Banquet Sous Chef
$70,000–$80,000 year
On-site · New City, New York, United States
Job Summary
Banquet Sous Chef leads the event kitchen for high-volume banquets, turning complex BEOs into flawless culinary experiences with precise timing, plating, and presentation. Responsibilities include overseeing prep, production, and execution of banquet menus; creating rigorous prep lists and timelines; mentoring and supervising banquet cooks and stewards; managing ordering, inventory, and food waste; and collaborating with Event Sales and FOH Banquet Managers to ensure seamless timing and communication. Requires 2–3 years in banquet operations, a valid NYC DOH Food Protection Certificate, and flexible availability to support event calendars.
Required Qualifications
- 2–3 years of experience as Banquet Sous Chef or Lead Banquet Cook in a high-volume luxury hotel, premium catering company, or acclaimed NYC restaurant group
- Valid NYC DOH Food Protection Certificate
- Flexibility to work a schedule dictated by the event calendar (early mornings, late nights, weekends, holidays)
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