Sous Chef – Banquet Production

About the role

The Sous Chef – Banquet Production will supervise and coordinate kitchen staff to ensure high‑quality banquet meals are prepared, presented, and served according to brand standards. This role supports the Food & Beverage team by managing food displays, portion control, and special menu items.

Key responsibilities

• Supervise cooks and kitchen workers, coordinating daily banquet production activities.
• Determine food presentation, create decorative displays, and ensure proper portioning and garnish.
• Monitor food quantities, stock levels, and kitchen supplies, maintaining logs for food safety.
• Communicate menu specials and out‑of‑stock items to service staff.
• Assist with hiring, training, scheduling, and performance management of kitchen personnel.
• Enforce company safety, security, and uniform policies, reporting any hazards or incidents.

Required profile

• Technical, trade or vocational school degree.
• 4‑6 years of relevant culinary experience.
• At least 2 years of supervisory experience in a banquet or large‑scale food production environment.
• Ability to stand, walk, bend, lift up to 25 lb and perform physical tasks for extended periods.