Sous Chef - Banquets (Hotel Emma)

Silver Ventures LLC•San Antonio, TX

16h•Onsite

About The Position

The Sous Chef – Banquets is primarily responsible for the planning, production, and execution of all banquet and special event culinary operations at Hotel Emma. This role leads large‑scale food production, coordinates banquet prep and service execution, and ensures consistency, quality, and efficiency across multiple simultaneous events. The Sous Chef supports à la carte operations as business levels require and assumes full kitchen leadership responsibilities in the absence of the Executive Chef. This position plays a critical role in delivering exceptional banquet experiences while maintaining food quality, labor control, food safety, and alignment with Hotel Emma’s culinary philosophy.

Requirements

High school diploma or equivalent required
Extensive experience in hotels, resorts, or high‑volume banquet operations required
ServSafe certified
Advanced knife, butchery, and large‑batch production skills
Demonstrated ability to scale recipes and maintain consistency across high‑volume service
Strong palate with the ability to taste, adjust, and balance flavors
Proficiency in Microsoft Word, Excel, Outlook
Strong organizational, communication, and leadership skills
Ability to effectively plan, prioritize, and execute multiple events concurrently
Flexible schedule required based on banquet and event demands

Nice To Haves

College education preferred but not required
Prior experience leading large‑scale banquet execution strongly preferred
experience with Vantage ADP preferred

Responsibilities

Leads all banquet culinary production, organization, and execution
Plans and executes banquet prep schedules, production lists, and staffing needs
Oversees and participates in high‑volume food production for banquets, private dining, and special events
Expedites multiple banquets simultaneously with limited supervision
Reviews banquet event orders (BEOs), menus, and timelines to ensure accurate execution
Ensures all banquet food meets Hotel Emma quality, presentation, and timing standards
Coordinates mise en place quantities for large‑scale service and verifies readiness prior to events
Develops, writes, and executes banquet and special function menus within established budgets
Produces banquet‑specific recipes and completes food cost analysis as required
Trains and develops line cooks, banquet cooks, interns, and externs to standard performance levels
Delegates daily banquet production tasks and ensures accountability
Provides ongoing coaching in technique, organization, sanitation, and execution
Supports a culture of professionalism, teamwork, and continuous improvement
Assists with overall kitchen operations and supports à la carte service as needed
Maintains cleanliness and organization of all kitchen areas, including walk‑ins, freezers, dry storage, and banquet prep spaces
Oversees stewarding operations related to banquet service, equipment, and storage
Ensures proper handling, labeling, rotation, and storage of all food products
Monitors china, glassware, silverware usage, breakage, and inventory related to banquets
Communicates maintenance and equipment needs promptly to leadership
Enforces all food safety, sanitation, and health department standards
Ensures compliance with Texas Department of Health, San Antonio Metro Health, and ServSafe guidelines
Conducts daily quality, date, and labeling checks across banquet production areas
Communicates effectively with Food & Beverage leadership regarding banquet needs, timelines, and challenges
Collaborates with front‑of‑house, events, and stewarding teams to ensure seamless service execution
Shares guest feedback and operational insights with the Executive Chef
Assists with staff meal planning, production, and quality control
Supports inventory management for banquet‑related product and storage areas
Provides coverage for line, breakfast, or dinner service when business demands require
Engages with guests during lobby activations (coffee hour, wine hour) as scheduled