Banquet Sous Chef - FT

WHAT WE ARE LOOKING FOR: The ideal Banquet Sous Chef for Bear Creek is a proven Sous Chef focused on providing leadership in the Banquet Kitchen to produce high quality meals enhancing the guest experience. The successful team member will be able to work with their team as well as individually, have good communication skills, be detail oriented and foster the Bear Creek culture by focusing on our guests. This position will be an important member of the Banquet Team, ensuring the execution of established recipes as well as involvement in the creation of new recipes. The Sous Chef will ensure that meals are presented to ensure a high-quality food experience fulfilling our high dining standards. WHAT WE EXPECT FROM YOU: Make routine inspections of all equipment and kitchen areas to ensure that cleanliness and sanitary procedures are maintained and to ensure that all equipment is in proper working condition. Notify Chef and or maintenance department of any defects Ensure proper scheduling of employees based upon varying business volumes, in order to maximize efficiency. Make necessary adjustments as business levels require. Will work throughout all departments Order all food items Assist with hiring and training back of the house team members Ensure that all BOH products are stored properly and that storage areas are clean and well maintained. Ensure that all food products are properly labeled, dated and rotated Ensure that all BOH areas are 100% compliant with State of Pennsylvania health codes Assist in the daily operation of the hot line, garde manger and all production. Make sure that all specifications are correctly maintained. Perform monthly physical inventory; enter inventory in inventory control system within 24 hours of physical inventory Assist with other F&B outlets as needed Process invoices, update correct pricing, quantities and coding Assist with communicating with the front of the house, specials, shortages, etc. WHAT WE EXPECT FROM ALL BCMR TEAM MEMBERS: Acknowledge all guests and respond promptly to their needs, however busy and whatever time of day. Ensure unresolved incidents are reported to Manager/Supervisor Familiarity with all hotel services/features and local attractions/activities to respond to guest inquiries accurately Contribute to the team's success by accomplishing tasks and assisting with projects as needed Maintain knowledge and compliance with departmental policies, service procedures, and standards Work as a team member to ensure our guests have the best possible experience Understand emergency procedures and be able to apply them when necessary Report any incidents, property damage or injuries immediately to Manager/Supervisor Attend department meetings and training sessions as necessary Other duties as assigned by Manager and/or Supervisor Support Southern Management's Mission, Vision, and Values Comply with Bear Creek and Southern Management's policies and procedures QUALIFICATIONS: 5 years demonstrated cooking experience in high volume, upscale kitchen, hospitality environment preferred 2 years demonstrated Sous Chef experience High School Diploma or equivalent required. Culinary Education, Certification of Culinary training or apprenticeship, preferred ServSafe Certified Availability during peak operating times, i.e.: weekends, holidays and special events JOB KNOWLEDGE & SKILLS: Ability to run all kitchen operations Skilled in cooking, cost controls, management, crew training and development. Knowledge of food and beverage costs, labor costs, and product cost Flexibility to work throughout all kitchens Ability to obtain and/or maintain any government required licenses, certificates or permits. Excellent written and verbal communication skills Compute basic arithmetic and mathematical calculations Organized and detail oriented Excellent time management skills Excellent interpersonal skills Sound leadership and managerial skills Ability to work effectively in stressful, high-pressure situations while maintaining composure and guest satisfaction Technical knowledgeable and competency in necessary systems and software Experience using Microsoft Office PHYSICAL DEMANDS Physical Demands data elements provide a systematic way of describing the physical activities that an occupation requires of a worker. The assessment of these elements is focused primarily on the physical demands of the job - not the physical capacities of the worker. Physical Demand refers to the level and/or duration of physical exertion generally required to perform occupational tasks (sitting, standing, walking, lifting, carrying, reaching, pushing and pulling). Alternate Sit/Stand or Walk at Will: The ability to alternate between sitting and standing is present when a worker has the flexibility to choose between sitting or standing as needed when this need cannot be accommodated by scheduled breaks and/or lunch period. Climbing Ramps/Stairs: Ascending or descending ramps and/or stairs using feet and legs. Hands and arms may be used for balance (e.g., to hold a railing). Note: Stairs involved in commute/getting into building are excluded if work is always performed in one building. Stairs onto a vehicle or a piece of machinery/equipment are included. Communicating Verbally: Expressing or exchanging ideas by mens of the spoken word to impart oral information to clients or the public and to convey detailed spoken instructions to other workers accurately, loudly, or quickly. Crawling: Moving about on hands and knees or hands and feet. Far Visual Acuity: Clarity of vision at 20 feet or more. This is not just the ability to see a person or object, but the ability to recognize features as well. Fine Manipulation: Picking, pinching, or otherwise working primarily with fingers rather than the whole hand or arm as in gross manipulation. Gross Manipulation: Seizing, holding, grasping, turning, or otherwise working with hand(s). Note: Fingers are involved only to the extent that they are an extension of the hand. Hearing Requirements: The ability to hear, understand, and distinguish speech and/or other sounds (e.g., machinery alarms, medical codes/alarms). One-on-one (in person) Group or conference (in person) Keyboarding: Entering text or data into a computer or other machine by means of a keyboard. Devices include traditional keyboard, 10 keypad, touch screen and other. Kneeling: Bending legs at knees to come to rest on knee(s). Lifting/Carrying: Lifting is to raise or lower an object from one level to another (includes upward pulling). Carrying is to transport an object - usually by holding it in the hands or arms but may occur on the shoulder. Up to 30 pounds Near Visual Acuity: Clarity of vision at approximately 20 inches or less (i.e., working with small objects or reading small print), including use of computers. Peripheral Vision: Observing an area that can be seen up and down or to right or left while eyes are fixed on a given point. Pushing/Pulling: May involve use of hands/arms, feet/legs, and/or feet only done with one side of the body or both sides. Pushing - Exerting force upon an object so that the object moves away from the force Pulling - Exerting force upon an object so that the object moves toward the force Reaching At/Below Shoulder Level: Extending hand and arms from 0 up to 150 degrees vertical arc. Reaching requires the straightening and extension of the arm and elbow and the engagement of the shoulder. The elbow does not need to be locked at any time and the arm does not need to remain in a continuously straight position. Reaching Overhead: Extending hands and arms in a 150 to 180 degrees vertical arc. Reaching requires the straightening and extension fo the arm and elbow and the engagement of the shoulder. The elbow does not need to be locked at any time and the arem does not need to remain in a continuously Standing/Walking: Standing is to remain on one's feet in an upright position at a workstation without moving about. Walking is to move about on foot. Stooping: Bending the body downward and forward by bending the spine at the waist - requiring full ues of the lower extremities and back muscles. ENVIRONMENTAL CONDITIONSExtreme Heat: Exposure to non-weather-related temperatures that exceed: 85 degrees in a humid atmosphere 90 degrees in a dry atmosphere Humidity: Non-weather-related exposure to conditions where the air contains a high amount of water or water vapor, and the atmosphere is oppressive Noise Intensity Level: The noise intensity level to which the worker is exposed in the job: Loud Restaurant kitchen environment

Created: 2026-03-04