Sous Chef

Job Duties

• Lead daily culinary operations with a strong emphasis on banquet production, preparation, and execution.
• Oversee banquet functions in accordance with Banquet Event Orders (BEOs), ensuring quality, presentation, timing, and guest satisfaction.
• Collaborate with the Executive Chef and Food & Beverage leadership to ensure successful execution of meetings, weddings, and special events.
• Supervise, train, and develop culinary associates while maintaining consistent service and operational standards.
• Assist with menu planning, inventory management, food costs, and production across banquet, restaurant, and bar operations.
• Ensure compliance with all food safety, sanitation, and hotel standards, including proper equipment use and maintenance.
• Support hiring, scheduling, performance management, and ongoing team development.
• Address guest concerns promptly and professionally to ensure guest satisfaction.
• Maintain flexibility to work varied shifts, including weekends, evenings, and holidays.
• Perform other duties as assigned.
  

Responsibilities

Support the Executive Chef in leading culinary operations, with a primary focus on banquet production and event execution. Ensure exceptional food quality, presentation, and timely service while coordinating with the Banquet and Food & Beverage teams to deliver successful events. Provide hands-on leadership to culinary associates, maintain operational efficiency, and support restaurant and bar operations as business needs require.

Qualifications

• Minimum of three years of professional culinary experience, preferably in a hotel or high-volume banquet environment.
• Previous experience in banquet culinary operations, including large-scale food production and event execution, strongly preferred.
• Prior supervisory or culinary leadership experience preferred.
• Ability to read, interpret, and execute Banquet Event Orders (BEOs), production schedules, and event requirements.
• Strong organizational, time management, and communication skills, with the ability to manage multiple events and culinary priorities.
• Ability to communicate effectively with guests, management, and fellow associates.
• High school diploma or equivalent; formal culinary training or certification preferred.
• Valid food safety certification or ability to obtain one as required.
• Knowledge of food safety regulations, kitchen operations, and proper equipment handling.
• Bilingual English/Spanish a plus.