Job Information
Sage Hospitality Group Banquet Sous Chef in Fort Collins, Colorado
Why us?
Banquet Sous Chef
Are you ready to turn your passion for helping others into an unforgettable journey? At The Elizabeth Hotel & Emporium, we're not just about providing exceptional service, enriching lives one experience at a time. If you're looking for a workplace that fosters a sense of belonging then look no further!
Here's why YOU BELONG with us:
Creative Vibes : We're all about unleashing your creative spark! Whether it's through our curated art collection or the rhythmic melodies that fill our halls, there's always room to express yourself.
Endless Opportunities : Your career isn't just a job here, it's a journey. With 45+ properties across the US, there's a path for growth and development tailored just for you.
Work-Life Harmony : We get it – life is about balance. That's why we offer flexible schedules to ensure you can pursue your passions both inside and outside of work.
Community Connection : Making a difference isn't just a goal, it's our way of life. Join us in giving back to the Fort Collins community through volunteering and engagement initiatives.
So, what's the vibe at The Elizabeth Hotel? Picture this: Live music filling the air at the Magic Rat, stunning views and crafted cocktails at Sunset Lounge, tantalizing bites at the Emporium, and the perfect pick-me-up from Bowerbird coffee shop – all under one roof! Whether you're indulging in our amenities or creating unforgettable moments for our guests, every day is an adventure.
Come on over and let your work echo with us. Together, let's make the ordinary extraordinary!
Posting Expires on: 7/3/24
Job Overview
Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes. Position reports to the Executive Chef.
Responsibilities
Supervise daily production of food for all the catered events; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.
Supervise banquet kitchen employees; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.
Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.
Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Qualifications
Education/Formal Training
One or two years of post-high school education
Experience
One or two years of post-high school education
Knowledge/Skills
Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work.
Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Requires supervision/management skills. Requires oral and written communication skills.
Must have moderate hearing -to hear equipment timers and communicate with other staff.
Must have excellent vision to see that product is prepared appropriately.
Must have moderate speech communication skills to be able to communicate with staff.
Must have moderate comprehension and literacy to read and understand all BEO's
Physical Demands
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Lifting/Pushing/Pulling/Carrying: All these functions are essential because of the heavy production associated with Banquets. Items include food, small equipment, 75% of the time.
Bending does become necessary when using the lower oven for cooking, 5-10 times a day.
Full range of mobility and the ability to travel 30-50 feet on a regular basis, throughout the day.
Standing usually during preparation or plate -up to one hour at a time, usually 3-5 times a day.
No climbing required.
No driving required.
Environment
Inside 95% of full shift
Benefits
What’s in it for you?
Full-time Benefits:
Medical, dental, & vision insurance
Health savings and flexible spending accounts
Basic Life and AD&D insurance
Company-paid short-term disability
Mental health resources including an Employer Assistance Program (EAP)
Eligible to participate in the company’s 401(k) program with employer matching.
Paid time off for vacation, sick time, and holidays
Free Employee Meals (Wednesdays – Sundays)
Access to Fitness Center
Tuition Reimbursement
Great discounts on Hotels, Restaurants, and much more.
Discount rates on Sage and Marriott hotels and Sage Restaurants
Employee referral Bonus program ($500 for hourly roles and $1000 for salaried roles)
ID: 2024-23181
Position Type: Regular Full-Time
Property : The Elizabeth Hotel
Outlet: Emporium Fort Collins
Category: Culinary
Max: USD $55,000.00/Yr.
Tipped Position: No
Address : 111 Chestnut St
City : Fort Collins
State : Colorado
EOE Protected Veterans/Disability