Sous Chef OEM-Banquets

The Sous Chef-Banquets is responsible for assisting in the preparation of all food items based on standardized recipes for Banquets Outlets and Employee Cafeteria (as applicable) while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for assisting the Banquet Chef in ensuring the cleanliness sanitation and safety in the kitchen work and storage areas while minimizing waste and maximizing cost/production ratio. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities.

QUALIFICATIONS:

• At least 3 years of progressive Banquet Kitchen experience in a hotel or a related field.
• Must be computer proficient in Company approved spreadsheets and word processing.
• Supervisory experience required.
• Must have a valid driver's license for the applicable state.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful high pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.
• Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by coworkers and guests.
• Must be able to work with and understand financial information and data and basic arithmetic functions.

RESPONSIBILITIES:

• Approaches all encounters with guests and employees in an attentive friendly courteous and service-oriented manner.
• Maintains regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel.
• Maintains high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working.
• Complies at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
• Maintains a warm and friendly demeanor at all times.
• Assists in maintaining food costs within budget guidelines.
• Establishes and maintains a file of recipe cards according to Aimbridge Hospitality standards.
• Motivates coaches counsels and disciplines all Kitchen personnel according to Aimbridge Hospitality S.O.P.'s.
• Provides training on a rotational basis using the steps to effective training according to Aimbridge Hospitality standards.
• Assists with all Kitchen interviews and follow hiring procedures according to Aimbridge Hospitality S.O.P.'s.
• Ensures implementation of all Aimbridge Hospitality policies and all house rules.
• Prepares implements and maintains a record of food specifications.
• Oversees all Banquet Outlets and Cafeteria kitchen work areas including cooks and stewards as applicable.
• Maintains a clean kitchen by implementing and maintaining a standard of 'Clean as You Go.'
• Maintains proper record keeping (receiving tickets invoices and transfer logs) according to Aimbridge Hospitality standards.
• Supervises staff in all food preparation including proper receiving and storage of all food and food-related items.
• Completes all paperwork required by Aimbridge Hospitality on a timely basis.
• Assists in the development /adhere to kitchen budget according to Aimbridge Hospitality standards.
• Participates in and oversee monthly food inventories.
• Creates Banquet Menus and Food Presentation for plaiting and buffets.
• Ensures training of all Banquet Outlets and Cafeteria Kitchen personnel as applicable.
• Trains all kitchen staff to Aimbridge Hospitality standards using the steps to effective training according to Aimbridge Hospitality standards.
• Maintains a professional working relationship and promote open lines of communication with managers employees and other departments.
• Ensures that Kitchen employees are at all times attentive friendly helpful and courteous to guests all other employees and managers.
• Maintains follow through for all guest requests and complaints presented to the kitchen.
• Develops production schedule for work assignments.
• Attends BEO meetings and any other functions as required by management.
• Plans employee menus and oversee Employee Cafeteria room.
• Oversees all banquet food display merchandising including prop use and buffet decoration.
• Maintains an organized and comprehensive filing system with documentation of purchases vouchering schedules forecasts reports and tracking logs.
• Maintains required pars of all stock.
• Performs any other duties as requested by the Executive Chef and General Manager.

WELCOME TO THE QUEEN MARY!

Once a world-class ocean liner, the Queen Mary Hotel offers guests unique accommodations and a wide array of attractions that simply cannot be found anywhere else.

UNIQUE LONG BEACH HOTEL ACCOMMODATIONS

Whether it’s the authentic polished wood paneling, the original 1930s artwork, the Art Deco style or the operable porthole(s), there’s no question that the Queen Mary Hotel is unlike any other Southern California hotel. Each stateroom is unique with its own personality and offers a real glimpse into what transatlantic travel was like during the 30’s, 40’s and 50’s. With an impressive history and tradition of excellence, the Queen Mary Hotel is more than a place to rest one’s head – it’s an entire experience.

THE QUEEN MARY EXPERIENCE

From historic tours, to paranormal attractions, shops, spa and various events, there are a wide variety of things to do and see while aboard the ship. We hope you enjoy your stay aboard the Queen Mary and take advantage of all the wonderful sites, sounds and tastes, the ship has to offer.

About Evolution Hospitality

As the dedicated lifestyle vertical at Aimbridge, Evolution Hospitality creates distinct lifestyle experiences and drives performance throughout our curated collection of independent, luxury, boutique, lifestyle, and soft brand hotels, as well as restaurants, bars, and lounges throughout North America. At Evolution Hospitality, our focus on equal parts culture and results is what determines who makes the cut to be a part of this talented group, both at the corporate office and in the field. Honesty and humility are just as important as intellect and ability, and each member of the team embraces the challenge of becoming a better human being, both personally and professionally, as part of the package. And it’s this magical combination of brilliant, caring individuals that makes Evolution Hospitality the world-class operation it is today.

As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality.

After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following:

• Now offering Daily Pay! Ask your Recruiter for more details
• Medical, Dental, and Vision Coverage
• Short-Term and Long-Term Disability Income
• Term Life and AD&D Insurance
• Paid Time Off
• Employee Assistance Program
• 401k Retirement Plan