As the Executive Sous Chef you will: - Oversee all aspects of banquet food preparation, ensuring high-quality execution, compliance with health standards, and exceptional guest satisfaction.
- Collaborate with the Executive Chef to develop banquet menus, execute implementation timelines, and ensure financial objectives are met.
- Lead banquet culinary operations, including staffing, food preparation, and seamless event execution.
- Train and mentor culinary staff, fostering a culture of continuous learning and professional development.
- Monitor and manage food-related expenses, including invoices, payroll, and inventory, ensuring budget adherence.
- Support cross-departmental initiatives with Sales, FOH, and Events teams to enhance guest dining experiences.
What You’ll Bring
- Proven ability to lead and manage culinary teams in a high-volume banquet environment.
- Expertise in menu creation, food preparation techniques, and compliance with food safety standards.
- Strong analytical and organizational skills for managing budgets, inventory, and operational efficiency.
- At least 5+ years of Banquet Chef experience in a large-scale operation.
- Excellent interpersonal and coaching skills, with a commitment to fostering a collaborative team environment.
- An associate’s degree in culinary arts or business administration is preferred.
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