Sous Chef

This position is primarily responsible for overseeing all culinary aspects of our catering and banquet operations while ensuring exceptional food quality and consistency throughout our Food & Beverage outlets. Working closely with the Catering Manager, Banquet Manager and the F&B Manager, the Sous Chef will play an integral role in menu development, event execution, team leadership, and maintaining the highest standards of food quality, guest satisfaction, and operational excellence. We are a drug‑free workplace and participate in E-Verify . What you will be doing Roles and Responsibilities: This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. Essential Responsibilities Lead the culinary team and execute all catering and banquet events, ensuring exceptional quality, presentation, and service. Maintain the highest culinary standards throughout all hotel Food & Beverage outlets. Develop and implement seasonal menus for hotel restaurants and outlets. Create and execute innovative daily specials that reflect seasonal ingredients and current culinary trends. Collaborate with the Catering Manager and Banquet Manager to develop holiday menus, specialty event offerings, and customized catering menus for private functions and corporate events. Supervise and mentor kitchen staff, fostering a positive, professional, and team-oriented work environment. Ensure proper food preparation, portion control, presentation, and recipe consistency. Maintain compliance with all federal, state, and local Health Department regulations, as well as all hotel food safety, hygiene, and sanitation standards. Monitor kitchen cleanliness and ensure all sanitation procedures meet or exceed health code requirements. Assist with purchasing, inventory management, food cost controls, and waste reduction initiatives. Support daily restaurant operations while balancing the demands of multiple banquet and catering functions. Requirements: Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules (including nights, holidays and weekends) to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Qualifications Minimum of 3 years of progressive culinary leadership experience, preferably in a full‑service hotel, resort, conference center, or high‑volume banquet operation. Previous catering and banquet experience is required. Culinary degree or equivalent professional experience preferred. Strong knowledge of seasonal menu planning, banquet production, and à‑la‑carte operations. Thorough understanding of food safety, HACCP principles, sanitation practices, and Health Department regulations. Proven leadership, organizational, communication, and time‑management skills. Ability to perform effectively in a fast‑paced, high‑volume hospitality environment while maintaining exceptional standards. Flexibility to work evenings, weekends, holidays, and all scheduled catering events. Physical Requirements Ability to stand for long periods, lift to 50 lbs., and work in hot, fast‑paced environments. Availability to work flexible hours including nights, weekends, and holidays. #J-18808-Ljbffr