Sous Chef- Banquet and Culinary Operations
About The Position
The Sous Chef partners with the Executive Chef to lead daily banquet kitchen operations and uphold standards for food quality, consistency, sanitation, and guest satisfaction. This hands-on leadership role combines banquet and event execution, team development, and operational support across The Box Event Center, Sliders, and The Bistro. The culinary program emphasizes scratch cooking, quality ingredients, customized guest experiences, and a range of cuisines and service styles—from plated dinners and wine-paired meals to high-volume service for up to 1,200 guests. The role leads banquet production for weddings, galas, meetings, conventions, and special events; supervises and develops culinary staff; and provides operational support to other food and beverage outlets as business needs require. It also involves food preparation and execution, menu development, inventory and cost controls, food safety, and event staffing and timeline coordination. This is a full-time salaried position averaging approximately 40 hours per week. A flexible schedule is required, including evenings, weekends, and holidays as needed based on event schedules.
Requirements
- At least two years of culinary leadership or supervisory experience.
- Experience in banquet, catering, hotel, country club, or high-volume restaurant operations.
- Ability to lead and motivate a culinary team in a fast-paced environment.
- Strong organizational, communication, and time-management skills.
- Ability to work a flexible schedule that may include evenings, weekends, and holidays.
- Strong attention to detail.
- Well-organized and self-directed.
- Adaptable and able to adjust to changing business needs.
- Professional and team-oriented.
- Passion for hospitality and culinary excellence.
Nice To Haves
- Formal culinary education or equivalent professional experience.
- Strong understanding of classical cooking techniques.
- Experience fabricating meats and seafood.
- Proven ability to prepare scratch sauces, stocks, soups, and composed dishes.
- Knowledge of food cost controls, purchasing, and inventory management.
- ServSafe Certification.
Responsibilities
- Lead banquet kitchen production and execution for weddings, galas, meetings, conventions, and special events.
- Supervise cooks and culinary staff while maintaining a positive and professional workplace culture.
- Assist with training, coaching, and developing kitchen team members.
- Maintain consistent food quality, presentation, and execution across events.
- Support kitchen managers and outlet operations as business needs require.
- Prepare and execute scratch-made sauces, stocks, soups, proteins, and specialty menu items.
- Execute a variety of menus, cuisines, and service styles.
- Ensure recipes, preparation methods, and presentation standards are consistently followed.
- Assist with menu development and customization for special events and guest requests.
- Assist with inventory control, ordering, receiving, and product rotation.
- Monitor food costs, waste, and product utilization.
- Ensure compliance with HACCP, food safety, sanitation, and health department standards.
- Help coordinate kitchen staffing and event preparation timelines.
- Help maintain an efficient production system for events of all sizes.
Benefits
- Medical insurance
- Dental insurance
- Vision insurance
- Life insurance
- Paid time off (PTO)
- 401(k) with employer match
- Employee discounts on hotel rooms and restaurants
- Daily Pay through ZayZoon
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
Associate degree
