Banquet Sous Chef

Banquet Culinary Manager

Oversee banquet culinary operations from planning and preparation through event service and breakdown. Partner with the Executive Chef, Executive Sous Chef, and banquet leadership to deliver consistent food quality, presentation, and member service. Manage banquet production, staff, food safety, inventory, and costs. Support other kitchen areas as needed and help our community live well.

Pay Rate: $70,000-75,000 annual salary

Opening and Closing

• Perform opening, closing, and side work according to club guidelines; ensure banquet kitchens and service areas are ready for scheduled events.

Banquet Operations

• Plan, organize, and oversee culinary preparation and execution for banquet events, including production schedules, staffing, setup, service, and breakdown.
• Collaborate with the Executive Chef and banquet leadership on menus and new dishes; review event details and communicate culinary needs, timing, and changes with the front of house team and other departments.
• Prepare food to recipe and presentation standards; check freshness, quality, portions, and service readiness before and during each event.
• Direct cooks, prep, receiving, and dishwashing staff assigned to banquet production. Expedite service when needed and remain calm under pressure.
• Follow health department requirements for hot and cold holding, labeling, food storage, handling, and sanitation; keep walk-in coolers clean and organized.
• Manage banquet inventory, purchasing, requisitioning, and food costs within budgetary guidelines; reduce waste and ensure supplies are available for upcoming events.
• Coordinate with front of house managers to provide the best possible experience for members and guests.
• Relieve the Chefs in their areas during absences and assist other kitchen operations as needed.

Management of Staff

• Supervise, train, mentor, and assign banquet culinary staff; set clear expectations, follow up on work, and maintain a positive, collaborative environment.
• Resolve employee issues in conjunction with the Executive Chef, Human Resources, and Director of Food and Beverage.
• Counsel employees verbally and recommend formal discipline to the Executive Chef and Director of Food and Beverage; enforce club policies consistently.
• Participate in 45-day, 90-day, and annual employee reviews as needed and maintain proper payroll protocols.
• Model the club mission and core values and lead and inspire the team daily.

Perform other duties as assigned by management. This job description is not intended to contain a comprehensive listing of all activities, duties, or responsibilities required of the employee.