The Sous Chef - Banquets / Hotel Culinary Operations oversees culinary functions for a 7,000 sq ft event space and a 120-seat restaurant in a hospitality setting in Philadelphia.
Reporting to the Executive Chef, they manage daily kitchen operations, ensure quality execution of banquets, catering, and support restaurant service, and supervise kitchen staff.
Responsibilities include menu execution, staff training, inventory management, food safety compliance, and maintaining high standards in food presentation and guest satisfaction.
Qualifications include a high school diploma or equivalent, 2+ years experience in upscale or hotel culinary environments, banquet/catering experience preferred, and food handler certification.
The role requires strong organizational skills, effective communication, flexibility, and physical ability to stand for extended periods and lift up to 50 pounds.
The position offers comprehensive benefits, including health coverage, paid time off, and retirement plans, emphasizing a team-oriented, hospitality-focused work environment.