Banquet Sous Chef

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We are currently seeking an enthusiastic and dedicated Full-Time Banquet Sous Chef to join our exceptional team.

Reporting directly to the Executive Banquet Chef, the Banquet Sous Chef will play a crucial role in overseeing food production for banquet functions, member events and private parties. Operating year-round, our Club executes numerous banquet occasions, including weddings, bar/bat mitzvahs, and member events like Mother’s Day, Easter Celebrations, and Family BBQs, among others. In addition, the Banquet Sous Chef will assist with scheduling and supervising staff, as well as overseeing production with BEOs, including food cost and inventory management.

*Prior experience in country clubs, hotels, or high-end restaurant environment is strongly preferred.

Position Details

• Hiring, training, scheduling and providing leadership and supervision to the kitchen staff that are responsible for banquet, catering, private and membership events
• Facilitating daily pre-service team huddles and weekly team meetings for employees to address any questions or concerns, in addition to providing them with relevant trainings and/or department updates
• Attending weekly leadership meeting with all department leaders to collaborate and provide banquet and catering updates
• Managing food production, including but not limited to: menu planning, creating special menu items, budgeting food cost and overseeing preparation and execution
• Adhering to pre-determined financial budget for banquet functions and employee labor; take corrective action as necessary to help ensure goals are attained
• Setting up plating line for banquet functions and assuring that food quality standards are met
• Preparing and interpreting Banquet Event Orders (BEOs)
• Assisting to relieve the Executive Banquet Chef when available and necessary
• Completing other related tasks as assigned

Requirements

• Able to lead, train and coach department employees
• Established in maintaining professional standards of conduct and appearance
• Possess strong interpersonal, written and oral communication skills
• Have a degree from a post-secondary culinary arts training program
• Experienced (required minimum of five years) in kitchen operations, food preparation and execution
• Certified in food safety
• Knowledgeable and consistently follows food safety practices; able to perform during emergency situations
• Comfortable working in hot, humid and/or noisy environment

Capable of standing, walking, climbing, stooping, kneeling, bending and/or reaching for long periods of time; can push, pull or lift up to 50 pounds