The Banquet Sous Chef plays a vital role in our culinary team, supporting the Executive Chef in overseeing all aspects of kitchen operations. The Banquet Sous Chef is responsible for ensuring the highest standards of food quality, presentation, and service.

Responsibilities:

• Assist the Executive Chef in menu planning, recipe development, and cost control.
• Oversee daily kitchen operations, including scheduling, training, and performance management of kitchen staff.
• Ensure compliance with all food safety and sanitation regulations.
• Maintain a clean, organized, and safe kitchen environment.
• Prepare and cook high-quality dishes according to established recipes and standards.
• Train and mentor kitchen staff to improve their skills and knowledge.
• Assist with inventory management and ordering supplies.
• Collaborate with other departments, such as front-of-house and housekeeping, to ensure smooth operations.

Qualifications:

• Proven experience as a Sous Chef or similar role in a high-volume kitchen.
• Strong culinary skills and knowledge of various cooking techniques.
• Excellent leadership and management abilities.
• Ability to work efficiently under pressure and meet deadlines.
• Strong attention to detail and commitment to quality.
• Excellent communication and interpersonal skills.
• Food Safety Certification required.