Banquet Sous Chef

Springfield, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $60,000.00

Work Schedule

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

flexible schedule

Job Description

Sonny's Place is a locally owned family entertainment center that has been a beloved destination in the Western New England region since its inception in 2008. Starting with a simple driving range, Sonny's Place has actively expanded its offerings to include a variety of fun and engaging activities for families and groups. Its most recent attractions, such as the Monkey Mayhem Miniature Golf Course and Bumper Boats, highlight the establishment's commitment to providing a dynamic and enjoyable environment where children and adults alike can create lasting memories together. The facility is named in honor of the owner's father, symbolizing the company's deep-rooted values in family bonds and community spirit. Sonny's Place is widely recognized as a safe, entertaining venue designed to foster connection and happiness among its visitors. It prides itself on being a favorite recreational destination, continually innovating to meet the evolving desires of its audience.

The position of Banquet Sous Chef at Sonny's Place is a critical culinary leadership role within the kitchen team. Serving as the second in command, the Banquet Sous Chef works closely under the Executive Chef to ensure the smooth and efficient operation of all banquet-related food production. This role demands a highly organized and skilled individual capable of supervising kitchen staff, maintaining food quality standards, and assisting with administrative functions such as inventory management and cost control. The Banquet Sous Chef must be prepared to lead the kitchen in the absence of the Executive Chef and take charge of all kitchen functions with professionalism and precision.

Working at Sonny's Place as a Banquet Sous Chef involves preparing and overseeing the cooking processes according to carefully standardized recipes, guaranteeing consistency in taste, presentation, and portion sizes. The role also includes contributing to menu planning, conducting staff training on food safety and kitchen sanitation, and collaborating with dining service personnel to provide optimal service during banquet events. Strong leadership is essential, as the Banquet Sous Chef must motivate the team, resolve guest complaints effectively, and support continuous improvement in kitchen operations. Availability to work nights, weekends, and holidays is required, reflecting the operational hours and event schedules at this family entertainment center. This position offers a unique opportunity to advance culinary leadership skills within a vibrant, community-centered establishment dedicated to excellence in food service and guest experience.

Job Requirements

Must be able to stand and walk for extended periods in varied weather conditions, including heat, cold, and rain
Have a good attitude and participate as a member of the team
Must be able to work nights, weekends, and holidays
Managerial experience in a family entertainment center and/or food and beverage setting preferred

Job Qualifications

Proven experience in a kitchen management role
In-depth knowledge of food and beverage industry trends and best practices
Banquet experience preferred
Financial acumen and budget management skills
Excellent interpersonal, written, and communication skills
Strong leadership skills
Familiarity with relevant technology and point-of-sale systems
Ability to work in a fast-paced environment
Demonstrate a strong work ethic

Job Duties

Prepares or directly supervises kitchen staff responsible for the daily preparation of the food to ensure that methods of cooking, garnishing, and portion sizes are as prescribed by standardized recipes
Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning, and issuing for food production
Assume complete charge of the kitchen in the absence of the Executive Chef
Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning, etc.
Consistently maintain standards of food quality, such as appeal, quality, and flavor of food
Makes recommendations for maintenance, repair, and upkeep of the kitchen and its equipment
Prepares reports, schedules, and costs menu, and performs other administrative duties as assigned by the Executive Chef
Works in any station assigned by the Executive Chef
Helps plan energy conservation procedures in the kitchen
Assisted in the development of training and other professional development opportunities for kitchen staff
Consult dining service personnel during daily line-ups
Assist in food procurement, delivery, storage, and issuing food items
Coordinates buffet presentations
Reports all guest complaints to the Chef and assists in resolving complaints
Maintains reasonable, regular, and punctual attendance consistent with Company policies, the Americans with Disabilities Act (ADA), the Family Medical Leave Act (FMLA), and other federal, state, and local standards
Adapts to changing duties, as required, based on business needs