Sous Chef

Task Force - Hotel Banquet/Pastry/Sous Chef

SSP is searching for task force Culinary (Banquet, Pastry and Sous Chef) candidates. Consultants that are willing to travel, work in fast-pace environments, easily adaptable, approachable, fast learners and are result driven – this opportunity is for you. This is a 100% Task Force travel position.

This is a 100% task force travel position

Join Strategic Solution Partners (SSP) as a Task Force Consultant and play a critical role in maintaining smooth hotel operations during management vacancies. This role is perfect for energized individuals who enjoy assisting and offering support during gaps in specialized management positions at the property. Assignments include, but are not limited to hotel openings, management transitions/openings, and property re-positioning. Taskforce consultant will be on site for the duration of the assignment and will be afforded a trip home every two to three weeks.

Summary of Job Responsibilities

• Create a positive, energetic and respectful work environment within the department.
• Leads through example, professionalism, personal values, and vision.
• Provide temporary management support to prevent department disruptions.
• Eager to offer assistance, “pitch-in”, and to be seen as a team player among the staff.
• Provide hands-on Leadership and Direction for Culinary Operations to include all outlets and banquet kitchen.
• Manage schedules, payroll, labor and food costs for Culinary & BOH staff.
• Ordering for all outlets/meal periods and banquet events from all vendors.
• Present and hands-on for meal periods to ensure adherence to properties processes and consistent product is delivered.
• Equipment management, issues reported to D. of F&B.
• Mentor and communicate w/ other culinary leaders and seasonal associates.
• Work with Dir. of F&B for special menus as needed and Sales Team for banquet functions.
• Adherence to all safety protocols and health departments regulations.

Qualifications

• 5 years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience.
• Ability to read BEO’s and preparation of banquet events.
• Ability to cost out menu items as needed.
• Event functions and a la carte experience.
• Ability to travel 100% of the time.
• A minimum of 5 years of RECENT successful hotel experience.
• Possess a maturity and professional disposition to operate in our clients’ dynamic environments.
• Creative and innovative problem solver.
• Strong management skills and a proactive approach to supporting hotel needs.
• Ability to adapt quickly and perform under high expectations.
• Ability to communicate effectively and work under pressure.
• Ability to meet deadlines and embrace ongoing change.
• Requires excellent organization, time management, interpersonal skills.
• Must be an ambitious self-starter with a desire to learn.
• Knowledge of a hotel structure and how all departments interact.
• Eligibility to work in the US.

Benefits

Details of paid travel expenses and room and board will be discussed during the interview process.