SOUS CHEF-BANQUETS
Core
Provide direct supervision to culinary teams to ensure quality food preparation, guest satisfaction, and operational efficiency in a banquet setting.
Role type
Senior IC sous chef (banquets)
Builds
High-quality food products and banquet services
Domain
Hospitality + Food Service
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work
Required skills
culinary arts, staff supervision, budget management, recipe development, health code compliance, scheduling, team training, cost control, operational policy implementation
Preferred skills
culinary arts degree, 4+ years progressive food prep experience, supervisory experience
Technologies
Excel, Word
Responsibilities
Oversee cooking operations and food presentation; manage staff scheduling, hiring, training, and performance evaluation; monitor labor costs and adjust staffing to sales levels; ensure compliance with health department regulations regarding food handling and storage; develop and maintain recipe collections; collaborate with management on front-of-house/back-of-house communication; maintain kitchen equipment and working conditions.
Seniority
Senior, hands-on IC