Sous Chef (Part-Time)
Core
Second-in-command assisting the Executive Chef in a banquet facility, producing meals for large events and managing kitchen operations.
Role type
Sous Chef (Banquet)
Builds
Banquet meals and food service for live events
Domain
Hospitality / Culinary Arts
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Banquet event order execution, recipe preparation, food cost management, kitchen equipment maintenance, staff supervision and training, inventory management, health code compliance
Preferred skills
Leadership experience, creative food presentation, ability to work under pressure
Technologies
Industry related kitchen equipment
Responsibilities
Produce required product according to Banquet Event Orders, order and prepare food items while maintaining budget goals, maintain kitchen equipment cleanliness, support kitchen and stewarding staff, assist with training of cooks, assist with monthly inventory, perform duties in absence of Executive Chef
Seniority
Mid-level, hands-on IC