Banquet Sous Chef

Pay or shift range: Not specified Overview Spanning 16 acres of waterfront expanse, untouched natural beauty, and endless views, Montauk Yacht Club is a resort haven on the calm waters of Lake Montauk—bridging a legacy of East End tradition with Star Island adventure, exceptional dining at Ocean Club Montauk, elevated wellness offerings, and direct access to the Hamptons’ largest marina…all from the team behind Proper Hospitality. Job Summary The Banquet Sous Chef is responsible for overseeing the preparation, cooking, and presentation of food for large-scale events and banquets within the hotel or restaurant. This role involves managing the kitchen staff, ensuring that food quality, presentation, and hygiene standards are maintained at all times. The Banquet Sous Chef will collaborate with the banquet manager, catering team, and other departments to ensure that each event is executed flawlessly, meeting guest expectations while maintaining cost efficiency and safety regulations. Essential Job Duties and Responsibilities Food Preparation & Cooking Oversee the preparation and cooking of all menu items for banquet events, ensuring high-quality presentation and taste. Develop, plan, and execute menus for a wide variety of events, from corporate meetings to weddings, ensuring the food is appropriate for the theme and dietary requirements of the event. Ensure all dishes are prepared according to the hotel's standards and within set timeframes to meet event schedules. Supervise the cooking process, ensuring food is cooked to the highest standards and served promptly. Staff Management & Training Lead and supervise kitchen staff, including cooks, prep cooks, and dishwashers, ensuring efficient operations during banquet events. Train kitchen staff on proper cooking techniques, food safety, and hygiene standards. Schedule and manage kitchen staff based on the event needs and ensure optimal staffing levels for peak event times. Conduct performance evaluations, provide coaching, and create opportunities for skill development within the kitchen team. Collaborate with the banquet manager and event coordinators to customize menus based on client preferences, dietary restrictions, and event themes. Develop creative and seasonal menu offerings that align with the hotel or restaurant's brand and guest expectations. Maintain a repertoire of diverse recipes to cater to different tastes, dietary restrictions, and event types. Ensure that menu items are cost-effective and meet budgetary requirements while maintaining high-quality standards. Quality Control & Presentation Oversee food plating and presentation for banquets, ensuring that dishes are aesthetically pleasing and aligned with event themes. Conduct regular taste tests to ensure consistency and quality in all prepared dishes. Ensure that food is prepared and presented in accordance with the highest standards of hygiene and presentation. Ensure portion control is maintained and that food waste is minimized. Inventory & Stock Management Oversee the inventory of kitchen supplies, ingredients, and equipment needed for banquet events, ensuring that all items are stocked appropriately. Order supplies and manage food inventory to ensure the availability of required ingredients, while minimizing excess stock. Monitor and control food costs by optimizing inventory usage and minimizing waste. Conduct regular checks of stored food items to ensure they are properly stored and within safety guidelines. Health & Safety Compliance Ensure compliance with all local health, safety, and food hygiene regulations, including proper food handling, storage, and sanitation practices. Maintain cleanliness and organization in the kitchen, ensuring it meets safety and health standards at all times. Implement and enforce proper food safety protocols, such as temperature control, sanitation, and cross-contamination prevention. Oversee the cleaning and maintenance of kitchen equipment and tools to ensure they are in proper working order. Event Execution & Coordination Coordinate with banquet managers and event planners to ensure smooth execution of events and timing of food service. Participate in pre-event meetings to review event details, menu specifications, and timelines. Ensure that food service runs efficiently during events, troubleshooting any issues that arise in the kitchen or food delivery process. Manage the quality and timing of food preparation, ensuring food is served on schedule to large groups of guests. Monitor food and labor costs to ensure banquet operations remain within budget while delivering high-quality service. Help with menu pricing and adjustments to meet financial goals while still delivering a memorable culinary experience. Track food waste and take corrective action to reduce unnecessary loss. Education and/or Experience Culinary Arts degree or certification from an accredited culinary institution is preferred. 5+ years of experience as a chef, with at least 2 years in banquet or large-scale event culinary operations. Proven experience in high-volume kitchen management, particularly in a banquet or hotel environment. Strong knowledge of food preparation, presentation, and menu development for large events. Experience with inventory control, ordering, and food cost management. Skills/Specialized Knowledge Strong leadership and team management skills, with the ability to motivate kitchen staff and maintain a positive working environment. Excellent culinary skills, including proficiency in cooking techniques, food presentation, and plating. Strong knowledge of food safety regulations and hygiene practices. Excellent organizational skills, with the ability to manage multiple tasks and ensure smooth execution during high‑pressure events. Strong communication and interpersonal skills, with the ability to collaborate with front‑of‑house staff and event coordinators. Ability to adapt quickly to changing event requirements and guest needs. Proficiency in kitchen equipment, tools, and inventory management software. Physical Demands Ability to stand, walk, and move around for extended periods during banquet preparations and events. Ability to lift up to 40 pounds (e.g., boxes of ingredients, kitchen supplies, or equipment). Occasional bending, stooping, and reaching to perform tasks or manage inventory. Ability to work in a fast‑paced environment, including evenings, weekends, and holidays, based on event schedules. Equal Opportunity Employer Proper Hospitality is an equal‑opportunity employer. We provide employment opportunities to all individuals regardless of race, color, religion, sex, national origin, age, disability, gender identity or expression, genetics, or any other federally or state‑protected category. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr