Sous Chef

Pacific Hospitality Group • Phoenix, AZ

4d

About The Position

Position Summary Supports the culinary leadership team in executing all banquet and event culinary operations to ensure guests receive the highest level of service and quality on a consistent basis. Responsible for assisting in the planning, preparation, production, and execution of all banquet food operations while maintaining exceptional standards of presentation, timeliness, and financial performance. Salary dependent on experience.

Requirements

• Completion of a culinary program or apprenticeship preferred
• Minimum of three years of culinary experience, with banquet or high-volume production experience preferred
• Strong knowledge of large-scale food production and banquet execution
• Proven ability to lead teams in a fast-paced, event-driven environment
• Knowledge of food cost controls, production planning, and inventory management
• Strong communication and organizational skills
• Ability to work flexible schedules including early mornings, late nights, weekends, and holidays
• Food Handler certification required
• Requires standing and walking for extended periods, working in high-temperature environments, and lifting up to 50 pounds.
• Involves exposure to kitchen equipment, noise, and temperature changes while maintaining efficiency and safety.

Responsibilities

• Oversees daily banquet and/or culinary operations including prep, production, and execution of all events
• Supervises banquet and/or culinary team members responsible for food preparation and plating during events
• Coordinates closely with Banquets, Sales, and Events teams to ensure accurate execution of BEOs
• Ensures all banquet food is prepared and presented according to established recipes, standards, and timelines
• Assists in hiring, training, scheduling, and performance management of banquet culinary team members
• Leads pre-shift meetings and communicates event-specific expectations to culinary staff
• Monitors food production levels and adjusts to meet event timelines and guest counts
• Maintains strict adherence to plating standards, portion control, and quality consistency
• Controls food costs through proper ordering, production planning, and waste minimization
• Ensures timely execution of banquet functions, including buffets, plated meals, and receptions
• Maintains cleanliness, organization, and readiness of banquet kitchen and prep areas
• Ensures compliance with food safety, sanitation, OSHA, PPE, and HAZMAT standards
• Collaborates with Executive Chef and culinary leadership on menu development and banquet offerings
• Assists in managing inventory, ordering, and storage specific to banquet operations
• Ensures exceptional guest experience through quality execution and responsiveness during events
• Maintains consistent attendance and reliability, especially during high-volume event periods
• Assists with special culinary projects, tastings, and VIP events
• Supports menu tastings and client presentations as needed
• Making recommendations on team member performance and development
• Approves leave and scheduling requests in coordination with culinary leadership
• Responds to guest inquiries and accommodates special dietary or event requests

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 11-50 employees