Executive Sous Chef - Banquets

About the role

The Executive Sous Chef - Banquets will assist the Executive Chef and replace in absence. Manage the Banquet kitchen and personnel, coordinate purchase of food, develop menus, calculate monthly transfers, and maintain approved food and labor costs.

Responsibilities

• Prepare production lists concerning food cost controls and supervise requisitioning of food to prevent stockpiling and losses due to spoilage;
• Actively supervise buffets, buffet presentation and showpieces;
• Build and maintain in-house menu specifications and maintain appropriate menu and banquet file;
• Recommend hiring, separation and issuance of disciplinary action as required;
• Establish economical methods of preparation for cooking & portioning standards & oversee all cooking operations;
• Oversee preparation of foods, bear responsibility for final food product served, physical working conditions, kitchen tools and equipment;
• Responsible for hygiene, safety and sanitary conditions for back-of-the-house;
• Cooking and portioning standards & oversee all cooking operations;
• Coordinate inter-departmental correspondence and communications with regard to food department;
• Keep abreast of culinary market - involvement in professional organizations & education of externs & apprentices;
• Supervise standardization of all recipes, costs and procedures controlling food transfers and issues;
• Generate credit documents for accounting purposes;
• Provide for individual dietary/nutritional requirements;
• Assist sales and catering coordinators in culinary bookings;
• Assist in annual budgeting process.

Qualifications

• Minimum 3 to 5 years in a supervisory position; 8 -10 years in Kitchen operation.
• Prefer hotel experience as Banquet Chef and Sous Chef.
• Experience working all stations, banquets, managing labor & food costs; OR an equivalent level of education and experience.
• Strong experience in kitchen operations, including inventory control, labor management, and food costing.
• Background in banquet operations, large-scale food production, and a la carte dining preferred.
• Familiarity with industry trends, sustainability practices, and modern culinary techniques.

Skills

• Must have Food Safety Certification (ServSafe or equivalent).

Benefits

• Medical, dental, and vision (HSA available)
• Company-paid disability & life insurance
• Employee Assistance Program
• Supplemental benefits
• 401(k) with match
• Employee discounts
• Paid vacation & sick time

Pay

$100,000-110,000 annual salary

Schedule

N/A