maintain and exceed department wide budgeted F&B goals, including labor, food and expenses department wide.
  • Participate in informative and educational pre-shift meetings and regular monthly staff meetings with proper documentation.
  • Continue to implement The Broadmoor standards and philosophy throughout the department, creating a sense of ownership and pride throughout the kitchens and back of the house areas.
  • Provide a safe, harassment free and respectful work environment and instill the importance of this throughout team.
  • Not only pass health inspection reports with zero violations, but also instill a sense of pride and respect in our chefs, cooks and stewards. The Banquet kitchens should be the example hotel wide for cleanliness, organization, safety & sanitation.
  • Provide and implement appropriate safety measures throughout the kitchen, preventing workplace accidents, theft, time stealing and any unsafe or unproductive working environments.
  • Coordinate with the ESC Banquets in an effective Preventative Maintenance Program. Ensure all repairs are reported in a timely manner and all hotel equipment is properly stored and maintained. This is to include hallways and loading docks just outside of your area.
  • Work side-by-side with the culinary, stewarding & service teams. Lead by example.
  • Assist with and understand all administrative documents for the banquet operation, including accurate menu guides, recipes, food cost sheets & daily station production lists.
  • Focus on Human Resource training. Engage in all training classes available and ensure that the culinary team is up to date with their training classes as well.
  • Recognize and acknowledge talent and skill sets throughout the property to help create placement and growth within the team.
  • Assist with setting up short term and long-term goals for all culinary team members to focus on placement and growth within the restaurant & department, including execution of 90 day & annual reviews.
  • Willingness to work in a fast-paced, team-oriented environment
  • Uphold and abide by all Broadmoor policies, procedures, and safety guidelines
This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that additional or different tasks be performed when circumstances change.What we are looking for:
  • High School diploma and ACF Apprenticeship or culinary school graduate; eight to ten years experience with a minimum of one year in culinary management. Experience in a full service, fast paced restaurant required.
  • Ability to directly supervise 10+ employees in the Culinary Department. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
  • Occasional heavy lifting (up to 100 lbs. with assistance) with a work environment that may be indoors and outdoors at times
  • Enthusiastic, friendly, and energetic team member who works well with others’
  • Strong interpersonal communication skills
*Reasonable accommodations will be made for individuals with disabilities*Don’t meet all the qualifications/required skills? If you are committed to joining a team that provides world-class service, we encourage you to still apply. At the Broadmoor, we are looking for exceptional team members that are willing to learn, grow and deliver 5-star service to our guests.Why Choose the Broadmoor (Benefits)Working at The Broadmoor is more than just a job. The Broadmoor invests in our employees by offering comprehensive benefits packages and opportunities to grow professionally. By joining our family, you will work with, and learn from, a diverse team of world-class professionals at the longest running Five-Star, Five-Diamond resort in the world.
  • Benefits – Employees are offered expansive benefits including Health & Dental, 401k, local discounts.
  • Career Development – We invest in our employees! As a member of the team, you will have the opportunity to grow your career. Whether pursuing career advancement, personal growth, or seasonal employment, we provide training and development opportunities to prepare you for your current role and future career.

The Broadmoor