Banquet Catering Sous Chef

Position Summary The Banquet Catering Sous Chef plays a key leadership role in executing high-quality culinary experiences for private events, member dining, and large-scale banquets. This position supports the Head Chef in menu execution, staff supervision, and maintaining exceptional standards of food quality, consistency, and presentation. The ideal candidate thrives in a fast-paced, detail-driven environment and has a strong background in upscale catering or private club dining. Key Responsibilities Culinary Execution & Event Leadership Oversee preparation and execution of banquet and catering menus for events of varying size and complexity Ensure consistency, quality, and timely delivery of all dishes during service Coordinate closely with front-of-house and event teams to ensure seamless service Kitchen Operations Supervise and lead kitchen staff during prep and service, including scheduling and delegation Maintain organization, cleanliness, and efficiency in all kitchen areas Monitor inventory levels and assist with ordering and cost control Menu Support & Development Assist Head Chef in menu planning, tastings, and seasonal updates Contribute creative ideas for event menus while maintaining club standards Adapt menus to accommodate dietary restrictions and special requests Training & Team Development Train, mentor, and evaluate culinary team members Enforce proper cooking techniques, plating standards, and safety procedures Foster a positive, professional kitchen culture Compliance & Standards Ensure compliance with all health, safety, and sanitation regulations Uphold high standards of food safety and hygiene at all times Assist in maintaining accurate records and documentation Qualifications Minimum 3-5 years of culinary experience in banquet, catering, or upscale dining environments Previous supervisory or leadership experience in a kitchen setting Strong knowledge of culinary techniques, food safety, and kitchen operations Ability to manage multiple events and priorities simultaneously Excellent communication and organizational skills Culinary degree or equivalent professional training preferred Key Competencies Leadership and team management Attention to detail and presentation Time management and multitasking Problem-solving under pressure Commitment to quality and member satisfaction

Pay:

$40,000.00 - $50,000.00 per year

Benefits:

401(k) matching Dental insurance Health insurance Paid time off

Work Location:

In person