Banquet Sous Chef
$70,000–$85,000 year
On-siteWashington, District of Columbia, United States or Washington, United States
Job Summary
Review Banquet Event Orders and produce daily production sheets to ensure food items are prepared according to standards efficiently. Manage the day-to-day operations of the Banquet kitchen, including daily ordering, payroll, and scheduling, while minimizing food waste through proper rotation and storage. Assist in creating standardized recipes, train junior staff and apprentices, and ensure all food safety, sanitation, and emergency procedures are followed. Coordinate pre-shift and monthly meetings to maintain team communication and represent the culinary team at pre-cons. Responsible for kitchen operations in the absence of the Executive Chef and ensuring guest satisfaction across all banquet functions. Requires availability on weekends, mornings, evenings, and holidays.
Required Qualifications
- Minimum 8 years progressive culinary experience including large banquet functions
- Minimum 3 years in a culinary leadership role, preferably in a luxury hotel
- Must have experience and be proficient in both a la carte and production cooking
- DC Health Department Certificate required
- Must be legally eligible to work in the U.S.A. without sponsorship
- Ability to stand and walk for extended periods
- Frequent lifting and carrying up to 50 lbs
- Frequent bending, stooping, kneeling, pushing, and pulling
- Availability on weekends, mornings, evenings and holidays
Desired Qualifications
- Formal culinary education preferred
- Current First Aid and Servsafe an asset
- Must be innovative, detail oriented and quality conscious
- Must be a true team player who consistently leads by example, champions an inclusive culture and embody our shared values of Respect, Belonging, Integrity, Empowerment, and Excellence
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