Sous Chef Banquets

What You’ll Do

• Oversight of preparation, portioning, and presentation of banquet food to ensure consistency and quality standards
• Leading and coaching culinary staff to execute events smoothly and efficiently
• Stepping into cooking and carving responsibilities during peak service, banquets, and high-volume periods
• Preparation of key items such as sauces, proteins, and event-specific dishes
• Ensuring all banquet functions are executed on time and to specification
• Training, assigning, and directing team members while fostering a positive, supportive environment
• Assuming responsibility for the kitchen in the absence of the Room Chef
• Maintaining compliance with company policies, safety standards, and food regulations
• Supporting a culture of superior guest service—because every event counts

What We’re Looking For

• Minimum 3 years of supervisory culinary experience in a high-volume environment
• Experience in banquets, catering, or event-based food service (preferred)
• Background in multi-outlet operations and high-quality production kitchens
• Strong knowledge of food cost, menu planning, inventory, and kitchen operations
• Proven ability to lead teams and maintain composure in fast-paced, deadline-driven settings
• Excellent communication and interpersonal skills
• A leader who is organized, proactive, and detail-oriented