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Sous Chef
Job
Catering & Special Events
Garfield, NJ (In Person)
$105,000 Salary, Full-Time
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Job Description
Sous Chef Catering & Special Events - 3.0 Garfield, NJ Job Details Full-time $85,000 - $125,000 a year 2 hours ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance Qualifications Kitchen health and safety standards Hospitality Teamwork Food service health code compliance ServSafe Team leadership Safety regulations Cost control Managing catering events Culinary Arts Food safety sanitizing procedures Leading team collaboration initiatives ServSafe Food Manager Certification Delegation Communication with kitchen staff Full Job Description Sous Chef - Full-Time Banquet & Catering Facility | Northern New Jersey Established banquet facility in Northern New Jersey is seeking an experienced Full-Time Sous Chef to join our culinary team. This position is focused exclusively on high-volume banquet and catering operations. We are not a traditional à la carte restaurant. The ideal candidate will have a strong background in large-scale food production, banquet execution, and leading kitchen teams in a fast-paced catering environment. Responsibilities Work alongside the Executive Chef to oversee all back-of-house operations for banquet and catered events. Supervise food preparation, production, plating, and execution for high-volume events while maintaining consistency and quality. Coordinate the preparation and execution of multiple events simultaneously. Accommodate special requests, dietary restrictions, and allergy protocols in accordance with established procedures. Maintain all health, sanitation, and food safety standards in compliance with local and state regulations. Ensure proper food handling, storage, inventory control, and waste reduction practices. Lead, motivate, and develop kitchen staff while fostering teamwork and clear communication throughout the culinary operation. Delegate responsibilities effectively to ensure smooth event execution and efficient kitchen operations. Assist with scheduling, training, and maintaining established culinary standards. Support the Executive Chef in maintaining an organized, productive, and cost-conscious banquet kitchen. Requirements Minimum of 3-5 years of progressive culinary experience in high-volume banquet, catering, or event facilities required. Previous experience in à la carte restaurant operations alone is not sufficient; direct banquet/catering experience is strongly preferred. Culinary education or formal culinary training preferred. Proven ability to thrive in a fast-paced, volume-driven catering environment. Strong leadership, organizational, and communication skills. Stable work history with a hands-on approach and willingness to lead by example. Must possess a valid ServSafe Food Protection Manager Certification . Thorough knowledge of local health department regulations and sanitation standards. Ability to work evenings, weekends, holidays, and varying schedules based on event needs. We are seeking a dedicated culinary professional who is passionate about hospitality and committed to delivering exceptional banquet experiences while maintaining the highest standards of quality and execution.