Position Summary
The Banquet Catering Sous Chef plays a key leadership role in executing high-quality culinary experiences for private events, member dining, and large-scale banquets. This position supports the Head Chef in menu execution, staff supervision, and maintaining exceptional standards of food quality, consistency, and presentation. The ideal candidate thrives in a fast-paced, detail-driven environment and has a strong background in upscale catering or private club dining.
Key Responsibilities
Culinary Execution & Event Leadership
- Oversee preparation and execution of banquet and catering menus for events of varying size and complexity
- Ensure consistency, quality, and timely delivery of all dishes during service
- Coordinate closely with front-of-house and event teams to ensure seamless service
Kitchen Operations
- Supervise and lead kitchen staff during prep and service, including scheduling and delegation
- Maintain organization, cleanliness, and efficiency in all kitchen areas
- Monitor inventory levels and assist with ordering and cost control
Menu Support & Development
- Assist Head Chef in menu planning, tastings, and seasonal updates
- Contribute creative ideas for event menus while maintaining club standards
- Adapt menus to accommodate dietary restrictions and special requests
Training & Team Development
- Train, mentor, and evaluate culinary team members
- Enforce proper cooking techniques, plating standards, and safety procedures
- Foster a positive, professional kitchen culture
Compliance & Standards
- Ensure compliance with all health, safety, and sanitation regulations
- Uphold high standards of food safety and hygiene at all times
- Assist in maintaining accurate records and documentation
Qualifications
- Minimum 3–5 years of culinary experience in banquet, catering, or upscale dining environments
- Previous supervisory or leadership experience in a kitchen setting
- Strong knowledge of culinary techniques, food safety, and kitchen operations
- Ability to manage multiple events and priorities simultaneously
- Excellent communication and organizational skills
- Culinary degree or equivalent professional training preferred
Key Competencies
- Leadership and team management
- Attention to detail and presentation
- Time management and multitasking
- Problem-solving under pressure
- Commitment to quality and member satisfaction
Pay: $40,000.00 - $50,000.00 per year
Benefits:
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
Work Location: In person
