Banquet Chef

Midmark Corporation•Versailles, OH

4d•Onsite

About The Position

A Sous Chef supports the Executive Chef in overseeing daily kitchen operations, food preparation, and service quality. This role ensures consistency in food production, adherence to safety and sanitation standards, and smooth coordination across all kitchen stations. The Sous Chef assists with staff training, order expediting, and maintaining kitchen workflow. Performs work under general supervision.

Requirements

High school diploma or equivalent and 3–4 years of culinary experience in a high-volume kitchen, or equivalent combination of education and experience.
Exceptional cooking skills and working knowledge of multiple cuisines and preparation methods
Solid working knowledge of kitchen safety, sanitation, and food-handling standards
Solid working knowledge of kitchen equipment and tools
Working knowledge of kitchen inventory processes and quality control
Ability to multitask and work efficiently under pressure
Comprehensive knowledge of kitchen communication practices and order flow
Attention to detail and strong organizational skills
Working knowledge of basic computer applications (e.g., email, POS or kitchen management systems)

Nice To Haves

Formal culinary training
Food safety certification
Experience with inventory management
Experience with kitchen equipment operation
Experience with recipe execution

Responsibilities

Assists the Executive Chef in overseeing food preparation, cooking, and presentation to ensure quality, consistency, and timely service.
Prepares meals and ensures portion accuracy according to menu and guest specifications.
Ensures compliance with health, safety, sanitation, and food-handling standards across all kitchen operations.
Manages kitchen inventory, verifies product freshness, and coordinates proper storage and labeling procedures.
Operates and maintains kitchen equipment, including knives, grills, ovens, warmers, and steamers.
Expedites orders during service to maintain presentation standards and timely delivery.
Supports training of kitchen staff on processes, recipes, and safety protocols.
Oversees kitchen opening and closing procedures and delegates tasks as needed in the Executive Chef’s absence.
Monitors food temperatures during preparation and storage to ensure compliance with regulatory standards.
Maintains a clean, organized, and sanitized workstation and assists in maintaining overall kitchen cleanliness.
Assists with menu development, recipe testing, and quality improvements.
Supports special events, banquets, or large-scale food production as needed.
Other duties, as assigned.