Reports directly to the Culinary Director and Director of Food & Beverage. The Executive Sous Chef – Banquets and Events is responsible for the execution, supervision, and quality control of all private events, banquets, and catered functions at The Brook Casino in Seabrook, New Hampshire.
This role plays a key leadership position in event-driven culinary operations while supporting day-to-day outlet kitchens, including Lucky’s, Nine Dragons, and QSR Charlie’s, as needed.
The Executive Sous Chef provides hands-on leadership during events, oversees menu execution, staffing, and preparation, and maintains the highest standards of food quality, sanitation, and guest satisfaction. Success in this role requires strong organizational skills, attention to detail, and the ability to lead teams through high-volume, high-expectation service periods.
- Oversee all culinary execution for banquets, private dining, special events, and catered functions
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Act as the primary culinary lead during private events, ensuring timing, quality, and presentation standards are met
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Coordinate event prep schedules, production plans, and staffing in collaboration with culinary leadership and banquet management
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Supervise chefs, cooks, and kitchen staff assigned to events and banquet production
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Ensure food quality, portion control, plating consistency, and temperature standards during all events
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Support outlet kitchens as needed to maintain operational consistency across the property
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Execute menus developed by culinary leadership with precision and consistency
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Train and develop culinary staff, focusing on banquet execution, large-format cooking, and event pacing
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Maintain high standards of cleanliness, sanitation, and food safety in all banquet prep and service areas
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Monitor food usage and assist in controlling waste and overproduction during events
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Assist in forecasting event-related food and labor needs
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Participate in tastings, BEO reviews, and event planning meetings as required
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Coordinate with front-of-house, sales, and banquet teams to ensure seamless execution
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Assist in inventory management and requisitioning for event-related food and supplies
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Lead by example during service, maintaining calmness, professionalism, and clear communication
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Support culinary leadership with scheduling, coaching, and disciplinary actions when necessary
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Ensure all banquet and event equipment is clean, functional, and properly handled
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Perform additional duties as assigned by the Culinary Director or Director of Food & Beverage
Note: The above statements describe the general nature of the role and are not an exhaustive list of all duties, responsibilities, or required skills.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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Previous leadership experience as a Sous Chef or Senior Sous Chef required
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Strong background in banquets, private events, and high-volume catering
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Proven ability to lead teams during high-pressure service periods
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Strong organizational and time-management skills
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Excellent communication and interpersonal abilities
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Ability to work collaboratively across departments
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Strong understanding of food safety and sanitation practices
- Ability to accurately process data using a computer
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Proficiency in 10-key touch
- Ability to read and interpret instructions furnished in written, oral, or diagram form
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Ability to respond effectively to inquiries or complaints
- Ability to add, subtract, multiply, and divide using whole numbers, fractions, and decimals
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Ability to process and reconcile transactions accurately
- Ability to apply common-sense reasoning to a variety of situations
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Ability to understand and follow policies and standard operating procedures
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Strong problem-solving skills with proactive decision-making
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Relies on experience and judgment to plan and accomplish goals
The physical demands listed are representative of those required to successfully perform the essential functions of this role:
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Regularly required to talk, hear, stand, and walk
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Frequent lifting of up to 50 lbs from floor to chest height
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Continuous use of hands for handling tools and equipment requiring dexterity
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Occasional reaching, sitting, climbing, balancing, kneeling, crouching, or crawling
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Vision requirements include close vision, distance vision, color vision, depth perception, and focus adjustment
- Typically loud kitchen and event environment
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Exposure to tobacco smoke due to casino floor location
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Must be flexible to work varying schedules based on business demands
