Banquet Sous Chef

Position Overview A premier, high-volume premier function facility in Central Massachusetts seeks a talented, hands-on Working Banquet Sous Chef . We host diverse events from high-end weddings to corporate galas. This role requires a leader who thrives in the kitchen, cooks alongside the line, and manages banquet execution.

Key Responsibilities Hands-on Cooking:

Lead the line daily. Prep, cook, and plate high-volume banquet meals.

Menu Execution:

Maintain food quality, presentation, and consistency for groups from 10 to 300+ guests.

Kitchen Management:

Supervise, train, and schedule culinary staff. Maintain a clean, organized kitchen.

Inventory & Food Cost:

Assist the Executive Chef with ordering, inventory control, and waste reduction.

Safety & Sanitation:

Enforce all local health department regulations and food safety standards.

Required Qualifications Experience:

Minimum 2-3 years of culinary management experience. Banquet or high-volume catering background required.

Skills:

Strong knife skills, menu execution, and the ability to train line cooks.

Availability:

Must work a flexible schedule. Heavy focus on weekends and holidays.

Physical Demands:

Ability to stand for long periods and lift up to 50 lbs. Benefits Competitive salary Paid time off Growth opportunities within a well-established hospitality group

Pay:

$52,000.00 - $60,000.00 per year

Benefits:

401(k) Dental insurance Food provided Health insurance Paid time off Vision insurance

Work Location:

In person