SOUS CHEF/COOK - BANQUET HALL

Knoxville, TN, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Meal Allowances

Job Description

Our banquet hall is a premier event venue renowned for hosting memorable weddings, corporate gatherings, and special functions with exemplary cuisine and service. Dedicated to excellence, our culinary team strives to create exceptional dining experiences tailored to each event’s unique needs. As a key player in the hospitality sector, we prioritize quality, efficiency, and guest satisfaction, earning a reputation for outstanding banquet services in a dynamic and fast-paced environment. The venue offers a vibrant, team-oriented workplace committed to culinary innovation and exceptional standards in food preparation and presentation.

We are currently seeking a skilled and motivated Sous Chef/Cook to join our passionate culinary team. This critical role works in close collaboration with the Executive Chef to plan, prepare, and flawlessly execute banquet menus for large-scale events. The Sous Chef/Cook will play an integral role in managing the kitchen operations during busy functions, ensuring all dishes meet our high standards for taste, presentation, and timely delivery. Responsibilities include supervising kitchen staff, maintaining stringent hygiene and food safety protocols, coordinating meal service timings with front-of-house teams, and efficiently managing inventory and food storage. This position demands a blend of culinary expertise, leadership capability, and an ability to thrive in a high-volume setting. The ideal candidate must demonstrate strong organizational skills and a commitment to minimizing waste while ensuring the delivery of excellent customer experiences. With opportunities to lead the kitchen in the Executive Chef’s absence, the Sous Chef/Cook is a vital contributor to our venue’s culinary excellence and operational success. This is an excellent opportunity for culinary professionals looking to advance their skills and grow within a well-respected banquet facility. Employment type is full-time, and compensation is competitive, reflecting experience and proficiency in banquet kitchen operations.

Job Requirements

Proven experience as a sous chef or line cook in a banquet, hotel, or high-volume kitchen environment
Culinary degree or equivalent experience preferred but not required
Strong knowledge of food preparation techniques, kitchen safety, and sanitation
Excellent leadership, communication, and time management skills
Ability to work flexible hours, including evenings, weekends, and holidays
Ability to lift up to 50 lbs and stand for extended periods

Job Qualifications

Proven experience as a sous chef or line cook in a banquet, hotel, or high-volume kitchen environment
Culinary degree or equivalent experience preferred but not required
Strong knowledge of food preparation techniques, kitchen safety, and sanitation
Excellent leadership, communication, and time management skills
Ability to work flexible hours, including evenings, weekends, and holidays
Ability to lift up to 50 lbs and stand for extended periods

Job Duties

Assist the Executive Chef in the preparation and execution of banquet menus for weddings, corporate events, and special functions
Supervise kitchen staff during event prep and service
provide direction, training, and support
Ensure all food is prepared and presented according to the banquet standards and event specifications
Maintain high standards of food quality, hygiene, and safety in compliance with health regulations
Coordinate timing and execution of meal service with front-of-house staff
Oversee food storage, inventory rotation, and minimize waste through efficient planning
Maintain cleanliness and organization of the kitchen at all times
Step in and lead the kitchen during the Executive Chef’s absence