Sous Chef - Banquets (Hotel Emma)

The Sous Chef - Banquets is primarily responsible for the planning, production, and execution of all banquet and special event culinary operations at Hotel Emma. This role leads large-scale food production, coordinates banquet prep and service execution, and ensures consistency, quality, and efficiency across multiple simultaneous events. The Sous Chef supports à la carte operations as business levels require and assumes full kitchen leadership responsibilities in the absence of the Executive Chef.

• Leads all banquet culinary production, organization, and execution
• Plans and executes banquet prep schedules, production lists, and staffing needs
• Oversees and participates in high-volume food production for banquets, private dining, and special events
• Expedites multiple banquets simultaneously with limited supervision
• Reviews banquet event orders (BEOs), menus, and timelines to ensure accurate execution
• Ensures all banquet food meets Hotel Emma quality, presentation, and timing standards
• Coordinates mise en place quantities for large-scale service and verifies readiness prior to events
• Develops, writes, and executes banquet and special function menus within established budgets
• Produces banquet-specific recipes and completes food cost analysis as required

• Trains and develops line cooks, banquet cooks, interns, and externs to standard performance levels
• Delegates daily banquet production tasks and ensures accountability
• Provides ongoing coaching in technique, organization, sanitation, and execution
• Supports a culture of professionalism, teamwork, and continuous improvement

• Assists with overall kitchen operations and supports à la carte service as needed
• Maintains cleanliness and organization of all kitchen areas, including walk-ins, freezers, dry storage, and banquet prep spaces
• Oversees stewarding operations related to banquet service, equipment, and storage
• Ensures proper handling, labeling, rotation, and storage of all food products
• Monitors china, glassware, silverware usage, breakage, and inventory related to banquets
• Communicates maintenance and equipment needs promptly to leadership

• Enforces all food safety, sanitation, and health department standards
• Ensures compliance with Texas Department of Health, San Antonio Metro Health, and ServSafe guidelines
• Conducts daily quality, date, and labeling checks across banquet production areas

• Communicates effectively with Food & Beverage leadership regarding banquet needs, timelines, and challenges
• Collaborates with front-of-house, events, and stewarding teams to ensure seamless service execution
• Shares guest feedback and operational insights with the Executive Chef

• Assists with staff meal planning, production, and quality control
• Supports inventory management for banquet-related product and storage areas
• Provides coverage for line, breakfast, or dinner service when business demands require
• Engages with guests during lobby activations (coffee hour, wine hour) as scheduled

• High school diploma or equivalent required
• College education preferred but not required
• Extensive experience in hotels, resorts, or high-volume banquet operations required
• Prior experience leading large-scale banquet execution strongly preferred

• Strong alignment with the Mission, Culture, and Values of Hotel Emma
• ServSafe certified
• Advanced knife, butchery, and large-batch production skills
• Demonstrated ability to scale recipes and maintain consistency across high-volume service
• Strong palate with the ability to taste, adjust, and balance flavors
• Proficiency in Microsoft Word, Excel, Outlook; experience with Vantage ADP preferred
• Strong organizational, communication, and leadership skills
• Ability to effectively plan, prioritize, and execute multiple events concurrently
• Flexible schedule required based on banquet and event demands
• Approaches decision-making from the mindset of the chef, the guest, and the owner