Banquet Sous Chef - The Little Nell

Banquet Sous Chef - The Little Nell

The Banquet Sous Chef works in unison with the Banquet Manager, Pastry Chef and Catering department to plan food service for events. This position will support the directives of the Banquet Chef by upholding the highest of standards with quality cuisine, cleanliness, communication, food and labor cost management, professionalism & innovation. This position reports to the Banquet Chef.

The salary range for this position is $70,000 - $80,000. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus.

Applications for this position will be accepted until June 21, 2026.

Assist the Banquet Chef in all areas of menus and food related operations

Oversee organization of kitchen management according to needs. Also responsible for coordinating staff for banquets and live stations

Responsible for labor analysis and breakdown, and assisting with the formulation and achievement of the annual culinary labor budget, including controlling food and labor costs

Assist in creation of weekly schedule for banquet culinary department

Training and development of staff, including, proper use of equipment, hotel orientation and culinary rules and regulations

Responsible for organization and quantity of china, glass, silver and any equipment needed to execute an event, including tents and scullery

Responsible for food inventories, food purchasing and product FIFO and storage cleanliness and organization with assistance from the Purchasing department

Responsible for after function break down, dissemination and salvage of leftover foods

Writing and monitoring daily production lists

Reviews daily all change logs, event reports and updates BEO's accordingly, and ensures that other affected culinary departments are up to date

Responsible for all systems in banquet operations: ordering, scheduling, payroll, production and quality of product

Responsible for overseeing maintenance of equipment and sanitation in all food production and service areas, routinely checking temperatures of food in all levels of service and areas of property and keeping the walk-ins, dry storage and loading dock areas clean and orderly

Other duties as assigned

Culinary Degree or Equivalent preferred

4 years of progressive experience in culinary operations required

2 years of experience in culinary management with at least 1 year as Sous Chef in a luxury hotel or multi-outlet restaurant required

Extensive knowledge of culinary techniques, food preparation, and kitchen operations

Strong leadership and team management skills, including training and mentoring staff

Ability to develop and execute creative, high-quality menus while maintaining cost control

Proficiency in food safety, sanitation regulations, and HACCP standards

Proficient in fundamental math and accounting skills

Strong organizational and time management skills to handle multiple tasks efficiently

Familiar with hotel fire and safety procedures, assisting in emergency and security procedures as directed by Planning Committee

Experience in inventory management, ordering, and vendor relations

Ability to monitor food and labor costs while optimizing kitchen efficiency

Excellent problem-solving skills to address kitchen challenges and service issues

Strong communication and collaboration skills to work with other departments

Ability to thrive in a fast-paced, high-pressure kitchen environment

Experience with banquet and event catering, ensuring seamless execution

Knowledge of kitchen equipment maintenance and troubleshooting

Proficiency in Microsoft Office and kitchen management software

Ability to adapt to changing menus, dietary restrictions, and guest preferences

Passion for culinary innovation and staying updated on industry trends

Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time

Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces

Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance

This position is categorized as a regular full-time position eligible for the following benefits:

Health, Dental and Vision Insurance Programs

Flexible Spending Account Programs

Life Insurance Programs

Paid Time Off Programs

Paid Leave Programs

401(k) Savings Plan

Employee Ski Pass and Dependent Ski Passes

Other company perks