Banquet Sous Chef

Banquet Sous Chef Pilot Project Brewing - Milwaukee 1128 N 9th St, Milwaukee, WI 53233, United States Part Time • Hourly ($23.00)

Expires:

Jul 22, 2026 Be an early applicant Required Years of Experience 2 years Job Details We are looking for a dedicated Part-Time Banquet Sous Chef to work Thursday, Friday and Saturday every week (~24-30 hours). Essential Responsibilities Banquet Kitchen Operations Assist in organizing and executing banquet menus for events ranging from small gatherings to large-scale functions. Co-lead daily banquet prep, production, and service execution to ensure food is prepared accurately, efficiently, and on schedule. Execute recipes, plating standards, and presentation guidelines established by the culinary leadership team. Ensure all banquet dishes meet quality, consistency, and timing expectations. Coordinate with Event Operations, FOH leadership, and culinary teams to execute smooth event service. Leadership & Team Development Provide hands-on leadership, direction, and support to banquet cooks during prep and service. Assign daily tasks, delegate responsibilities, and monitor completion of prep lists. Train team members on recipes, cooking techniques, sanitation standards, and banquet procedures. Foster a positive, professional, and collaborative kitchen culture. Assist with coaching, performance feedback, and development of culinary team members. Event Execution Review and execute banquet event orders (BEOs) Monitor event details, menu changes, dietary restrictions, and special requests Manage timing and flow of banquet service, adjusting as needed during events. Troubleshoot issues quickly and effectively while maintaining guest experience standards. Inventory & Cost Control Assist with receiving and proper storage of food products. Maintain awareness of food costs, portion control, and waste reduction. Monitor inventory levels and communicate product needs to culinary leadership. Ensure proper labeling, rotation, and storage procedures are followed. Kitchen Standards & Safety Maintain a clean, organized, and safe kitchen environment following all health department standards. Ensure proper food handling, sanitation, and temperature control procedures are followed. Uphold company standards for cleanliness, organization, and professionalism. Assist with equipment maintenance and report issues promptly.

Compensation Details Compensation:

Hourly ($23.00)

Benefits & Perks:

Paid Time Off, Dining Discounts Required Skills Time Management Attention to Detail Problem Solving Communication Skills Teamwork Adaptability Leadership Organizational Skills