*Banquets Sous Chef
US-LA-New Orleans
Careers English
Req #: 101111
Type: Regular
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Overview: As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in 49 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. Responsibilities: The Banquets Sous Chef 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 Chefs 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 2 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.
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