Hiring a Banquet Sous Chef

We are Hiring a Banquet Sous Chef

The Banquet Sous Chef assists the Executive Chef and/or Banquet Chef in overseeing all aspects of banquet kitchen operations. This role is responsible for ensuring high-quality food production, maintaining consistency, managing kitchen staff during events, and ensuring efficient execution of large-scale functions.

Key Responsibilities

Assist in planning, organizing, and directing all banquet food preparation and production

Supervise kitchen staff during banquet events to ensure smooth and timely service

Ensure all dishes are prepared according to recipes, standards, and presentation guidelines

Coordinate with the events and front-of-house teams to meet event requirements and timelines

Monitor food quality, portion control, and waste management

Help develop banquet menus in collaboration with the Executive Chef

Maintain cleanliness, organization, and food safety standards in compliance with health regulations

Train, mentor, and support junior kitchen staff

Manage inventory, ordering, and stock rotation for banquet operations

Step in to lead the kitchen in the absence of the Executive or Banquet Chef

Requirements & Qualifications

Proven experience as a Sous Chef or senior chef role, preferably in banqueting or large-scale catering

Strong knowledge of food production techniques and kitchen operations

Ability to manage high-volume service under pressure

Excellent leadership and communication skills

Knowledge of food safety and sanitation standards (e.g., HACCP)

Culinary diploma or equivalent experience preferred

Key Skills

Leadership and team management

Time management and organization

Attention to detail

Problem-solving

Ability to multitask in fast-paced environments

Working Conditions

Long and irregular hours, including evenings, weekends, and holidays

High-pressure environment during events and peak seasons

Standing for extended periods and working in a hot kitchen environment

Reporting To

Executive Chef / Banquet Chef