Sous Chef - Banquets
Study Hotels · Philadelphia, PA · 2 wk ago
On-siteManagementFull-time
We need to output HTML fragment with sections: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. Only include sections that have real specific content.
We must not repeat job title as heading. No Job ID. Remove boilerplate: EEO, drug test, etc. Also remove "Keywords" and "Powered by JazzHR". Also remove "About Us" maybe? The instruction: Use
for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). So we need to map content to those headings. We have content: Position description: Sous Chef – Banquets location, reports to, works with. That could be "About the role". Also "Our dedicated team believes..." maybe part of about role. Responsibilities: list of duties. Requirements: maybe fundamentals: high school diploma, experience, certification, etc. Qualifications: maybe formal culinary training preferred, etc. Skills: maybe communication, organizational, etc. Benefits: listed: medical, dental, vision, life, disability insurance, paid time off, paid holidays, 401(k), Employee Assistance Program. Pay: not mentioned. So we should NOT include Pay section. Schedule: mention flexible schedules, evenings, weekends, holidays. That's schedule info. So we can include Schedule section. We must not include sections with filler like "commensurate with experience". Not present. We need to preserve all substantive info. So we need to include details like location, reports to, works with, kitchen snapshot maybe part of About the role? Could be included as description. We must not include duplicated lines. Ensure no boilerplate. Let's extract: About the role: Position: Sous Chef – Banquets Location: Philadelphia, PA Reports To: Executive Chef Works With: Culinary Team, Banquets Team, Hotel Operations The Study at University City seeks a motivated Sous Chef specializing in banquets and catering. This role oversees culinary operations for 7,000 square feet of event spaces and the restaurant, delivering exceptional experiences for a variety of functions. The Sous Chef collaborates with the Executive Chef to manage daily culinary operations. Primary responsibilities include banquet and catering execution, with occasional support for restaurant service to uphold quality and guest satisfaction. Our dedicated team believes exceptional guest service is our highest priority. We welcome energetic, service-focused culinary professionals who are passionate about hospitality, quality cuisine, and delivering memorable dining and event experiences. Kitchen Snapshot CO-OP Restaurant & Lounge – Located within The Study at University CityApproximately 120-seat restaurant and lounge7,000 square feet of meeting and event spaceBanquets, university events, corporate meetings, and private functionsSeasonal menus and scratch cookingCollaborative culinary team led by the Executive Chef We could combine. Responsibilities: list bullet points from "Support culinary leadership..." to "Assume the Executive Chef's responsibilities in their absence when necessary". Requirements: fundamentals: High school diploma or GED required; formal culinary training or associate degree in culinary arts preferred; Experience: 2+ years of experience in a fine dining, upscale casual, or hotel culinary environment; Banquet, catering, or high-volume event culinary experience strongly preferred; Food Handler certification required; Ability to work flexible schedules, including evenings, weekends, and holidays; Excellent communication and interpersonal skills; Proficiency in English required; a second language is a plus; Strong organizational skills, including time management, multitasking, and prioritization; Ability to collaborate effectively with culinary staff and hotel departments; Ability to lift or carry items weighing up to 50 pounds; Ability to stand for extended periods of time in a kitchen environment. Qualifications: maybe formal culinary training preferred (already in requirements). Could separate: "Formal culinary training or associate degree in culinary arts preferred" as qualification. Also maybe "Food Handler certification required" could be requirement. But we need to avoid duplication. Let's decide: Requirements: hard requirements (high school diploma, 2+ years experience, Food Handler cert). Qualifications: preferred qualifications (formal culinary training, banquet experience, etc). Skills: communication, organizational, teamwork, language, lifting, standing. But we must not create thin sections. Let's see if we have enough for each. We have: - About the role: good. - Responsibilities: good list. - Requirements: high school diploma or GED required; 2+ years experience; Food Handler certification required. - Qualifications: formal culinary training or associate degree preferred; banquet, catering, or high-volume event culinary experience strongly preferred. - Skills: excellent communication and interpersonal skills; proficiency in English required; second language a plus; strong organizational skills (time management, multitasking, prioritization); ability to collaborate effectively; ability to lift up to 50 lbs; ability to stand extended periods. - Benefits: medical, dental, vision, life, disability insurance; paid time off and paid holidays; 401(k) retirement savings plan; Employee Assistance Program. - Schedule: ability to work flexible schedules, including evenings, weekends, and holidays. Pay: not present, omit. We must not include "About Us" maybe but we could incorporate some of that into About the role? The "About Us" paragraph about hotel could be considered part of About the role? It describes the hotel. Might be considered substantive but not strictly role. However we could include it as part of About the role to preserve info. The instruction: Preserve ALL substantive information; do NOT invent or summarize away detail. So we should include that info somewhere. Could add a paragraph after About the role describing the hotel. But we have no specific heading for "About the company". Could we add a
