Sous Chef - Banquets

Key Responsibilities

• Aid the Executive Chef in planning, developing, and executing banquet and event menus.
• Supervise and coordinate banquet kitchen staff during prep, set-up, service, and breakdown to ensure timely delivery and consistent quality.
• Monitor food quality, taste, temperature, and presentation for all banquet items and troubleshoot issues in real time.
• Collaborate with Catering and Events leadership to coordinate timelines, special requests, and service flow for events.
• Train and develop banquet cooks and kitchen staff to maintain consistent culinary standards.
• Maintain strict adherence to food safety, sanitation, and hygiene standards.
• Assist with inventory control, waste reduction, and labor efficiency initiatives.

What We're Looking For

• 3+ years of culinary experience with banquet, catering, or high-volume production experience preferred.
• Strong knowledge of culinary techniques, menu execution, and large-scale plating.
• Ability to maintain multiple events simultaneously and adapt quickly in a fast-paced environment.
• Knowledge of food safety standards, ServSafe certification preferred.
• Strong organizational, communication, and leadership skills.
• Experience training and mentoring kitchen staff while maintaining high morale under pressure.
• Strong attention to detail, consistency, and presentation standards.
• Reliable, professional, and committed to culinary excellence.