Banquets Sous Chef

SUMMARY

The Banquets Sous Chef oversees culinary operations for banquet and catered events while providing cross-operational support across resort outlets. This role ensures exceptional quality, consistency, cost control, and food safety standards while supporting labor efficiency and leadership coverage.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Oversee all banquet food production including plated events, buffets, receptions, and specialty functions.
• Ensure consistency in taste, presentation, portion control, and adherence to banquet standards.
• Review Banquet Event Orders (BEOs) and collaborate with Sales and Events teams for flawless execution.
• Develop prep lists and production schedules aligned with forecasted volumes.
• Assist with menu development and maintain food cost targets.
• Supervise, train, and motivate culinary staff to maintain high performance standards.
• Enforce all food safety, sanitation, and HACCP standards.
• Oversee daily Team Member Cafeteria execution including menu planning, rotation, and cost control.
• Provide hands-on culinary support across outlets (Azzurro, Gili’s, IRD, Lobby Bar, etc.) as operational needs require.
• Assist with shift coverage for Sous Chefs to ensure operational continuity.
• Support purchasing, inventory controls, waste reduction, and labor management initiatives.