Banquet Sous Chef

Davidson Hospitality Group•Newport, RI

About The Position

Newport Harbor Island Resort in Newport, Rhode Island, is seeking a Banquet Sous Chef to assist the Executive Chef in planning, organizing, and executing banquet events. The role focuses on delivering high-quality cuisine and memorable dining experiences in a dynamic, fast-paced resort environment. The Banquet Sous Chef will contribute culinary creativity and leadership while supporting the culinary team and collaborating with other departments to ensure successful events.

Requirements

Culinary degree or equivalent experience.
At least 3 years of experience in a culinary leadership role, preferably in banquet operations.
Strong knowledge of banquet operations, food preparation techniques, and presentation.
Creativity and ability to develop innovative, visually appealing dishes.
Strong leadership and team-building skills.
Excellent communication and organizational abilities.
Attention to detail and ability to work under pressure.
Knowledge of food safety and sanitation regulations.

Responsibilities

Assist the Executive Chef with menu planning and recipe development for banquet events.
Supervise and train culinary team members, ensuring proper techniques and adherence to standards.
Oversee food preparation and presentation to ensure quality and consistency.
Monitor inventory, order supplies, and manage food costs.
Collaborate with other departments to ensure seamless event execution.
Ensure compliance with health and safety regulations and maintain a clean, organized work environment.
Support the Executive Chef with menu tastings, special promotions, and menu engineering.
Stay current with industry trends and innovations to enhance the banquet dining experience.