Banquet Sous Chef | Part-Time | Palm Beach County Convention Center

West Palm Beach, FL, USA|

Job Overview

Employment Type

Part-time

Hourly

Compensation

Hourly

Range $27.00 - $30.00

Work Schedule

On-call

Weekend Shifts

Benefits

401(k) savings plan

401(k) matching

Job Description

This job opportunity is offered by a prominent convention center known for hosting diverse and dynamic private events, catering services, and special functions. The convention center prides itself on delivering exceptional culinary experiences, supported by a dedicated team of professionals. As a highly frequented venue that caters to a variety of events from corporate gatherings to celebratory occasions, the establishment maintains a vibrant and fast-paced environment requiring adept operational and culinary expertise. The convention center focuses on innovation in menu development, top-tier food preparation, and exceptional event execution to meet and exceed client expectations consistently.

The role on offer is a part-time Banquet Sous Chef position, vital to the culinary operations within this prestigious venue. The Banquet Sous Chef will play an integral role in the overall management of banquet culinary activities, especially those related to private and catered events. This position demands leadership in kitchen staff management while fostering a culture of growth through coaching and mentoring. The Sous Chef will also be actively involved in enhancing product offerings and shaping menus to ensure quality and innovation remain at the forefront. Maintaining high safety and sanitation standards is critical, alongside operational excellence within cost guidelines.

With an hourly wage ranging from $27.00 to $30.00, this part-time role provides an excellent opportunity for culinary professionals eager to advance their careers in a high-volume, event-focused setting. In addition to competitive pay, part-time employees benefit from the incorporation of a 401(k) savings plan and matching contributions, supporting long-term financial planning. This role will remain open until July 24, 2026, ensuring sufficient opportunity for qualified candidates to apply.

Job Requirements

High school diploma or equivalent
2-3 years experience in catering or restaurant culinary operations
food handlers card certification
alcohol awareness certification
ability to work flexible hours including weekends and on-call shifts
ability to lead and manage a culinary team
strong communication skills
knowledge of safety and sanitation standards
willingness to work in a fast-paced, event-driven environment
ability to pass necessary compliance trainings

Job Qualifications

Ability to work weekdays and weekends with availability for some morning, noon, and evening shifts on an on-call/event-based schedule
2-3 years experience working in a fast-paced, high-volume catering or restaurant environment
previous Sous Chef experience preferred
previous Banquet Culinary experience preferred
previous leadership and team management experience
must acquire and maintain a Food Handlers Card, Alcohol Awareness Certification, and other required compliance trainings
ability to work in a team-oriented, fast-paced, event-driven environment
ability to communicate with employees, co-workers, management staff, and guests in a clear, business-like, and respectful manner focused on generating a positive, enthusiastic, and cooperative work environment
knowledge of food safety and sanitation regulations

Job Duties

Provide guidance and direction for all day-to-day event operations
assist in the training, coaching, and development of Banquet Culinary staff
plan and manage the procurement, production, preparation, and presentation of food
ensure that all BOH operations adhere to proper safety and sanitation standards
understand and operate within cost guidelines and targets
maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards
work with the front-of-house team to ensure proper execution of events
organize and help in the service of all activities concerning employee meals and events
ordering, receiving, and proper rotation of food and kitchen goods
responsible for cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas, etc.
consistent preparation and presentation based on overall standards, including portion size, of daily specials, salads, entrees, etc.
assist in direct food presentation, production, and control for all events
coach and teach the team by working side-by-side as needed to teach different techniques and prepare new items
support employee partners and participate in daily and weekly management meetings
perform other tasks as needed or directed