Banquet Sous Chef (Seasonal)

Peregrine Hospitality • Atlanta, GA

2d

About The Position

The Banquet Sous Chef assists the Sous Chef and Executive Chef and is responsible for preparing food items and delivering outstanding service in the Banquets division. Areas of responsibility may include the banquets kitchen, pastry, cafeteria, and stewarding. The position also handles menu item creation, scheduling, payroll maintenance, ordering, and the organization, cleanliness, and sanitation of work areas and equipment.

The role oversees culinary preparation and execution, maintaining high standards for flavor, technique, presentation, food safety, and quality. It leads staff in guest service and kitchen operations, oversees inventory and station provisions, and directs opening and closing procedures. The Banquet Sous Chef is expected to promote safety, service excellence, teamwork, professionalism, and continuous improvement.

The position requires physical activity including frequently lifting or carrying up to 50 pounds, standing for extended periods, bending, twisting, pushing, pulling, stooping, kneeling, and ascending or descending a ladder. Reasonable accommodations may be made for qualified individuals with disabilities to perform essential functions.

Requirements

• Understand and align with the hotel's mission, vision, and goals.
• Prioritize tasks, work efficiently with limited supervision, and manage multiple tasks with attention to detail, speed, and accuracy.
• Communicate effectively in the primary workplace language, with strong communication, follow-up, and organizational skills.
• Follow safety protocols, including proper use of PPE and equipment handling, and comply with required licenses or certifications.
• Ability to comprehend and follow recipes.
• Work well under pressure and in challenging conditions; use good judgment to resolve problems, follow directions, and collaborate as part of a team.
• Frequently lift and/or carry up to 50 pounds.
• Stand for extended periods; bend, twist, push, pull, stoop, kneel, and ascend or descend a ladder.
• Hear, understand, and communicate orally and in writing with staff, vendors, and guests in person and by phone.

Responsibilities

• Assist the Sous Chef and Executive Chef with food preparation and service in the Banquets division.
• Oversee preparation and execution of culinary offerings, ensuring high standards of flavor, technique, and presentation.
• Uphold sanitation and organizational standards at workstations and enforce applicable food safety regulations.
• Lead the team in managing guest orders and providing prompt, gracious service.
• Guide staff using knowledge of menu items, culinary techniques, ingredients, and departmental procedures.
• Oversee inventory control, including requisitioning, stocking, and maintaining provisions at assigned stations.
• Perform quality checks on dishes and ensure compliance with food handling, storage, and company quality assurance protocols.
• Direct opening and closing procedures, including workstation setup and breakdown and completion of daily checklists.
• Create menu items, schedule staff, maintain payroll, and handle ordering.
• Maintain the organization, cleanliness, and sanitation of work areas and equipment.
• Champion safety, service excellence, and continuous improvement.
• Promote teamwork and collaboration within the kitchen and across departments, modeling professionalism.
• Demonstrate reliability, attendance, flexibility, and follow-through on tasks assigned by management.

What This Job Offers

• Career Level: Mid Level
• Education Level: No Education Listed