Banquet Sous Chef - Summer 2026

Seasonal Banquet Sous Chef responsible for assisting the executive banquet chef with daily supervision and direction of kitchen staff, ensuring high quality food, taste, and presentation. Lead menu development with the executive banquet chef, supervise kitchen personnel in the executive chef's absence, and manage administrative tasks including forecasting, payroll, scheduling, recruiting, training, supervising, and disciplining staff. Maintain efficient production flow, ensure quality and portion consistency, handle daily ordering/receiving, maintain equipment and facilities, uphold health/sanitation standards, and participate in banquet meetings. Strong leadership, food safety, and organizational skills required; SafeServe certification and ability to lift 40 lbs expected.