Sous Chef

Key Responsibilities

1. Culinary Execution & Quality Control

High-Volume Production: Oversee the preparation, cooking, and plating of meals for events ranging from intimate VIP dinners to large-scale galas of several hundred guests.

Consistency: Guarantee that every plate meets established recipes, portion sizes, temperature requirements, and presentation standards.

Menu Implementation: Assist the Executive Chef in developing, testing, and executing creative, seasonal banquet menus that accommodate diverse dietary needs (e.g., allergen-free, vegan, kosher).

2. Kitchen Operations & Leadership

Team Management: Supervise, train, and mentor banquet line cooks, prep cooks, and stewards. Schedule kitchen staff efficiently to align with event banquet event orders (BEOs) and labor budgets.

Expediting: Direct the banquet line during plating and service ("the push") to ensure smooth coordination between the kitchen and banquet service staff.

Inventory & Cost Control: Monitor food inventory levels, minimize waste, and assist with ordering high-quality ingredients while maintaining food cost targets.

3. Food Safety, Sanitation & Compliance

HACCP Standards: Enforce strict adherence to local health department regulations and Hazard Analysis Critical Control Point (HACCP) guidelines.

Kitchen Cleanliness: Maintain organizational standards for walk-in coolers, freezers, and dry storage areas, ensuring proper rotation (FIFO) and labeling.

Required Qualifications & Skills

Experience: Minimum of 3–5 years of culinary experience in a professional kitchen, with at least 2 years in a leadership role (Lead Line Cook, Junior Sous Chef, or Sous Chef) specifically within a high-volume banquet, hotel, resort, or convention center environment.

Technical Skill: Advanced knowledge of culinary techniques, butchery, sauces, batch cooking, and mass-plating logistics.

BEO Fluency: Exceptional ability to read, interpret, and execute complex Banquet Event Orders (BEOs) and production sheets.

Certifications: Valid food handler’s / Food Safety Manager certification (e.g., ServSafe or local equivalent).

Physical Stamina: Ability to stand for long periods, work in high-temperature environments, and lift up to 50 lbs (approx. 23 kg).

Schedule Flexibility: Willingness to work a flexible schedule including early mornings, late nights, weekends, and holidays based on event bookings.

Preferred Attributes

A degree or certificate in Culinary Arts or Hospitality Management.

Strong verbal and written communication skills to effectively bridge the gap between back-of-house (BOH) and front-of-house (FOH) teams.

A calm demeanor under pressure with strong problem-solving skills when event timelines shift.