SOUS CHEF/COOK - BANQUET HALL

Sous Chef/Cook

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.

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.