Banquet Sous Chef

Sonesta International Hotels Corporation•St Louis, MO

18d

About The Position

The Banquet Sous Chef supports day-to-day kitchen operations for banquets, catering, and special events, preparing and presenting high-quality food while maintaining consistency, portioning, and presentation standards. The role works closely with the Executive Chef, Banquet Chef, and culinary team to execute menus, seasonal specials, and banquet offerings, and helps ensure quality, efficiency, and teamwork across the kitchen. The position also supports kitchen team members through supervision and training, and helps monitor food quality, cleanliness, inventory, food costs, waste, labor productivity, food safety, and sanitation. The Banquet Sous Chef may take on kitchen leadership responsibilities as needed and collaborates with Banquets, Food & Beverage, and Operations to deliver memorable guest experiences.

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 a passion for 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, problem-solve, 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 delivering memorable dining experiences.

Nice To Haves

Culinary degree or formal culinary training.
2+ years of experience in culinary operations, restaurants, hotels, banquets, catering, or hospitality kitchens.
Previous leadership or supervisory experience in a kitchen environment.

Responsibilities

Support daily kitchen operations across banquets, catering, and special events.
Prepare, cook, and present high-quality food while maintaining consistency, portioning, and presentation standards.
Supervise and support line cooks and kitchen team members during food preparation and service periods.
Partner with the Executive Chef and Banquet Chef to execute menus, seasonal specials, and banquet offerings.
Monitor food quality, kitchen cleanliness, inventory levels, and operational efficiency throughout each shift.
Assist with food ordering, receiving, inventory management, and proper product storage procedures.
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 that supports teamwork and operational excellence.
Step into kitchen leadership responsibilities as needed to support smooth daily operations.
Collaborate closely with Banquets, Food & Beverage, and Operations teams to deliver exceptional guest experiences.
Perform other duties as assigned.