Sous Chef – Banquets

About the role

The Sous Chef – Banquets will lead the banquet kitchen team, ensuring high‑quality food preparation, presentation, and service for catering events. You will work closely with the culinary manager to coordinate menus, purchasing, scheduling, and plating while maintaining budgetary and sanitation standards.

Key responsibilities

• Attend daily Banquet Event Order (BEO) meetings to review culinary requirements.
• Develop and design decorative food displays and ensure consistent presentation.
• Manage the BEO process, including menu development, pricing, tracking, ordering, and portion control.
• Estimate daily production needs, plan food quantities, and oversee plating for all banquet functions.
• Prepare and cook a wide range of dishes, maintaining food safety, proper handling, and correct storage temperatures.
• Monitor quality of raw and cooked products, ensuring compliance with Food & Beverage policies.
• Communicate production needs to staff, coach team members, and maintain productivity levels.

Required profile

• High school diploma or GED with at least 2 years of culinary experience in a five‑star hotel, or a 2‑year degree in Culinary Arts/Hotel Management with 1 year of relevant experience.
• Proven ability to lead a kitchen team and manage banquet operations.
• Strong understanding of food safety standards and sanitation practices.

Required skills

• Food safety and sanitation compliance
• Menu development and banquet event order management
• Culinary plating and decorative food presentation
• Portion control and waste management

What we offer

• Full‑time, onsite position in a reputable hotel environment.
• Opportunities for professional growth within the culinary department.