Executive Sous Chef, Banquets - Garde Manger

Primary Job Duties: Includes but is not limited to: Collaborate with the Executive Chef and General Manager to achieve/exceed budgeted labor and other cost centers, through proper planning and execution. Manage all aspects of personnel for back of house staff in a catering and banquet environment, including hiring, training, development, and corrective planning. Achieve daily sales and assigned cost goals. Develop menu standards and maintain food presentation quality. Maintain food and supply inventory, purchasing and receiving for both front of the house and back of the house products. Ensure sanitation procedures and organization of work areas adhere to all health code regulations and standards. Proxy to conduct regulatory inspections and ensure that all certifications are up to date.…