Position Title: Banquet Sous Chef
Reports to: Executive Chef/Director of Culinary Operations

Job Summary:

The Banquet Sous Chef is responsible for overseeing the culinary operations of high-end banquet events, ensuring the delivery of exceptional and personalized dining experiences for guests. This includes planning, preparing, and executing menus for large-scale events, working with an emphasis on quality, creativity, and luxury service standards.

Key Responsibilities:

• Menu Planning & Development: Design and develop creative and seasonal banquet menus, ensuring they reflect luxury dining trends, guests' preferences, and dietary restrictions.
• Event Execution: Oversee the preparation, cooking, and presentation of food for large banquets, ensuring the highest quality, taste, and presentation standards are maintained.
• Team Leadership: Lead, train, and motivate kitchen staff, ensuring efficient and smooth operations during events. Supervise and delegate tasks to junior chefs, line cooks, and kitchen assistants.
• Inventory & Stock Management: Manage kitchen inventory, ordering premium ingredients, and ensuring proper storage of high-quality products. Maintain cost controls without compromising quality.
• Health & Safety Compliance: Ensure all food preparation follows strict safety, hygiene, and quality control guidelines. Ensure that all kitchen staff adhere to proper sanitation standards.
• Guest Interaction: Collaborate with event managers and clients to understand specific banquet needs, preferences, and dietary requirements. Occasionally interact with guests during events to ensure satisfaction.
• Quality Assurance: Monitor food quality and presentation, ensuring every dish served meets luxury standards of taste and visual appeal.
• Collaboration: Work closely with other departments, such as catering, event planning, and front-of-house staff, to ensure seamless service during events.
• Innovation: Stay updated on the latest trends in luxury dining and incorporate innovative techniques and presentation styles into banquet offerings.
• Cost Management: Work within budget constraints while ensuring the quality and luxury experience of each event.

Skills & Qualifications:

• Experience: Minimum of 5-7 years of experience in high-end banquet or fine dining kitchens, with at least 3 years in a leadership role.
• Education: Culinary degree or equivalent certification is preferred.
• Culinary Expertise: Strong knowledge of gourmet cooking techniques, high-end ingredients, and luxury food presentation.
• Leadership: Proven ability to manage a team in a high-pressure, fast-paced environment.
• Servsafe Certification preferred
• Creativity: Ability to design innovative menus and tailor dishes to specific events and themes.
• Attention to Detail: Exceptional eye for detail, ensuring all aspects of the dining experience exceed guest expectations.
• Communication: Strong interpersonal and communication skills to liaise with guests, event coordinators, and kitchen staff.
• Physical Stamina: Ability to stand for long periods and handle the physical demands of a busy kitchen.

Working Conditions:

• Hours: Flexible hours, including nights, weekends, and holidays, to accommodate banquet schedules.
• Environment: Fast-paced, high-pressure kitchen environment with a focus on quality and luxury standards.
• Compensation: Competitive salary and benefits based on experience.

Application Instructions:

Interested candidates should submit their resume and a portfolio showcasing their culinary work, including any previous banquet or event experiences.

Benefits Include:

Health insurance, generous paid time off, 401K with company match up to 2%, free parking, free meals, thoughtful associate appreciation initiatives.