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. This position plays a critical role in delivering exceptional banquet experiences while maintaining food quality, labor control, food safety, and alignment with Hotel Emma’s culinary philosophy. ESSENTIAL JOB FUNCTIONS 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 Leadership & Staff Development 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 Kitchen Operations & Standards 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 Food Safety & Compliance 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 Additional Responsibilities 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 EDUCATION & EXPERIENCE 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 POSITION QUALIFICATIONS 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 #J-18808-Ljbffr Silver Ventures