Sous Chef – Banquet Production

About the role

The Sous Chef – Banquet Production supervises and coordinates the activities of cooks and kitchen staff, ensuring that banquet meals are prepared, presented, and displayed to the highest standards. This role is responsible for creating decorative food displays and managing the overall quality and portion control of banquet service.

Key responsibilities

• Supervise and coordinate cooks and kitchen workers during banquet service.
• Determine food presentation standards and create decorative food displays.
• Ensure proper portioning, arrangement, and garnish of all dishes.
• Monitor food quantities prepared and adjust production as needed.
• Inform Food & Beverage service staff of menu specials and out‑of‑stock items.
• Prepare special meals or substitute items upon request.
• Assist cooks with various tasks and provide necessary items.
• Monitor and control stock of kitchen supplies and food items.
• Maintain kitchen logs for food safety programs and product tracking.
• Ensure food quality meets specifications and report any deviations.
• Support management in hiring, training, scheduling, evaluating, and coaching staff.
• Follow all company safety, security, and appearance policies.

Required profile

• 4–6 years of experience in food and beverage or culinary operations.
• At least 2 years of supervisory experience in a kitchen environment.
• Technical, trade, or vocational school education related to culinary arts.
• Ability to stand, walk, lift, and move objects up to 25 lb and perform physical tasks required in a banquet kitchen.

Required skills

• Knowledge of food safety programs and documentation.
• Ability to design and execute decorative food displays.