Banquet Sous Chef

Royal Sonesta Chase Park Plaza, St Louis, MO•St. Louis, MO

10d

About The Position

The Banquet Sous Chef supports day-to-day kitchen operations and helps create high-quality dishes and memorable dining experiences for guests. Working closely with the Executive Chef, Banquet Chef, and culinary team, this role supports banquets, catering, and special events while promoting quality, consistency, efficiency, and teamwork. The position suits a hands-on, creative, team-focused culinary professional who thrives in a fast-paced kitchen.

Requirements

Strong knowledge of food preparation, cooking techniques, kitchen operations, and food safety standards.
Ability to work efficiently in a fast-paced, high-volume hospitality environment.
Strong attention to detail and commitment to food quality, presentation, and guest satisfaction.
Knowledge of HACCP standards, sanitation practices, and health department compliance requirements.
Excellent teamwork, communication, and organizational skills.
Ability to multitask, solve problems, and remain calm under pressure during busy service periods.
Flexible availability, including evenings, weekends, and holidays as needed.
Passion for hospitality, culinary creativity, teamwork, and memorable dining experiences.

Nice To Haves

Culinary degree or formal culinary training.
Two or more years of experience in culinary operations, restaurants, hotels, banquets, catering, or hospitality kitchens.
Previous kitchen leadership or supervisory experience.

Responsibilities

Support daily kitchen operations across banquets, catering, and special events.
Prepare, cook, and present food to quality, consistency, portioning, and presentation standards.
Supervise and support line cooks and other kitchen team members during preparation and service.
Work with the Executive Chef and Banquet Chef to execute menus, seasonal specials, and banquet offerings.
Monitor food quality, kitchen cleanliness, inventory, and operational efficiency throughout each shift.
Assist with food ordering, receiving, inventory management, and proper product storage.
Help maintain food cost controls, minimize waste, and support labor productivity goals.
Ensure compliance with food safety regulations, sanitation standards, HACCP guidelines, and health department requirements.
Train and support culinary team members on recipes, cooking techniques, safety procedures, and operational standards.
Maintain a clean, safe, organized, and positive kitchen environment.
Assume kitchen leadership responsibilities as needed to support daily operations.
Collaborate with Banquets, Food & Beverage, and Operations teams to deliver guest experiences.
Perform other duties as assigned.