Banquet Sous Chef
Core
Lead culinary operations for banquet events and dining venues, ensuring efficient food production, staffing, and sanitation standards.
Role type
Senior Banquet Sous Chef
Builds
Banquet events, hotel dining services, and large-scale resort food production
Domain
Hospitality / Culinary Arts
Required skills
Kitchen staff management, inventory control, food safety compliance, menu execution, cost control, equipment maintenance, team training
Preferred skills
Event planning, labor cost optimization, cross-departmental communication
Technologies
POS systems, kitchen management software, inventory tracking tools
Responsibilities
Supervise kitchen opening and closing operations, manage raw food ingredient ordering and storage, ensure adherence to sanitation standards, train and evaluate departmental team members, monitor food preparation and holding operations, control daily labor costs
Seniority
Senior, hands-on IC