Three years as a Banquet Chef, or an Executive Sous Chef or as a Sous Chef in a high-volume environment.
Assist the Executive Chef, Banquet Chef, and Restaurant Chefs, in food production, sanitation, payroll, food cost control and Food Track in order to ensure the guests and owners expectations are exceeded. Overseeing primarily the Banquet operation.
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.
Specific Job Knowledge, Skill and Ability:
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.