Banquet Sous Chef
Benchmark Hospitality
- College Station, TX
- Permanent
- Full-time
All team members of the Texas A&M Hotel and Conference Center, a Pyramid Global Hospitality property, have the same fundamental responsibility: to take great pride in providing Howdy Hospitality to all guests while walking the Aggie Path of P.R.I.D.E. daily. Our jobs are not just to make a difference but to "Be the Difference" in the guest and fellow team member experience. All applicants should be of the highest character and hold themselves to the following Aggie Path of P.R.I.D.E. expectations:
- Positivity - We wake up daily and choose to bring a positive perspective, find the good in all things, and create an environment others want to be part of. Each team member is hired to project genuine and sincere positivity daily.
- Respect - We embrace and appreciate others and show consideration for their desires, interests, privacy, physical space, belongings, different viewpoints, philosophies, physical abilities, beliefs, and personalities. We choose to show respect, even when it is not given, not only to our guests but, more importantly, to each other.
- Integrity - We consistently demonstrate and live by sound moral and ethical principles. We choose to do this not because someone is watching, but because it is the right thing to do.
- Dedication - We are unyielding in our commitment to walking our path and dedication to “Being the Difference” in everything we do. We flex our proactive muscles in being more positive, respecting, and holding ourselves to an even higher commitment to integrity.
- Excellence - We always strive to make today a little better than yesterday.
- Assist the Executive Chef in the creation, plating presentation, and implementation of banquet menus.
- Respectfully collaborate with leaders and teams outside of the culinary department in a professional, courteous manner, to develop and execute daily service, catered functions, and special events.
- Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.
- Attract, train, and lead the development of culinary talent.
- Act in the absence of the Executive Chef to complete the daily ordering using the current par levels for all outlets, the employee cafe, and banquets.
- Assist the team when needed with any function within the culinary department (cook, steward, etc.).
- Conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns, and improvements if needed.
- Conduct daily meetings with the team to ensure their preparation; efficiently communicate all pertinent information.
- Attend applicable meetings as a supervisory representative of the culinary team.
- Monitor the finances of the department, analyze and control costs, and oversee the budget to achieve a profitable operation.
- Have a full knowledge of food allergens and handle any guest with food allergies with a high sense of urgency.
- Work with the culinary team to ensure prep sheets are updated and being properly used daily.