Sous Chef - Banquets
About The Position
The Sous Chef - Banquets works across disciplines to deliver exceptional guest experiences and is accountable for the success of daily kitchen operations. The role performs culinary tasks while leading staff and managing food-related functions, with a focus on excellence in the banquet guest dining experience. Reporting to the Executive Banquet Chef, the Sous Chef provides leadership and management for the Culinary Division, supporting plans and standards that contribute to the division’s and hotel’s continued growth and profitability. The role supports recruiting, menu creation, training, processes, and standards for a successful opening, and assists other food and beverage outlets as needed. The position leads kitchen operations for the commissary kitchen and banquet events, including staff development, food production, cost control, safety, quality assurance, and customer service. It works with food and beverage leaders on banquet menus and amenities, oversees event food production, and may adapt menus and dishes to dietary restrictions or client preferences. The role also supports culinary activations, events, menu tastings, and special event planning.
Requirements
- High school diploma or GED.
- Four years of experience in culinary, food and beverage, or a related professional area.
- Experience in a banquet or catering environment is preferred.
Nice To Haves
- Two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major.
Responsibilities
- Coordinate the selection, training, development, and evaluation of banquet employees and managers, ensuring cultural and core standards are met.
- Plan long-range banquet and catering operations.
- Control labor and operating expenses through planning, budgeting, purchasing, inventory control, cost control, and revenue-generation initiatives.
- Maintain visibility in the operation, build relationships with regular guests and new patrons, and support effective marketing.
- Work with food and beverage leadership to design creative banquet menus and amenity options while ensuring an exceptional product.
- Communicate with employees and managers about operational needs and attend operational meetings to coordinate across departments.
- Provide direction for day-to-day commissary kitchen and banquet event operations.
- Guide subordinates, set performance standards, and monitor performance during preparation and service.
- Lead, influence, and encourage team members; promote sound business decisions, honesty, integrity, and professional behavior.
- Build mutual trust, respect, and cooperation among team members and model expected professional conduct.
- Apply property policies fairly and consistently; review staffing levels to meet guest-service, operational, and financial objectives.
- Maintain open and collaborative relationships with employees, solicit feedback, and address employee concerns.
- Supervise and coordinate cooks and other workers engaged in food preparation.
- Promote continual innovation and improvement, and plan and execute culinary activations and events.
- Establish performance, budget, and team goals; communicate and monitor safety procedures and codes.
- Manage controllable expenses, including food, supplies, uniforms, and equipment; minimize waste through portion control and efficient ingredient use.
- Monitor raw and cooked food quality, determine food presentation, create decorative displays, and oversee event production for timely service and quality control.
- Ensure food handling, sanitation, temperature, purchasing, receiving, and food-storage standards are met, and employees maintain required certifications.
- Train kitchen team members in cooking fundamentals and plate presentation.
- Participate in menu tastings and special event planning, contributing culinary options and presentation styles.
- Support service behaviors that exceed customer satisfaction and retention; coach employees to understand and meet guest needs.
- Manage daily operations to meet quality standards and customer expectations; model excellent hospitality and foster positive guest relations.
- Interact with guests for feedback and respond to guest or event-planner problems and complaints.
- Empower employees to provide excellent service, establish service guidelines, and provide ongoing training on guest expectations.
- Adapt menus and dishes to dietary restrictions or client preferences.
- Review comment cards, guest satisfaction results, and other data to identify service improvements.
- Coach, mentor, and support the development of others; ensure fair and equitable treatment of employees.
- Administer performance appraisals for direct-report managers, observe team service behaviors, and provide feedback.
- Manage progressive discipline procedures for areas of responsibility.
- Analyze information and evaluate results with the Executive Banquet Chef to select solutions and resolve problems.
Benefits
- Group medical, dental, vision, life, and disability benefits.
- Pre-tax flexible benefit plan for healthcare and dependent care reimbursement.
- Employee assistance program.
- Paid time off and sick time.
- 401(k) plan with company match.
- Complimentary team member meals.
- Complimentary room nights at CoralTree Hospitality-managed properties.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
