Banquet Sous Chef

Brackett•Lakeville, MN

5d•Onsite

About The Position

As the Banquet Sous Chef, you play a key role in delivering an exceptional culinary experience for our members, their guests, and private-event clientele. Working closely with the Banquet Chef, this position supports the planning, preparation, and execution of banquet menus and special events, ensuring the highest standards of culinary quality, presentation, consistency, and service. The Banquet Sous Chef will assist in leading the culinary team through all phases of banquet production ~ from preparation and organization to cooking, plating, buffet presentation, and event execution. This position requires a passion for hospitality, a refined culinary approach, strong leadership skills, and the ability to maintain composure and professionalism in a dynamic, high-volume environment.

Requirements

Strong culinary skills with the ability to consistently execute high-quality food in a high-volume banquet environment.
Highly organized with excellent attention to detail and the ability to effectively prioritize multiple tasks.
Ability to prepare, cook, and execute large quantities of food while maintaining consistent quality, presentation, portioning, and timing.
Ability to work effectively under pressure and adapt to changing priorities in a fast-paced environment.
Strong communication and teamwork skills.
Demonstrated ability to provide direction and support to other culinary team members.
Physically capable of performing the essential functions of the position.

Nice To Haves

3–4 years of professional culinary experience preferred.
Previous banquet cooking, banquet prep, catering, or high-volume culinary experience preferred.
Culinary education or formal culinary training is a plus.
Experience developing new recipes, menu items, and food presentation techniques is desirable.
Demonstrated leadership experience or a strong desire and ability to develop leadership skills.
Passion for culinary excellence and providing an exceptional experience for members and guests.

Responsibilities

Partner with the Banquet Chef in the planning and execution of banquet menus in accordance with Banquet Event Orders (BEOs), ensuring each event reflects the Club's culinary and service standards.
Assist the Banquet Chef in directing, coaching, and supporting banquet culinary staff throughout preparation and service.
Coordinate closely with the banquet service team to ensure food is delivered accurately and at the appropriate time for each course or service period.
Support off-site catering and special events as needed, including equipment transportation, event setup, on-site cooking, carving, finishing, presentation, and breakdown.
Assist with inventory management, including ordering, receiving, inspecting, rotating, and properly storing food products while maintaining freshness, quality, and cost control.
Maintain banquet kitchen facilities, workstations, tools, and equipment to the highest standards of cleanliness, organization, safety, and appearance.