Banquet Sous Chef (financial district)

Please send cover letter and resume to be considered for the position.

The Merchants Exchange Productions team brings more than 50 years combined experience hosting and producing special events in San Francisco. From planning and logistics to production, management, and in-house gourmet catering, Merchants Exchange Productions is the only fully-verticalized event production service tied exclusively to three of The City’s finest venues. Every program hosted by Merchants Exchange Productions is more than an event, it’s a true San Francisco experience.

Key Responsibilities

The Banquet Sous Chef will provide support for the Merchants Exchange Productions kitchens as well as the overall success of the day to day operations. The Banquet Sous Chef will manage the day to day events of the kitchen – prep work, ordering/receiving, production and execution, supervising culinary team members, menu development, training and mentoring, scheduling and payroll, etc…
The Banquet Sous Chef will need to have an overall understanding and competency of all aspects.

LEADERSHIP:
• Work with Culinary Management Team to lead operation on daily basis
• Responsible for day to day operation of the MXP kitchens – ensuring quality, standards and expectations are met
• Daily opening and closing duties
• Maximize all culinary labor throughout the company
• Encourage and build mutual trust, respect and cooperation among team members
• Provide direction and supervision for team members
• Train and mentor culinary team on the fundamentals of proper techniques
• Be a role model to demonstrate appropriate behavior
• Maintain order and discipline in the kitchen during working hours
• Demonstrate new cooking techniques and equipment to team members
• Exemplify excellent customer service and create a positive atmosphere
CULINARY STANDARDS AND RESPONSIBILITIES:
• Oversee the preparation, production and execution of all events in MXP
• Work with the Culinary Management Team in developing seasonal menus, daily specials, special requests, etc… for MXP
• Work with the Culinary Management Team to maintain consistent food cost throughout calendar year for MXP
• Scheduling and organize duties to maximize efficiency and productivity
• Maintain all walk-in coolers, freezers and reach-ins in all kitchens
• Ensure all food safety standards are met in all stages of food preparation from start to finish
• Make sure that all professional equipment is in good conditions and maintained on a regular basis

COMMUNICATION:
• Communicate effectively with production team regarding weekly events including all changes and additions
• Provide information as necessary clearly and effectively at daily kitchen line up
• Have an open line of communication with all team members
• Maintain open communication with all vendors
• Improve service by communicating and assisting the production team by providing guidance and feedback when asked and/or needed
• Empower employees to provide excellent customer service – establish guidelines so team members understand expectations and parameters
• Actively listen and have an understanding of what others are saying, ask questions for an insight into the problem and gather information for a solution

ADMINISTRATIVE:
• Ordering and receiving products for MXP on a daily basis
• Work with Culinary Management Team in establishing relationships with vendors who will provide the freshest products/ingredients at the best price
• Maintaining invoices as product arrives – reconciling the order, submitting invoices in a timely manner
• Attend weekly BEO meetings
• Weekly scheduling as well as bi-monthly payroll
• Maintain current food handlers card as necessary
QUALIFICATIONS:
• 2-year degree from an accredited university in culinary arts, hotel and restaurant management or related area
• At least 3 years of culinary experience in high volume event production company and/or restaurant
• Working knowledge of international and domestic cuisines
• Available to work a flexible schedule that will include nights, weekends and holidays as dictated by the events and restaurant schedules
• Current California Food Handlers Certificate
• High level of professionalism
• High motivated, self-determined
• Pleasant, calming demeanor
• Excellent English is written and oral skills
• Ability to work independently and as part of a team
• Proven self-starter capable of finding solutions with minimal supervision
• Attention to detail, organized and able to prioritize
• Experience managing people directly and in a matrix environment
• Have regular access to cell phone, voice and text messages, e-mail and internet
• Have the stamina to work up to 10+ hours, standing and walking the duration of the shift
• May involve walking between departments and climbing stairs between floors.