Banquet Sous Chef
About The Position
The Banquet Sous Chef assists the Executive Chef and Banquet Chef in overseeing all culinary operations for banquet, catering, and special event functions at The Mission Inn Hotel & Spa. This position is responsible for ensuring the successful planning, preparation, execution, and presentation of food for weddings, conferences, holiday events, social gatherings, and corporate functions while maintaining the highest standards of food quality, sanitation, efficiency, and guest satisfaction. The Banquet Sous Chef provides hands-on leadership in a fast-paced, high-volume environment and serves as a key member of the culinary leadership team.
Requirements
- Minimum of 3–5 years of progressive culinary experience, including supervisory experience in banquets, catering, hotels, resorts, or high-volume food service operations.
- Current California Food Handler Card required
- Ability to stand and walk for extended periods throughout the workday.
- Frequently lift, carry, push, and pull up to 50 pounds.
- Ability to bend, reach, stoop, climb, and perform repetitive motions.
- Safely operate commercial kitchen equipment and work in hot, fast-paced environments.
Nice To Haves
- Previous luxury hotel or full-service banquet experience preferred.
- Culinary degree or equivalent professional training preferred.
- ServSafe Food Protection Manager Certification preferred.
Responsibilities
- Assist in the planning, preparation, and execution of banquet and catered events ranging from intimate gatherings to large-scale functions.
- Review Banquet Event Orders (BEOs), production schedules, and event timelines to ensure accurate execution of all menu requirements.
- Supervise daily banquet kitchen operations, including food preparation, production, plating, and presentation.
- Lead and direct culinary team members during banquet production and event service.
- Ensure all banquet menu items are prepared according to established recipes, quality standards, and presentation specifications.
- Coordinate food production to meet scheduled service times while maintaining consistency and efficiency.
- Maintain appropriate staffing levels and delegate assignments based on event volume and operational needs.
- Train, mentor, and develop cooks and culinary team members in food preparation techniques, safety procedures, and service standards.
- Monitor food quality, portion control, product rotation, and inventory to minimize waste and maximize profitability.
- Assist with ordering, receiving, storage, and inventory control of food products and kitchen supplies.
- Maintain compliance with all federal, state, and local food safety, sanitation, and health regulations.
- Ensure banquet kitchen facilities, equipment, and work areas remain clean, organized, and operational.
- Collaborate with the Catering, Sales, and Banquets teams to ensure seamless communication and exceptional guest experiences.
- Assist with menu development, seasonal offerings, recipe testing, and special event menus.
- Support restaurant outlets and other culinary operations as business demands require.
- Assume responsibility for banquet kitchen operations in the absence of the Executive Chef or Banquet Chef.
- Perform additional duties as assigned by culinary leadership.
Benefits
- comprehensive health insurance
- retirement plans
- paid time off
- on-site wellness programs
- local discounts
- employee rates on hotel stays
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
