Sous Chef
Core
Leading a staff of 10+ cooks in a high-volume banquet facility to ensure food quality, consistency, and cost control for large events.
Role type
Senior Sous Chef (Banquet Operations)
Builds
Large-scale banquet meals for public assembly events
Domain
Hospitality / Banquet Catering
Required skills
Menu planning, food cost management, staff supervision, performance review, disciplinary documentation, high-volume cooking standards
Preferred skills
None stated
Technologies
None stated
Responsibilities
Supervise kitchen and stewarding staff, assist Executive Chef with staffing and employee relations, ensure food quality and consistency, create menu ideas, assess FOH and BOH needs
Seniority
Senior, hands-on IC
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