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Sous Chef - Banquets

Study Hotels

Philadelphia, PA

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JOB DETAILS
SKILLS
Catering Services, Communication Skills, Conferences, Cook Dishes, Culinary Operations, Culinary Training, English Language, Establish Priorities, Food Preparation, Food Presentation, Food Production, Food Safety, High School Diploma, Hospitality and Tourism, Interpersonal Skills, Inventory Management, Leadership, Lift/Move 50 Pounds, Maintain Compliance, Mentoring, Multitasking, Operational Support, Operations, Operations Management, Order Management, Organizational Skills, Plating Processes, Presentation/Verbal Skills, Procurement Management, Quality Metrics, Regulations, Restaurant, Safety Compliance, Sanitation, Team Building, Team Lead/Manager, Team Player, Time Management
LOCATION
Philadelphia, PA
POSTED
3 days ago
Position: Sous Chef - Banquets / Hotel Culinary Operations
Industry: Hospitality / Culinary
Location: Philadelphia, PA

CO-OP Restaurant & Lounge at The Study at University City seeks a motivated Sous Chef specializing in banquets and catering. This role oversees culinary operations for 7,000 square feet of event spaces and the restaurant, delivering exceptional experiences for a variety of functions.

The Sous Chef collaborates with the Executive Chef to manage daily culinary operations. Primary responsibilities include banquet and catering execution, with occasional support for restaurant service to uphold quality and guest satisfaction.

Our dedicated team believes exceptional guest service is our highest priority. We welcome energetic, service-focused culinary professionals who are passionate about hospitality, quality cuisine, and delivering memorable dining and event experiences.

Kitchen Snapshot
  • CO-OP Restaurant & Lounge - Located within The Study at University City
  • Approximately 120-seat restaurant and lounge
  • 7,000 square feet of meeting and event space
  • Banquets, university events, corporate meetings, and private functions
  • Seasonal menus and scratch cooking
  • Collaborative culinary team led by the Executive Chef

Reports To: Executive Chef
Works With: Culinary Team, Banquets Team, Hotel Operations

Responsibilities
  • Support culinary leadership for banquet and catering events across 7,000 square feet of event space.
  • Direct daily kitchen operations with the Executive Chef, ensuring effective preparation, production, and service.
  • Ensure banquet menus and event production are executed consistently to quality standards.
  • Oversee restaurant service operations at CO-OP Restaurant & Lounge as needed.
  • Supervise, train, and mentor kitchen staff to build strong team performance.
  • Maintain efficient and cost-effective food production and kitchen operations.
  • Uphold high standards in food preparation, presentation, and plating.
  • Ensure food is prepared and served in accordance with quality standards and service timelines.
  • Manage food storage, rotation, and inventory control to prevent waste and ensure freshness.
  • Inspect and supervise kitchen equipment to ensure cleanliness, safety, and proper functioning.
  • Maintain full compliance with food safety and sanitation regulations at all times.
  • Manage ordering, purchasing, and inventory to support kitchen operations.
  • Assume the Executive Chef's responsibilities in their absence when necessary.

What You'll Be Cooking For
  • University and academic events
  • Corporate meetings and conferences
  • Private receptions and social gatherings
  • Restaurant service at CO-OP Restaurant & Lounge

Fundamentals
  • High school diploma or GED required; formal culinary training or associate degree in culinary arts preferred.
  • Experience: 2+ years of experience in a fine dining, upscale casual, or hotel culinary environment.
  • Banquet, catering, or high-volume event culinary experience strongly preferred.
  • Food Handler certification required.
  • Strong knowledge of cooking techniques, ingredients, equipment, and kitchen procedures.
  • Ability to work flexible schedules, including evenings, weekends, and holidays.
  • Excellent communication and interpersonal skills.
  • Proficiency in English required; a second language is a plus.
  • Strong organizational skills, including time management, multitasking, and prioritization.
  • Ability to collaborate effectively with culinary staff and hotel departments.
  • Ability to lift or carry items weighing up to 50 pounds.
  • Ability to stand for extended periods of time in a kitchen environment.

About Us

The Study at University City is a 212-room hotel located at the crossroads of the University of Pennsylvania and Drexel University in the heart of University City in Philadelphia. Designed as a place of discovery and connection, the hotel blends thoughtful hospitality with contemporary residential-inspired guest rooms and welcoming public spaces.

The property is home to CO-OP Restaurant & Lounge, a lively 120-seat restaurant and lounge known for spirited hospitality and seasonal menus. The hotel also features 7,000 square feet of meeting and event space, hosting university functions, corporate meetings, conferences, and private events supported by the culinary team.

Eligible full-time team members are offered a comprehensive benefits package. This includes medical, dental, vision, life, and disability insurance. Team members receive paid time off and paid holidays. Additional benefits include participation in our 401(k) retirement savings plan and access to the Employee Assistance Program, which offers counseling and support services. Benefits, eligibility, and coverage details will be provided during the hiring process.

Study Hotels is an Equal Opportunity Employer and does not discriminate on the basis of age, race, religion, disability, nationality, sex, sexual orientation, or any other category protected by federal, state, or local law.

Study Hotels is a drug-free workplace. Pre-employment drug test and background check required.

Keywords: Sous Chef, Banquet Sous Chef, Catering Chef, Hotel Sous Chef, Banquet Chef, Culinary Manager, Hospitality Culinary, Catering Operations, Banquets and Events, Restaurant Sous Chef

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