We are seeking a skilled Banquet Sous Chef to assist the Executive Chef in planning, preparing, and executing banquet and catered events.
Responsibilities include supervising culinary staff, ensuring food quality and timely service, maintaining safety standards, managing inventory and costs, and training team members.
Qualifications include 2-4 years of culinary experience, banquet or high-volume prep background, leadership skills, and flexibility to work evenings, weekends, and holidays.
Physical demands involve standing for long periods, lifting up to 50 pounds, and working in a fast-paced environment.
Benefits offered include medical, dental, vision, paid time off, 401(k), employee discounts, and more.
Schedule requires flexibility to meet hospitality demands, with a pay rate of $65K+ gratuity. This full-time, exempt role promotes diversity and equal opportunity.