Banquet Sous Chef - Bar Sprezzatura

Makeready LLC•Portland, OR

12d•Onsite

About The Position

The Banquet Sous Chef plays an integral leadership role within the culinary team, supporting the Executive Chef and culinary leadership in the planning, preparation, and execution of banquet and catering operations. This highly organized, hands-on leader ensures every event is delivered with exceptional food quality, consistency, presentation, timing, and attention to detail. Working across a variety of events—from intimate private dinners and executive meetings to weddings, social celebrations, and large-scale functions—the Banquet Sous Chef leads culinary execution while maintaining a strong focus on operational efficiency, food safety, labor management, and team development. This role partners closely with culinary, banquet, catering, and event teams to translate event specifications into memorable dining experiences. The Banquet Sous Chef will assist in supervising and coordinating the planning, training, and leadership necessary to achieve departmental objectives related to food quality, guest satisfaction, labor productivity, food cost, employee engagement, cleanliness, and sanitation.

Requirements

Minimum of 2 years’ experience in a fine dining high volume kitchen.
At least 1 year in a leadership role.
Knowledge of safety and hygiene protocols.
Working knowledge of HR practices and labor laws.
Ability to frequently lift up to 40 pounds.
Stamina to work in excess of 50 hours per week.

Nice To Haves

Spanish language skills a plus.

Responsibilities

Ensures every event is delivered with exceptional food quality, consistency, presentation, timing, and attention to detail.
Leads culinary execution for a variety of events, maintaining a strong focus on operational efficiency, food safety, labor management, and team development.
Partners closely with culinary, banquet, catering, and event teams to translate event specifications into memorable dining experiences.
Supervises and coordinates the planning, training, and leadership necessary to achieve departmental objectives related to food quality, guest satisfaction, labor productivity, food cost, employee engagement, cleanliness, and sanitation.
Mentors culinary team members, maintains high standards of cleanliness and organization, and ensures teams are properly prepared for each event through thoughtful planning, communication, production schedules, line checks, and pre-event execution.