Sous Chef, Banquet Focused Position Profile
Reports to: Executive Chef, position is exempt
WHO WE ARE
Hotels done differently. It is not just a slogan; it is who we are in everything we do. We believe in the power of People, Place, and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates' pride in who they are, where they live and who we serve.
A little bit rebel, a little bit refined, The Populus is smart and sophisticated, charming, and confident, and always down for shaking up the status quo. Consistently moving the needle on what a social club can be, Populus thrives on the counterculture spirit, constantly challenging what it means to gather and engage while connecting guests to each other and what inspires them. Populus believes the more interested you are, the more interesting you are!
Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels. At Populus, the ideals of Opportunity, Equity, and Inclusion (OEI) for our members are at the forefront of the community and the environment we will create.
WHO YOU ARE
You are confident in your abilities to be a General (strategic thinker) and a Soldier (tactical doer). Your experiences have led you to understand that there is an art + science to the how and what an Account and Finance professional is responsible for; the passion to understand and support the direction of the business and the importance of knowing how people drive the success of the company. You enjoy the camaraderie of a team and know that everyone plays an important role, no matter their title. When one of the members of the team goes down, you are the first to jump in and pick them up. You know the ins and the outs of every accounting position in your office and are willing to jump in the trenches and find solutions to improving the process. Your experience and history will drive how you approach this role, but you are always striving to learn more. Glasses are always half full to you and laughter is the best medicine.
THE ROLE
The Banquet Sous reports to and works directly with the Executive Chef and Chef de Cusines of both restaurants. The individual takes lead on banquet and catering events, but also is an active participant in restaurant prep and service. It is critical that you possess a background and basic knowledge of culinary technique related to the F+B concept(s) for the hotel and have a keen understanding of food production and execution for catering and events. Banquet execution is expected to be of the same quality level of our restaurants. You are a highly organized individual and an expert in constant and consistent communication. You lead the team through your collaborative approach, being involved in a hands on manner along with setting up the team for success. Having the skills to mentor and teach your team of culinarians is a must for this position, as is demonstrating humility and genuine care for the items you create and the individuals who execute upon them.
WHAT YOU WILL DO
- Lead, manage and develop the banquet food operations of the hotel
- Oversee banquet controls and systems, including but not limited to, menus, build sheets, order guides, production guides, recipes and set up guidelines.
- Work with banquet managers to produce food of the highest quality for events in a timely manner
- Maintain banquet equipment and kitchen inventories
- Check and coordinate details of each banquet function according to banquet event order
- Complete required administrative tasks as defined in the Culinary Department's areas of responsibility for each chef.
- Be an active member of the chef team, helping with service and production in the restaurants.
- Operate, maintain and properly clean kitchen equipment. Work with property maintenance and third party vendors on any needed upkeep and repairs
- Uphold the kitchen standards of Populus.
- Check pars for shift use, out of-stock items or possible shortages. Assist in inventories and product ordering.
- Ensure sanitation standards that are set forth by the hotel, local, state and federal regulations are followed by associates
- Anticipate all materials and supplies needed and assure their availability
HOW YOU WILL LEAD
- Maintain a good working relationship with other associates by promoting teamwork and fostering a harmonious working climate.
- Partake in a positive work ethic and surrounding environment.
- Able to work alone without direct supervision.
- Demonstrate high degree of drive and determination.
- Constantly recommend service and product improvement to better the operation.
- Keep the work area clean and tidy at all times.
- Attend all required meetings.
- Follow proper payroll and uniform procedures.
- Maintain complete knowledge of and comply with all departmental polices/service procedures/standards.
- Assist with responsibilities and duties in other departments and as assigned by management.
- Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel.
WHAT YOU WILL NEED
- Reading, writing and oral proficiency in the English language
- Culinary Degree respected, but not required
- 3-5 years previous experience in culinary/food and beverage department head positions, with experience in event and banquet food production
- Proficiency with Microsoft Office
- Ability to appropriately cost out recipes
- Ability to effectively use prep lists to organize and stay ahead of production for events on the schedule.
- Excellent knowledge of food, with experience in event production and execution
- Ability to work alone without direct supervision
- Ability to work varying schedules to reflect the business needs of the hotel, including evenings, weekends and holidays
- Ability to continuously stand and walk for the majority of a workday
- Ability to lift and carry up to 30 pounds frequently
- Ability to push and pull up to 100 pounds frequently
- Ability to negotiate varied floor surfaces continuously
- Ability to carry over the shoulder occasionally
YOUR BENEFITS
- Paid time off
- Paid time off to volunteer in your community
- Strong sense of belonging through Opportunity, Equity, and Inclusion
- Free shift-meal prepared by our in-house culinary experts
- Food and Beverage Discounts
- Greatly discounted room rates for Aparium properties for you and your out-of-town guests
- Discounted pet insurance available through ASPCA to care for your best friend
- 401k participation available for full-time associates to grow your nest egg
- All full-time regular associates are eligible to enroll in our benefit plans that include medical, dental, vision and supplemental insurances
Salary: $60,000 - $70,000 annually
As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve.
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Aparium Hotel Group
paid time off, 401(k)
Oct 28, 2024 