Banquet sous chef

Company Description Windsor Properties oversees Windsor, a private sporting club and residential community spanning 472 acres on a lush barrier island between the Indian River and the Atlantic Ocean in Vero Beach, Florida. Established in 1989 by Hilary and W. Galen Weston of Toronto, Canada, the community blends luxury living with a strong sense of place and connection to nature. Designed by renowned town planners Andrés Duany and Elizabeth Plater-Zyberk, Windsor follows the principles of New Urbanism, emphasizing walkability and vibrant public and community spaces. Timeless architecture and carefully curated landscape design highlight the area’s unspoiled tropical setting, creating a distinctive environment for members, residents, and team members. Role Description The Banquet Sous Chef is a full-time, on-site role based in Vero Beach, FL, supporting the Executive Chef in planning and executing high-quality banquet and event menus. This role oversees daily food preparation for banquets, coordinates plating and service with the culinary and banquet teams, and ensures consistent presentation and taste in line with Windsor’s standards. The Banquet Sous Chef assists with ordering, inventory control, and food cost management, and monitors kitchen cleanliness, safety, and compliance with health regulations. Responsibilities include training and mentoring kitchen team members, collaborating with event and service staff on timing and logistics, and adapting menus to member preferences and special dietary needs. Qualifications Strong culinary skills in banquet and large-scale food preparation, including menu execution, plating, and presentation. Experience in kitchen operations such as inventory management, ordering, and cost control for events. Knowledge of food safety, sanitation standards, and best practices for maintaining a clean, efficient kitchen. Leadership abilities to supervise, train, and motivate culinary team members in a fast-paced environment. Effective communication and collaboration skills for working with chefs, banquet staff, and event coordinators. Ability to manage time, prioritize tasks, and maintain composure during high-volume events and peak service periods. Previous experience as a Sous Chef or senior line cook in hospitality, private clubs, or banquet-focused operations preferred. Culinary degree, formal culinary training, or equivalent professional experience is highly beneficial. Flexibility to work evenings, weekends, and holidays according to the event schedule. Commitment to providing exceptional service and enhancing the member and guest experience. #J-18808-Ljbffr