Part Time Banquet Sous Chef
SMG World - Fort Lauderdale, FL

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Must have the ability to organize and direct hot and cold line staff.
  • Directly supervise hot line staff. Assist (when necessary) in cold line production
  • Directly responsible for hot food quality and consistency
  • Answers to Executive Sous Chef and Executive Chef
  • Responsible for writing hot side prep lists day before is needed and turning them in to Executive Sous Chef
  • Work in conjunction with Garde Manger Chef
  • Compile and turn in to Executive Sous Chef order lists for hot side food items (as scheduled)
  • Hot box organization (hot plate counts, plate cover counts, number of boxes and proper labeling of hot boxes before items leave the kitchen)
  • Proper garnish for buffet or plate service
  • Performs related duties as assigned by Executive Chef.

  • Qualifications
    • 2-3 years as a Banquet or Sous Chef in a Convention Center or hotel environment preferred.
    • Florida food managers certificate
    • Must be able to work a flexible schedule (days, nights and weekends)
    • Able to work standing up for extended time periods
    • Good communication skills
    • High School Diploma or equivalent and Culinary Diploma or equivalent
    • Must be able to lift 50lbs.

    To Apply EMAIL: or fax resume to 954-765-5984

    SMG is an Equal Opportunity Employer M/F/D/V

    SMG World - 19 months ago - save job