Banquet Sous Chef

LARCHMONT YACHT CLUB•Village of Larchmont, NY

39d•$36 - $38•Onsite

About The Position

Banquet Sous Chef Larchmont Yacht Club Status: Hourly, full-time, on-site Location: Larchmont, NY (Westchester County) Reports to: Executive Chef and Banquet Chef Hourly range: $36.00 to $38.00 |PTO |Health Benefits |401K About the Club Larchmont Yacht Club is a premier private club founded in 1880, located on the waterfront in Westchester County with dining, sailing traditions, and an active calendar of member functions and private celebrations. The events program spans weddings, holiday celebrations, meetings, and milestone occasions, supported by an experienced team and multiple event spaces designed for memorable gatherings. Position summary The Banquet Sous Chef is the day-to-day driver of the banquet kitchen and plays a key role in making sure execution is consistent and reliable. You will lead both prep and service for private events and member functions, keep stations organized, and ensure the team stays aligned with the plan. When the Banquet Chef is off site or managing other events at the same time, you will step in to lead the kitchen and keep service running smoothly. In a strong club kitchen, this role requires a balance of culinary skill, organization, and confident team leadership.

Requirements

Prior experience as a sous chef, or banquet lead in a high-standard environment with significant event volume.
Proven ability to execute from BEOs and run organized, deadline-driven prep for complex events.
Strong fundamentals: sauces, butchery basics, production cooking, and clean plating habits that hold up under pressure.
Food safety certification (or ability to obtain quickly).

Nice To Haves

Private club banquet experience where member expectations, preference memory, and long-term consistency are part of the job.
Clear interest in career growth.

Responsibilities

Own daily execution details: study BEOs, write and organize prep lists, communicate the plan, and keep production moving without sacrificing standards.
Lead during service: supervise banquet cooks during high-volume events, ensure plating remains consistent, coordinate timing and execution, and adjust calmly when timelines shift.
Support menu development and variety: contribute ideas that balance classic club expectations with modern tastes and dietary needs, then execute them consistently.
Train and develop cooks: onboarding, station coaching, and real-time feedback that improves speed, quality, and morale.
Maintain kitchen readiness: labeling, storage, rotation, sanitation, and equipment awareness that prevent problems before service begins.
Contribute to cost discipline: portioning, waste control, and inventory practices aligned with banquet goals.