Events Chef

Portsmouth, NH, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $55,500.00 - $83,600.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

flexible scheduling

Job Description

The Brook Casino, located in Seabrook, New Hampshire, is a distinguished entertainment and gaming venue known for providing an exciting and vibrant experience to its guests. As a prominent casino in the region, it offers a wide range of services including gaming, dining, and special event hosting. The establishment prides itself on delivering exceptional service quality and creating memorable experiences through its various outlets and banquet facilities. The casino's food and beverage department plays a crucial role in enhancing guest satisfaction by providing an array of culinary offerings across multiple venues such as Lucky's, Nine Dragons, and QSR Charlie's. These venues cater to different tastes and preferences, enriching the overall guest experience at the casino.

The role of Executive Sous Chef - Banquets and Events at The Brook Casino is a vital leadership position within the culinary team. Reporting directly to the Culinary Director and Director of Food & Beverage, this role is responsible for the execution, supervision, and quality control of all private events, banquets, and catered functions held at the casino. The Executive Sous Chef ensures that every event meets the highest standards of food quality, presentation, safety, and guest satisfaction while maintaining efficient operations during high-volume service periods. This position requires hands-on leadership during events, overseeing everything from menu execution to staffing and preparation.

In addition to managing banquet events, the Executive Sous Chef supports day-to-day operations in other kitchen outlets as necessary, contributing to operational consistency and culinary excellence across the property. This dynamic role demands strong organizational skills, exceptional attention to detail, and the ability to lead and motivate culinary teams through complex, high-pressure service environments. The successful candidate must be capable of coordinating multiple facets of event culinary operations, including scheduling, training, procurement, and interdepartmental collaboration, ensuring seamless event delivery every time.

Job Requirements

Previous leadership experience as a sous chef or senior sous chef required
Strong background in banquets, private events, and high-volume catering
Strong organizational and time-management skills
Excellent communication and interpersonal abilities
Ability to work collaboratively across departments
Strong understanding of food safety and sanitation practices

Job Qualifications

Previous leadership experience as a sous chef or senior sous chef required
Strong background in banquets, private events, and high-volume catering
Proven ability to lead teams during high-pressure service periods
Strong organizational and time-management skills
Excellent communication and interpersonal abilities
Ability to work collaboratively across departments
Strong understanding of food safety and sanitation practices
Ability to accurately process data using a computer
Proficiency in 10-key touch
Ability to read and interpret instructions furnished in written, oral, or diagram form
Ability to respond effectively to inquiries or complaints
Ability to add, subtract, multiply, and divide using whole numbers, fractions, and decimals
Ability to process and reconcile transactions accurately
Ability to apply common-sense reasoning to a variety of situations
Ability to understand and follow policies and standard operating procedures
Strong problem-solving skills with proactive decision-making
Relies on experience and judgment to plan and accomplish goals

Job Duties

Oversee all culinary execution for banquets, private dining, special events, and catered functions
Act as the primary culinary lead during private events, ensuring timing, quality, and presentation standards are met
Coordinate event prep schedules, production plans, and staffing in collaboration with culinary leadership and banquet management
Supervise chefs, cooks, and kitchen staff assigned to events and banquet production
Ensure food quality, portion control, plating consistency, and temperature standards during all events
Support outlet kitchens as needed to maintain operational consistency across the property
Execute menus developed by culinary leadership with precision and consistency
Train and develop culinary staff, focusing on banquet execution, large-format cooking, and event pacing
Maintain high standards of cleanliness, sanitation, and food safety in all banquet prep and service areas
Monitor food usage and assist in controlling waste and overproduction during events
Assist in forecasting event-related food and labor needs
Participate in tastings, BEO reviews, and event planning meetings as required
Coordinate with front-of-house, sales, and banquet teams to ensure seamless execution
Assist in inventory management and requisitioning for event-related food and supplies
Lead by example during service, maintaining calmness, professionalism, and clear communication
Support culinary leadership with scheduling, coaching, and disciplinary actions when necessary
Ensure all banquet and event equipment is clean, functional, and properly handled
Perform additional duties as assigned by the Culinary Director or Director of Food & Beverage