Banquet Sous Chef

The Banquet Sous Chef is responsible for supervising all aspects of food production, including the training and development of Junior Sous Chefs and the culinary team. This role ensures that safety and sanitation standards are strictly maintained, and the final product is executed flawlessly in

alignment with the Banquet Chef’s vision and senior leadership, as directed by banquet event orders.

Additionally, the Banquet Sous Chef collaborates closely with other departments to ensure seamless event execution, playing a key role in delivering an exceptional dining experience for guests.

ESSENTIAL FUNCTION·

• Train all staff in the production and execution of banquet event orders, ensuring a consistent and high-quality culinary experience.

• Oversee the preparation and quality control of all soups, stocks, sauces, and other banquet dishes.

• Collaborate with the banquet team, event coordinators, and clients to customize menus and ensure culinary alignment with the event’s theme, style, and guest expectations.

• Manage the daily culinary operations in assigned areas, ensuring efficiency and effectiveness throughout the kitchen.

• Monitor inventory levels of ingredients and supplies, ensuring timely ordering and stock rotation to meet event demands while minimizing waste.

• Maintain comprehensive knowledge of all menus and recipes, ensuring accuracy, consistency, and high standards in food preparation.

• Conduct regular quality checks during food preparation and before service, ensuring all dishes meet the hotel’s high standards and are presented attractively.

• Provide leadership and mentorship to Junior Sous Chefs, Cooks, Pantry Cooks, and Prep Cooks, fostering a positive work environment and encouraging professional growth through ongoing training and development.

• Ensure all kitchen operations comply with local, state, federal and company wide food safety, health, and corporate training regulations, including maintaining proper documentation and records.

• Assist in managing the banquet kitchen budget by controlling food costs, optimizing ingredient usage, and minimizing waste without compromising quality.

• Oversee the completion of all assigned production lists, ensuring timeliness and accuracy in food preparation and delivery.

• Ensure the daily freshness and quality of all products, from raw ingredients to finished dishes.

• Communicate effectively with Sous Chefs and other team members to address needs, requirements, and potential issues, ensuring seamless operations.

• Lead the culinary team in quickly resolving any issues that arise during an event, such as last-minute menu changes or unexpected guest requests, ensuring smooth operations and guest satisfaction.

• Participate in the creation and periodic review of banquet menus, introducing innovative dishes and concepts that enhance the hotel’s culinary offerings.

• Occasionally interact with guests during events to ensure satisfaction with the culinary offerings and address any specific dietary needs or special requests.

• Work closely with other departments such as housekeeping, engineering, and the front office to ensure seamless coordination and support for large-scale events.

• Demonstrate a strong commitment to safety, taking appropriate action to prevent injury, damage, or loss, and responding effectively in emergencies.
• Maintain a professional attitude, appearance, and demeanor at all times, adhering to uniform and footwear standards.

• High School Diploma or GED

• Accredited Culinary School or Apprenticeship, preferred

EXPERIENCE

• 4-5 years experience in Hotel Kitchens with high volume and quality

• Previous supervisory experience required

LICENSES OR CERTIFICATES

• Maricopa County Food Handler Card

• ServSafe preferred