Sous Chef-Banquets

Role Overview

This role is responsible for leading the banquet kitchen team by both cooking and coordinating food preparation for events. You'll work closely with event planners to shape menus, manage purchasing, schedule staff, and ensure every dish meets exacting taste and presentation standards. Your leadership directly impacts guest satisfaction, employee morale, and the kitchen's ability to stay on budget while maintaining rigorous sanitation and food quality protocols.

Key Responsibilities

• Oversee daily banquet kitchen operations, supervising cooks and food preparation staff to ensure smooth service.
• Collaborate with banquet event coordinators to determine menu requirements, food quantities, and plating specifications for each function.
• Personally prepare and cook food items for regular meal services and special events, adhering to recipe specifications and presentation guidelines.
• Conduct quality checks on both raw ingredients and finished dishes, verifying proper storage temperatures and handling procedures are followed.
• Assist in menu development, pricing, and ingredient ordering while monitoring inventory levels and controlling waste.
• Lead pre-service shift briefings, communicate production needs clearly, and ensure each team member understands their responsibilities.
• Train and cross-train team members on menu items, cooking techniques, plating standards, and safety procedures.
• Respond to guest complaints and address employee concerns promptly to maintain a positive, service-focused environment.

Requirements & Qualifications

• High school diploma or GED plus a minimum of 2 years professional culinary experience in a five-star hotel or similar high-end banqueting environment; OR an associate degree in Culinary Arts, Hotel and Restaurant Management, or a related field plus at least 1 year of relevant experience.
• Proven ability to lead a kitchen team, supervise shifts, and coordinate multiple banquet functions simultaneously.
• Solid knowledge of food safety, sanitation standards, and proper food handling and storage techniques.
• Creative flair for food presentation, including decorative displays and artistic plating.
• Strong interpersonal and communication skills to effectively guide team members and interact with guests and event planners.
• Flexibility to work varied shifts, including weekends, holidays, and extended hours during peak event periods.

What We Offer / Why Join

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