Banquet Sous Chef ($65,000-$70,000 annual salary)
The Broadmoor
- Colorado Springs, CO
- $65,000-70,000 per year
- Permanent
- Full-time
- 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
- 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
- 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.