Banquet Sous Chef

Forest Hills Country Club is seeking a talented and dependable Banquet Sous Chef to join our culinary team. This position plays a key leadership role in executing exceptional banquet and member dining experiences for member events, weddings, golf tournaments, social events, and club functions. The Banquet Sous Chef will work closely with the Executive Chef to oversee banquet food production, maintain high culinary standards, supervise kitchen staff, and ensure flawless event execution in a private country club environment. Key Responsibilities Assist in leading all banquet kitchen operations and event execution Prepare and oversee high-quality food production for club events and private functions Supervise, train, and motivate culinary staff Ensure consistency in food quality, presentation, and portion standards Coordinate banquet timelines with service and event teams Maintain sanitation, safety, and compliance standards Assist with inventory, ordering, and food cost controls Support seasonal menu development and banquet specials Maintain a clean, organized, and efficient kitchen environment Act as kitchen leader during Executive Chef's absence when needed Qualifications Minimum 3 years of culinary leadership experience in a country club, hotel, banquet, or upscale dining environment Strong banquet production and high-volume cooking experience Ability to lead and develop kitchen teams Excellent organizational and communication skills Flexible schedule including nights, weekends, and holidays Culinary degree preferred ServSafe certification preferred Preferred Attributes Professional, team-oriented attitude Strong attention to detail and plating presentation Ability to thrive in fast-paced banquet environments Passion for hospitality and member satisfaction Creative culinary mindset with strong execution skills

Pay:

$60,000.00 - $65,000.00 per year

Benefits:

401(k) Dental insurance Health insurance Vision insurance

Work Location:

In person