Banquet Sous Chef

Newport Harbor Island Resort•Newport, RI
•$65,000 - $80,000•Onsite

About The Position

The Banquet Sous Chef supports the Executive Chef in planning, organizing, and executing banquet events, helping deliver high-quality cuisine and memorable dining experiences. This role calls for culinary creativity, leadership, attention to detail, and the ability to work effectively in a dynamic, fast-paced, collaborative environment. The position also contributes to menu development, team training, food quality and consistency, cost management, and successful event execution. The role is based at Newport Harbor Island Resort in Newport, Rhode Island. Davidson Hospitality describes opportunities for career growth and training, and lists a salary range of $65,000 to $80,000 per year. Pre-employment drug testing and a background check are required.

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.
  • Pre-employment drug test and background check required.

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.
  • Comply with health and safety regulations and maintain a clean, organized work environment.
  • Support menu tastings, special promotions, and menu engineering.
  • Stay current with industry trends and innovations to enhance the banquet dining experience.

Benefits

  • Multiple tiers of medical coverage.
  • Dental and vision coverage.
  • 24/7 Teledoc service.
  • Free maintenance medications.
  • Pet insurance.
  • Hotel discounts.
  • Tuition reimbursement.
  • Paid time off, including vacation, sick, bereavement, and holidays.
  • 401(k) match.
  • Career growth and ongoing training opportunities are mentioned.
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