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The LaFayette Hotel
Lou Lous - Banquet Sous Chef
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Based on California data
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What they do
A Sous Chef hands on and actively involved in the day-to-day running of the kitchen. Sous chefs fill in as leaders for the head chef, and get involved in preparing food like station chefs when needed.
$68,204 / year median in California
+5% projected growth
Job Description
Lou Lou's is a restored 1940s ballroom inside The Lafayette Hotel & Club. It operates as a supper club and private event space, hosting plated dinners, weddings, corporate buyouts, and live entertainment. We're hiring a Banquet Sous Chef to lead kitchen execution for banquet and private event service. Responsibilities Execute banquet and event menus at volume, on time, and to consistent standards Lead and supervise the kitchen crew during service Manage prep planning, station setup, and plating standards Work with the events and sales teams on BEOs and menu logistics Support ordering, inventory, food cost, and labor targets Maintain health, safety, and sanitation compliance Requirements Prior banquet or high volume plated experience, hotel or event background preferred Proven ability to lead a team during service Working knowledge of food cost, ordering, and inventory Ability to adapt when event timelines change Availability nights, weekends, and holidays What to expect Event volume varies week to week. Schedules follow the event calendar, not a fixed pattern. This is a hands-on kitchen role, not an administrative one.