SOUS CHEF/COOK - BANQUET HALL

Description We are seeking an experienced and motivated Sous Chef/Cook to join our banquet hall culinary team. The ideal candidate will assist in planning, preparing, and executing high-volume banquet events, ensuring consistent food quality, efficient kitchen operations, and exceptional guest satisfaction. This role requires strong culinary skills, attention to detail, and the ability to work in a fast-paced, team-oriented environment. Key Responsibilities 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. Requirements 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. #J-18808-Ljbffr