Sous Chef-Banquets
About The Position
The Sous Chef-Banquets provides direct and general supervision to the culinary team during an assigned shift, ensuring quality food preparation and guest satisfaction while supporting the company’s vision, mission, and values. The role requires effective communication with guests and team members, and leadership in developing and motivating culinary staff while fostering ownership and accountability. The Sous Chef oversees cooking operations, including preparation methods, portion control, food-delivery timing, and garnishing, to ensure food is prepared to a high standard and attractively presented. The position also supports recipe writing and cost control, recipe-book development, department budgeting and objectives, and coordination between front- and back-of-house operations. The role is responsible for staffing and scheduling culinary team members, monitoring labor and food costs, maintaining food quality and regulatory compliance, and ensuring kitchen equipment and working conditions are maintained. It also includes team-member relations, performance feedback, recruitment and retention practices, and guest-service responsibilities.
Requirements
- Ideally, completion of a culinary arts degree or accredited apprenticeship, and/or four years of progressive food-preparation experience.
- At least one year of supervisory experience, or an equivalent combination of training, education, and experience demonstrating the ability to perform the duties.
- Computer literacy, including experience with Excel spreadsheets and Word.
- Possess and be able to obtain and maintain a valid driver's license and gaming license in the assigned state of employment and other jurisdictions.
- Successfully pass a background check.
- Successfully pass an alcohol and drug screening.
- Be at least 21 years of age.
Responsibilities
- Supervise the culinary team during an assigned shift to support quality food preparation and guest satisfaction.
- Oversee cooking operations, including preparation methods, portion control, food-delivery timing, and garnishing.
- Staff, schedule, evaluate, train, develop, and monitor culinary team members, including onboarding and Ecosure initiatives.
- Monitor labor costs and staffing levels, adjusting them to sales levels and business volume.
- Monitor food storage to maintain quality and comply with health requirements.
- Ensure kitchen equipment and working conditions are maintained, and submit HotSos entries.
- Assist the Restaurant Chef with writing and costing recipes and developing a recipe book.
- Monitor staff compliance with food-handling, storage, temperature, and cleanliness regulations; maintain the assigned area and address health-department issues with management and the Restaurant Chef.
- Assist the Restaurant Chef in developing and implementing policies, procedures, rules, and operations manuals.
- Schedule Lead Cooks, Cooks, and Assistant Cooks.
- Coordinate with the Assistant General Manager, General Manager, and Restaurant Chef to maintain seamless front-of-house and back-of-house communication and take ownership of assigned areas.
- Support guest service through table touches, nightly special postings, menu changes, and front-of-house/back-of-house communication.
- Assist with server and culinary pre-shifts to communicate specials and ensure dishes are presented excellently.
- Maintain team-member engagement and lead team-member relations, including hiring, coaching, recognition, and evaluation.
- Provide team members with ongoing, direct, and honest performance feedback.
- Establish operational guidelines for recruiting and retaining outlet team members.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
