Banquet Sous Chef
On-siteTucson, Arizona, United States
Job Summary
Lead the preparation and cooking of banquet dishes, ensuring consistency, quality, and visual appeal while supervising the banquet culinary team during events. Collaborate with the Banquet Chef and Executive Chef to design seasonal menus and partner with service teams to align kitchen operations with event timelines. Mentor new culinary staff in food preparation and safety standards, while monitoring compliance with health regulations and internal sanitation protocols. Act as a key point of contact during service to resolve last-minute challenges and ensure seamless guest experiences. Maintain high standards of organization and multitasking in a fast-paced environment, with regular attendance required and varying schedules to reflect business needs.
Required Qualifications
- Culinary degree or equivalent experience in a professional kitchen, with a focus on banquet or large-scale cooking
- 3+ years of experience in a culinary role, with at least 1 year in a supervisory position
- Strong culinary skills and knowledge of various cooking techniques
- Excellent organizational and multitasking abilities
- Food Handler Manager certification, or the ability to obtain the certification
- Strong leadership and communication skills
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