Banquet Sous Chef | Wayland
About The Position
Terrain is a chef-driven garden-to-table destination defined by a commitment to technical discipline and product pride. We prioritize the marriage of high-caliber products with exacting execution. Our philosophy is built on the belief that great food is crafted with purpose by a team that takes pride in every component. We are seeking a Banquet Sous Chef to support the culinary operations of our premier event space. Operating exclusively within our weddings and banquets division, this role is a hands-on leadership position executing large-scale scratch cooking, managing daily kitchen setup, and driving prep schedules. The ideal candidate pairs strong technical cooking skills with the leadership agility required to keep a line focused, efficient, and calm during high-volume event execution.
Requirements
- Minimum 2–3 years of experience as a Lead Cook, Sous Chef, or Banquet Cook in a high-volume, scratch-cooking event space or upscale catering environment.
- Hands-on experience with standard kitchen equipment and advanced culinary techniques.
- Strong organizational and time-management abilities, with the skill to remain calm under the pressure of live events.
- Active ServSafe Certification (and any state-required Allergen or safety certifications).
- Ability to stand or walk for up to 10 hours and lift and carry up to 50 lbs.
Nice To Haves
- Culinary school diploma or equivalent practical experience is preferred.
Responsibilities
- Uphold Terrain’s technical standards on the line, ensuring precise knife work, proper cooking techniques, and meticulous plate presentations for all events.
- Actively prep and cook food in a timely manner, studying event-specific recipes and gathering all necessary ingredients ahead of service.
- Maximize efficiency and preserve food quality during mass prep to ensure seamless service for large guest counts.
- Monitor food stock, check freshness of ingredients, discard out-of-date items, and assist the Banquet Chef with ordering.
- Delegate tasks clearly to the hourly culinary and dish room staff, supervising line cooks and assisting wherever needed to ensure prep and plating deadlines are met.
- Lead by example to maintain an organized, clean workspace, fostering respectful, clear communication between the kitchen and the front-of-house events team.
- Provide ongoing, hands-on training to hourly cooks, helping them refine their techniques and advance their careers.
- Enforce rigorous hygiene protocols, including regular handwashing, strict allergen awareness, and First-In, First-Out (FIFO) rotation and labeling methods.
- Ensure the kitchen complies with all local health and safety regulations, maintaining a station that is constantly audit-ready.
- Ensure all kitchen staff strictly adhere to uniform and hygiene standards.
Benefits
- Full medical, dental, and vision
- 401k with company match
- Paid Time Off
- Employee discounts and perks across all URBN brands
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
