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About the Role
The Banquet Sous Chef reports directly to the Executive Chef and assists in managing kitchen operations, focusing on food planning and production for private events. This role ensures proper staffing, supervises kitchen employees, and maintains food quality and sanitation standards.
Responsibilities
- Train and manage kitchen personnel, supervising and coordinating culinary activities.
- Estimate food consumption and manage food requisitions or purchases.
- Establish presentation techniques and quality standards.
- Ensure proper equipment operation and maintenance.
- Maintain safety and sanitation in the kitchen.
- Oversee special catering events and provide culinary instruction or demonstrations.
- Maximize kitchen staff productivity.
- Maintain impeccable personal hygiene and high work and safety standards.
- Approve prepared banquet food items in the absence of the Executive Banquet Chef.
- Create a wide variety of new dishes for the kitchen.
- Perform administrative duties, including scheduling and ordering supplies.
- Manage a la carte service, ensuring high standards and efficient communication.
- Conduct production checks, execute service, and ensure menu production of banquet items.
- Maintain familiarity with menu items, including preparation techniques, ingredients, and presentation.
- Assist the executive banquet chef in costing, sourcing, and recipe development for banquet items.
- Assist the executive banquet chef in the creation and maintenance of recipe cost cards for banquet items.
- Monitor the quality and presentation of dishes.
- Ensure a high standard of hygiene and cleanliness through cleaning routines and diligence.
- Observe the company’s fire plan and health safety policy.
- Observe company rules and procedures.
Requirements
- Five or more years of Sous Chef experience.
- Ability to manage in a diverse environment with a focus on client and customer service.
- Artistic ability to make dishes appealing.
- Good communication skills.
- Sufficient math skills for budgeting, ordering, recipe calculation, and portion sizing.
- Previous experience with food and labor cost control, demonstration cooking, menu development, pricing, and culinary team development is preferred.
- Premise and liability accountability and contract-managed service experience is desirable.
- Must hold a valid food handler's certification.
- Ability to tolerate varying noise levels, temperatures, illumination, and air quality.
- Possess hand-eye coordination and manual dexterity.
- Possess a normal sense of smell, taste, touch, and sound.
- Able to respond to visual or aural cues.
- Able to continuously or periodically bend, twist, lean, lift, push, pull, kneel, bend, walk, stand, and/or sit up to 8+ hours per shift.
- Able to lift up to 50 pounds.
- Able to work in a stressful environment and stressful situations.
- Able to work in an environment where climate constantly changes.
- Able to maneuver freely through all areas of the property.
Skills
- Food planning
- Food production
- Staff management
- Kitchen supervision
- Food quality assurance
- Sanitation compliance
- Food handling
- Culinary arts
- Cost control
- Menu development
- Recipe development
- Communication
- Budget management
- Team leadership
Location
- Onsite
Work Type
- Full-time
- Salary
Experience Level
- 5+ years Sous Chef experience
Education Level
- Bachelor's degree, related culinary degree, or applicable culinary management experience
- Valid food handler's certification