under About the role? Yes, we can include multiple paragraphs under a heading. So we can put the About Us description as a paragraph under About the role. Similarly, the "Kitchen Snapshot" could be part of About the role. Thus About the role heading will contain multiple paragraphs: position summary, kitchen snapshot, about us. Now ensure we don't include boilerplate: EEO, drug test, background check, keywords, powered by JazzHR. Now produce HTML:
About the role
Position: Sous Chef – Banquets. Location: Philadelphia, PA. Reports To: Executive Chef. Works With: Culinary Team, Banquets Team, Hotel Operations. The Study at University City seeks a motivated Sous Chef specializing in banquets and catering. This role oversees culinary operations for 7,000 square feet of event spaces and the restaurant, delivering exceptional experiences for a variety of functions. The Sous Chef collaborates with the Executive Chef to manage daily culinary operations. Primary responsibilities include banquet and catering execution, with occasional support for restaurant service to uphold quality and guest satisfaction. Our dedicated team believes exceptional guest service is our highest priority. We welcome energetic, service-focused culinary professionals who are passionate about hospitality, quality cuisine, and delivering memorable dining and event experiences.
Kitchen Snapshot: CO-OP Restaurant & Lounge – Located within The Study at University City. Approximately 120-seat restaurant and lounge. 7,000 square feet of meeting and event space. Banquets, university events, corporate meetings, and private functions. Seasonal menus and scratch cooking. Collaborative culinary team led by the Executive Chef.
About Us: The Study at University City is a 212-room hotel at the crossroads of the University of Pennsylvania and Drexel University in the heart of University City, Philadelphia. Designed as a place of discovery and connection, the hotel blends thoughtful hospitality with contemporary residential-inspired guest rooms and welcoming public spaces. The property features CO-OP Restaurant & Lounge, a lively 120-seat restaurant and lounge known for spirited hospitality and seasonal menus. The hotel also features 7,000 square feet of meeting and event space, hosting university functions, corporate meetings, conferences, and private events supported by the culinary team.
Then Responsibilities:Responsibilities
- Support culinary leadership for banquet and catering events across 7,000 square feet of event space
- Direct daily kitchen operations with the Executive Chef, ensuring effective preparation, production, and service
- Ensure banquet menus and event production are executed consistently to quality standards
- Oversee restaurant service operations at CO-OP Restaurant & Lounge as needed
- Supervise, train, and mentor kitchen staff to build strong team performance
- Maintain efficient and cost-effective food production and kitchen operations
- Uphold high standards in food preparation, presentation, and plating
- Ensure food is prepared and served in accordance with quality standards and service timelines
- Manage food storage, rotation, and inventory control to prevent waste and ensure freshness
- Inspect and supervise kitchen equipment to ensure cleanliness, safety, and proper functioning
- Maintain full compliance with food safety and sanitation regulations at all times
- Manage ordering, purchasing, and inventory to support kitchen operations
- Assume the Executive Chef's responsibilities in their absence when necessary
Requirements
- High school diploma or GED required
- 2+ years of experience in a fine dining, upscale casual, or hotel culinary environment
- Food Handler certification required
Qualifications
- Formal culinary training or associate degree in culinary arts preferred
- Banquet, catering, or high-volume event culinary experience strongly preferred
Skills
- Excellent communication and interpersonal skills
- Proficiency in English required; a second language is a plus
- Strong organizational skills, including time management, multitasking, and prioritization
- Ability to collaborate effectively with culinary staff and hotel departments
- Ability to lift or carry items weighing up to 50 pounds
- Ability to stand for extended periods of time in a kitchen environment
Benefits
- Medical, dental, vision, life, and disability insurance
- Paid time off and paid holidays
- Participation in 401(k) retirement savings plan
- Access to Employee Assistance Program, which offers counseling and support services
Schedule
- Ability to work flexible schedules, including evenings, weekends, and holidays