Banquet Sous Chef

The Banquet Sous Chef at the Deerfield Inn, at Historic Deerfield, is a full-time salaried position based on a 45-hour work week , with the understanding that additional hours may be required during peak event periods to successfully execute responsibilities. This position is responsible for the organization, preparation, and execution of banquet and special event food service under the direction of the Executive Chef. The Banquet Sous Chef ensures exceptional food quality, kitchen efficiency, cleanliness, and safety standards while supporting the mission, culture, and hospitality standards of the Deerfield Inn. This role may also assist in overseeing the à la carte kitchen and culinary staff when business needs require. Key Responsibilities Event Execution & Kitchen Operations

• Oversee the preparation and execution of banquet and special event food service from setup through completion
• Ensure all food is prepared and presented according to quality standards
• Create and manage prep lists for upcoming events
• Review event details and distribute relevant information to kitchen and banquet staff
• Assist with ordering ingredients and maintaining appropriate inventory levels
• Successfully manage multiple events simultaneously while maintaining high standards of execution Team Leadership & Staff Management
• Supervise banquet kitchen staff during event preparation and service
• Train, coach, and develop team members on proper procedures and event execution standards
• Address performance issues and enforce workplace policies when necessary
• Coordinate banquet staff scheduling in partnership with the Executive Chef
• Delegate responsibilities effectively to ensure timely and efficient service
• Step into operational roles as needed to support staffing shortages or service demands Communication & Coordination
• Maintain strong communication between front-of-house and back-of-house teams to ensure seamless event execution
• Meet regularly with the Event Manager and Executive Chef to review menus and event logistics
• Communicate operational concerns and potential issues proactively to management Sanitation & Safety
• Ensure compliance with all health, sanitation, and workplace safety regulations
• Maintain a clean, organized, and efficient kitchen environment Qualifications
• Minimum of 3 years of management experience in hospitality, catering, banquet operations, or a related field OR
• At least 10 years of progressive culinary/food service experience that demonstrates the skills required for this role
• Experience managing banquet or large-scale event operations preferred
• Strong leadership, communication, and organizational skills
• Experience with menu planning and recipe development
• Ability to multitask and perform effectively in a fast-paced environment
• Strong problem-solving skills and culinary versatility Working Conditions
• Must be available to work weekends, nights, early mornings, holidays, and a five-day workweek.
• Work primarily takes place in a commercial kitchen.
• Must be able to stand for extended periods, walk frequently between stations, and lift at least 50 pounds.

About Historic Deerfield Historic Deerfield is a nationally renowned cultural history museum situated in an authentic 18th- century New England village in the Connecticut River Valley of Massachusetts. Its historic houses and world-famous collection of early American decorative arts open doors to new perspectives that inspire people to seek a deeper understanding of themselves, their communities, and the world.

Pay:

$50,000.00 - $58,000.00 per year

Benefits:

Health insurance Paid time off

Work Location:

In person