Banquet Sous Chef

Job Responsibility:

Job Title: Banquet Sous Chef

Department - Culinary

Reports to: Executive Chef

Supervised by: General Manager

Position Overview:

The Banquet Chef with Heart of Niagara Hotels is a pivotal role responsible for leading the culinary team in delivering exceptional banquet experiences. The position reports directly to Executive Chef, Ryan Clarke, and takes direction from the General Manager, Tom Nitsopoulos. The Banquet Sous Chef will be instrumental in managing a diverse team, ensuring the production of high-quality banquet cuisine, and collaborating closely with various departments, including: operations, management, and the sales team.

Key Responsibilities:

• Leadership and Direction:

• Provide confident and effective leadership to the banquet culinary team.
• Work closely with the Executive Chef to implement culinary strategies and initiatives.
• Collaborate with the General Manager to align culinary operations with overall property goals, and branding.
• Team Management:

• Supervise and mentor a large culinary staff, fostering a positive and collaborative work environment.
• Conduct regular team meetings to communicate expectations, updates, and ensure a cohesive team culture.
• Train and develop banquet kitchen staff to maintain high standards of performance and professionalism.
• Culinary Excellence:

• Oversee the production of high-quality banquet dishes, ensuring consistency and excellence in taste and presentation.
• Maintain a keen eye on culinary trends and industry best practices to continuously elevate the banquet menu offerings.
• Research and development - possessing the ability to bring fresh ideas to the table and execute in a cost-effective manner.
• Manage cost - Labour/Food
• Communication:

• Demonstrate superior communication skills when interacting with team members, other departments, and external clients.
• Work closely with the sales team to understand and execute banquet event orders according to client specifications.
• Operational Collaboration:

• Collaborate with the operations team to streamline kitchen/banquet processes and optimize efficiency.
• Maintain effective communication channels with management to address any operational challenges and implement solutions.
• Diversity and Sensitivity:

• Foster a work environment that values and respects diversity, promoting inclusivity and sensitivity among the culinary team.
• Implement and uphold policies that ensure a diverse and inclusive workplace.

Qualifications:

• Proven experience as a Banquet Sous Chef or in a similar leadership role within a culinary environment.
• Culinary degree or equivalent professional certification.
• Strong leadership and organizational skills with the ability to manage and motivate a large culinary team.
• Excellent communication skills with the ability to work collaboratively across departments.
• Demonstrated commitment to diversity and sensitivity in the workplace.
• Creativity and innovation in menu development.
• Ability to thrive in a high-pressure, fast-paced environment.

We appreciate all applications, but only those selected for an interview will be contacted.

Heart of Niagara is an equal opportunity employer. We encourage applications from candidates of all backgrounds and experiences.