The Banquets Sous Chef supports large-scale culinary operations by assisting in the planning, preparation, and execution of banquet and event menus across a variety of venues. This role provides continuous opportunities for growth while maintaining high culinary standards, efficient kitchen operations, and exceptional food quality for events of all sizes.
Duties & Responsibilities:
Schedule, supervise, train, and support kitchen staff to ensure efficient banquet operations.
Provide coaching, recognition, and corrective action as needed; assist with performance evaluations.
Create, plan, and execute banquet menus in collaboration with culinary leadership.
Oversee food production to ensure consistency, quality, and presentation standards are met.
Manage food ordering and inventory to support events and control costs.
Ensure proper use, cleanliness, and maintenance of kitchen equipment and workspaces.
Uphold all food safety, sanitation, and company standards at all times.
Qualifications:
Minimum of five years of experience in a commercial kitchen, including leadership responsibilities.
Proven experience with menu development, planning, and high-volume food production.
Strong attention to detail with the ability to maintain quality under pressure.
Demonstrated leadership skills and the ability to motivate and manage a team.
Ability to delegate tasks effectively and hold self and team accountable to company standards.