Banquets Sous Chef

Summary

The Banquets Sous Chef oversees culinary operations for banquet and catered events while providing cross-operational support across resort outlets. This role ensures exceptional quality, consistency, cost control, and food safety standards while supporting labor efficiency and leadership coverage.

Essential Duties And Responsibilities

• Oversee all banquet food production including plated events, buffets, receptions, and specialty functions.
• Ensure consistency in taste, presentation, portion control, and adherence to banquet standards.
• Review Banquet Event Orders (BEOs) and collaborate with Sales and Events teams for flawless execution.
• Develop prep lists and production schedules aligned with forecasted volumes.
• Assist with menu development and maintain food cost targets.
• Supervise, train, and motivate culinary staff to maintain high performance standards.
• Enforce all food safety, sanitation, and HACCP standards.
• Oversee daily Team Member Cafeteria execution including menu planning, rotation, and cost control.
• Provide hands-on culinary support across outlets (Azzurro, Gili’s, IRD, Lobby Bar, etc.) as operational needs require.
• Assist with shift coverage for Sous Chefs to ensure operational continuity.
• Support purchasing, inventory controls, waste reduction, and labor management initiatives.

Qualifications

Education / Experience

• 3–5 years progressive culinary experience; minimum 2 years in banquet or high-volume production.
• Luxury hotel, resort, or upscale catering experience preferred.
• Strong knowledge of food cost controls, purchasing, and inventory management.
• Ability to lead in a fast-paced, high-volume environment.
• Flexible schedule including evenings, weekends, and holidays.

Work Environment

• The work environment characteristics described here are representative of those that an employee must be able to handle to successfully perform the essential functions of this job.  Reasonable accommodation may be made to enable individuals with disabilities to perform in this environment.
• The work environment is varied. Work is performed both inside and outside. Outside can be inclement weather including rain and warm temperatures. Work is also performed in both guest contact and non-guest contact areas.
• Noise level in the work environment is usually moderate except in mechanical areas and when using certain equipment. Work involves using various tools, including tools that may be considered dangerous. Protective equipment and clothing will be required. Proper safety precautions specified by the tool manufacturer and/or OSHA must be followed.