Job Title: Executive Sous Chef - Banquets and Catering
Job Summary: The Executive Sous Chef for Banquets and Catering will
oversee and manage all aspects of banquet and catering operations, ensuring
high-quality food production and exceptional service. This role requires a
creative culinary professional with strong leadership skills to assist in menu
creation, supervise kitchen staff, and maintain operational excellence in a fast-
paced environment.
Key Responsibilities:
1. Menu Development:
o Collaborate with the Executive Chef to design innovative menus for
various events and banquets.
o Customize catering menus according to client preferences and dietary
restrictions.
2. Food Preparation and Presentation:
o Oversee the preparation, cooking, and presentation of food to ensure
high culinary standards.
o Ensure all food is prepared in accordance with established recipes and
presentation guidelines.
3. Staff Management:
o Supervise kitchen personnel, including scheduling, training, and
performance evaluations.
o Foster a positive work environment that encourages teamwork and
professional development.
4. Quality Control:
o Monitor kitchen procedures to ensure compliance with health, safety,
and sanitation standards.
o Conduct regular quality checks to maintain high standards of food
presentation and flavor.
5. Inventory and Cost Management:
o Assist in managing food inventory, ordering supplies as needed, and
minimizing waste.
o Contribute to the budget preparation and monitor food costs to ensure
profitability.
6. Event Coordination:
o Collaborate with event planners and coordinators to understand client
needs and expectations.
o Ensure seamless execution of food service during events, including
buffets, plated dinners, and receptions.
7. Problem Solving:
o Address any issues that arise during service promptly and efficiently.
o Implement solutions to improve kitchen operations and service delivery.
Qualifications:
Culinary degree or equivalent experience in a high-volume kitchen or catering
operation.
Proven experience as a Sous Chef or Executive Sous Chef, specifically in
banquets or catering.
Strong leadership and team management skills.
Excellent culinary skills with a passion for creating diverse and innovative
dishes.
Comprehensive knowledge of food safety regulations and techniques.
Ability to work in a fast-paced environment and manage multiple priorities.
Physical Requirements:
Ability to stand for long periods and lift heavy items (up to 50 lbs).
Flexibility to work evenings, weekends, and holidays as needed.
What We Offer:
Competitive salary based on experience.
Comprehensive benefits package, including health insurance, paid time off,
and free employee meals.
Opportunities for professional development and career advancement within a
growing company.
Salary and Benefits:
Competitive salary based on experience.
Benefits package including health insurance, vacation, and employee
discounts.
Application Process: Interested candidates should submit a resume and
cover letter detailing their experience and culinary philosophy.
Pay: $55,000.00 - $65,000.00 per year
Work Location: In person
