Banquet Sous Chef | Wayland

Terrain is a chef-driven garden-to-table destination defined by a commitment to technical discipline and product pride. We prioritize the marriage of high-caliber products with exacting execution. Our philosophy is built on the belief that great food is crafted with purpose by a team that takes pride in every component. We are seeking a Banquet Sous Chef to support the culinary operations of our premier event space. Operating exclusively within our weddings and banquets division, this role is a hands‑on leadership position executing large‑scale scratch cooking, managing daily kitchen setup, and driving prep schedules. The ideal candidate pairs strong technical cooking skills with the leadership agility required to keep a line focused, efficient, and calm during high-volume event execution. Role Responsibilities Culinary & Prep Execution Uphold Terrain’s technical standards on the line, ensuring precise knife work, proper cooking techniques, and meticulous plate presentations for all events. Actively prep and cook food in a timely manner, studying event-specific recipes and gathering all necessary ingredients ahead of service. Maximize efficiency and preserve food quality during mass prep to ensure seamless service for large guest counts. Monitor food stock, check freshness of ingredients, discard out-of-date items, and assist the Banquet Chef with ordering. Team Leadership & Line Management Delegate tasks clearly to the hourly culinary and dish room staff, supervising line cooks and assisting wherever needed to ensure prep and plating deadlines are met. Lead by example to maintain an organized, clean workspace, fostering respectful, clear communication between the kitchen and the front-of-house events team. Provide ongoing, hands‑on training to hourly cooks, helping them refine their techniques and advance their careers. Safety, Hygiene, and Compliance Enforce rigorous hygiene protocols, including regular handwashing, strict allergen awareness, and First‑In, First‑Out (FIFO) rotation and labeling methods. Ensure the kitchen complies with all local health and safety regulations, maintaining a station that is constantly audit-ready. Ensure all kitchen staff strictly adhere to uniform and hygiene standards. Role Qualifications Minimum 2–3 years of experience as a Lead Cook, Sous Chef, or Banquet Cook in a high-volume, scratch‑cooking event space or upscale catering environment. Hands‑on experience with standard kitchen equipment and advanced culinary techniques. Strong organizational and time-management abilities, with the skill to remain calm under the pressure of live events. Active ServSafe Certification (and any state-required Allergen or safety certifications). Culinary school diploma or equivalent practical experience is preferred. Ability to stand or walk for up to 10 hours and lift and carry up to 50 lbs. The Perks URBN Family: Growth and advancement opportunities across Terrain, Anthropologie, Free People, and Urban Outfitters. Benefits: Full medical, dental, and vision, 401k with company match, and Paid Time Off. Extras: Employee discounts and perks across all URBN brands. Pay Range USD $65,000.00 - USD $75,000.00 /Yr. EEO Statement URBN celebrates diversity and is committed to creating an inclusive environment for all employees. We are proud to provide equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, sex (including gender, pregnancy, sexual orientation, and gender identity or expression), religion, creed, age, physical or mental disability, national origin or ancestry, ethnicity, citizenship, service in the uniformed services, genetic information, or any other protected characteristic as established by law. We believe strongly in fostering a safe, fair and respectful work environment. To ensure compliance with our non-discrimination and anti-harassment policies, we offer anti-harassment training to managers and employees. #J-18808-Ljbffr Menus & Venues