SOUS CHEF- BANQUETS
Core
Coordinates and administers all food preparation, presentation, and service procedures under the Executive Chef to ensure quality, consistency, and safety standards.
Role type
Senior culinary operations lead (banquets)
Builds
Banquet food service operations for casino entertainment venues
Domain
Hospitality / Culinary Arts
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Food preparation, inventory management, staff supervision, health and safety compliance, delegation, quality control
Preferred skills
Banquet experience, physical stamina for standing and lifting
Technologies
None stated
Responsibilities
Monitor food quantity and quality standards, oversee food preparation for consistency and portion control, manage kitchen and storage cleanliness, delegate work assignments to cooks, monitor employee performance and staffing levels, requisition stock according to business needs
Seniority
Mid-level, hands-on IC