Banquets Sous Chef

The Banquets Sous Chef position is a pivotal role within a luxury hotel or resort culinary team tasked with overseeing all culinary operations related to banquet and catered events. This role demands a high level of culinary skill, leadership, and operational oversight to ensure that food quality, presentation, and service standards meet or exceed guest expectations. The company hiring for this position is a prestigious luxury resort known for delivering exceptional guest experiences and fine dining across several outlets ranging from formal banquet halls to casual team member cafeterias. As a part of this esteemed establishment, the Banquets Sous Chef will play a crucial role in supporting various culinary operations, managing food safety, cost efficiency, and staff performance across multiple dining venues including Azzurro, Gili's, IRD, and the Lobby Bar.

The Banquets Sous Chef undertakes the responsibility of planning, preparing, and executing banquet food production including plated events, buffets, receptions, and specialty functions. The role involves reviewing Banquet Event Orders (BEOs) in collaboration with Sales and Events teams to guarantee flawless event execution. Additionally, the Sous Chef develops production schedules and prep lists based on expected volumes of food, supporting seamless workflow and operational efficiency. Another key aspect of the role is to assist in menu development strategically aimed at maintaining food cost targets without compromising quality.

Operational leadership is critical in this role; the Banquets Sous Chef supervises, trains, and motivates culinary staff to uphold high performance and productivity levels while enforcing rigorous food safety and sanitation standards, including adherence to HACCP protocols. Furthermore, the Sous Chef oversees daily operations of the Team Member Cafeteria, managing menu planning, rotation, and cost control to ensure high standards for internal dining services. Flexibility is important, as the role also involves providing hands-on culinary support across multiple resort outlets as required and covering shifts for Sous Chefs to ensure consistent and uninterrupted kitchen operations.

This role requires expertise in purchasing, inventory control, waste reduction, and labor management, setting the stage for efficient kitchen operations that emphasize both culinary excellence and financial prudence. Candidates with 3 to 5 years of progressive culinary experience, including a minimum of 2 years in banquet or high-volume production settings, will find this role aligns well with their skills and ambitions. Experience in luxury hotel, resort, or upscale catering environments is preferred, highlighting the importance of quality, presentation, and customer satisfaction.

The working environment positions this role in diverse settings, both indoors and outdoors, subject to possible inclement weather conditions and moderate noise exposure. Employees are expected to use a variety of tools and protective gear while adhering to OSHA safety standards. The position offers a unique opportunity to be involved in high-volume, seasonal operations with schedules that include evenings, weekends, and holidays, suiting culinary professionals who thrive in dynamic, fast-paced hospitality environments committed to excellence.